Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!


Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one


1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water



Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂




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!

“Chicken” Noodle Soup

I’m still on a soup kick, and with the continuing crummy weather, why not? Yesterday I was craving something warm and easy to eat while I finished working on an essay. Looking at what I had in my fridge, I decided to try and make a “chicken” noodle soup using Beyond Meat. I had kelp noodles in my pantry, but substitute whatever you have!


“Chicken” Noodle Soup

serves one


1 1/2 cup vegetable broth

1/2 package kelp noodles

1 TBSP onion flakes (or use an onion if you have it)

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp turmeric

2 celery stalks

2 large carrots

1 serving Beyond Meat (about 7 strips)


Slice the carrots and celery into small pieces. Heat a little olive oil or cooking spray in a small pan and add the carrots.

Meanwhile, put vegetable broth, onion flakes, salt, pepper, and turmeric into a small pan and heat on medium. Add kelp noodles (or whatever other noodles you are planning on using). Once carrots are mostly cooked, add them to the soup pot along with the celery. Cook for about ten minutes.

While the soup is heating and cooking, use the pan you cooked the carrots on and sauté the Beyond Meat for about 2 minutes on each side. Remove, chop into bite-sized pieces and then add to the soup, cooking for about 2 more minutes. Remove and enjoy!

Tomato, Eggplant, and Chickpea Ragout

Have you ever tried Beyond Meat? (http://beyondmeat.com/). I found it at Whole Foods for the first time last year and it has quickly become my favorite type of “fake meat.” I use it in a lot of recipes where you might use chicken – in stir-fry, topping a salad, on my Portobello BBQ Pizza, etc. If you don’t like fake meat you should still try this – even my meat-eating brother thinks it’s good. And while you’re at Whole Foods try their Beyond Meat buffalo bites from behind the counter – they’re like a vegetarian version of wings (perfect for the Superbowl this Sunday?).

So this dish is super easy (like usual) and is a nice take on dinner. It’s warm like a soup or stew, but can be eaten on its own or with a grain. Feel free to adjust the spices to suit your tastes.


Tomato, Eggplant and Chickpea Ragout

Serves two


1 can chickpeas, drained

1/2 eggplant

1/2 cup cherry tomatoes

1/2 red onion

2 tsp minced garlic

1/2 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp onion powder

sea salt and pepper to taste

optional: chopped Beyond Meat (or any other additional protein)



In a large skillet heat a little oil and add garlic. Cut the eggplant and onion into one-inch pieces and add to the skillet. Saute for about 5 minutes. Drain the chickpeas and add to the skillet. Cook for 3 minutes. Meanwhile, halve the tomatoes. Add to skillet along with spices, let cook for about 5 minutes, and then reduce heat and let simmer for 15 minutes.

We added in chopped Beyond Meat (at the same time as the tomatoes) for a little extra protein.
Adapted from: http://lexiscleankitchen.com/2013/12/01/tomato-eggplant-and-chickpea-ragout/