Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

I’m back! Spring quarter has begun and hopefully that means spring is coming too. Here’s a delicious and quick dinner I made with my favorite Beyond Meat! Bonus – it takes 15 minutes total and there’s only one pan to clean! Customize the amount of sriracha you use based on how much spice you like, or top your plate with an extra drizzle. This sauce is so good – I know it’ll make another appearance on my plate soon!


Sriracha-Miso Broccoli, Eggplant, & Beyond Meat

serves one


2 cups cut broccoli

1 Chinese eggplant (the long and skinny kind)

1 serving Beyond Meat Grilled Chicken Strips (about 7 strips)

1 large tbsp miso paste

1 tsp sriracha

4 tbsp rice vinegar



Cut broccoli into desired sized chunks. Slice eggplant. Heat a skillet on medium heat with a little oil or cooking spray. Add the vegetables, and a dash of rice vinegar. Place a lid over your pan and heat for about 6 minutes, stirring so all sides of the vegetables cook.

Meanwhile, prepare your sauce by combining miso, sriracha, and rice vinegar. Stir until miso is dissolved.

Add about 1 tbsp of sauce and your Beyond Meat strips into the pan. Stir so the sauce coats the whole pan. Cook for 2 minutes with the lid on the pan, and then 2 more without the lid. Remove and put on a plate. Top with the remaining sauce and enjoy!


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