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!

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/

Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce

Sorry for the lack of posts over the holidays. It was nice to relax, eat out, and have someone else cook for me for a change (thanks mom :)) This week I’ll get back to posting more regularly, starting with this awesome dish.

We started out trying to make an eggplant and brussel sprout stirfry, but as the eggplants cooked in the sauce, they fell apart somewhat and became part of the sauce, making it richer and thicker. Delicious! We ate this plain, but for a more filling meal serve over rice or another grain. In total this dish takes about 30 minutes to prepare, making it ideal for getting back into the swing of things this week. Plus it’s healthy and filling – perfect if you’re still feeling sluggish from break!


Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce

serves two


2 cups brussel sprouts

1 small to medium eggplant

1 onion (yellow or red)

1 cup cubed tofu

2 tbsp peanut butter

1 tbsp miso paste

4 tbsp apple cider vinegar

2 tbsp water

1 tsp ground ginger

3 cloves garlic

2 tsp lime juice

1 tbsp soy sauce

toasted sesame seeds and bean sprouts for garnish



Saute onion in a little vegetable oil until it begins to look translucent. Meanwhile halve brussel sprouts and chop eggplant and tofu into roughly 1-inch cubes.  When onions are ready, add in eggplant and brussel sprouts. Cook for about 8 minutes with a lid on, stirring periodically.

Make the sauce by combining all remaining ingredients (besides garnish). Cook the tofu in a separate pan.

Once vegetables are cooked, add in sauce and tofu and cook for two to three more minutes. Remove from heat and divide onto plates. Add bean sprouts and sesame seeds on top. Eat up!


Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Thanksgiving food is my favorite. Even though I don’t eat turkey, I still get excited to eat all the other great foods: stuffing, sweet potatoes, vegetables, and let’s not forget, pie! I personally have been excitedly looking over recipes for the last couple of weeks to decide what to make this year. So far I’m planning on making my no-bake pumpkin bars and trying out a new stuffing recipe. This recipe is a great way to make a vegetable side dish that will complete your meal but add a little extra flavor. Best of all, it takes almost no time to create and uses ingredients you already have around. Don’t have some of the vegetables? Substitute with whatever you have around!


Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli


1 chopped Italian eggplant

2 cups halved brussel sprouts

2 cups chopped broccoli

For the sauce:

3 tbsp soy sauce

2 tbsp orange juice

1 tbsp ginger



Heat a pan with a little olive oil and add in vegetables. Cover with a little so veggies both steam and saute. Let cook for about 6 minutes, stirring occasionally. While the vegetable are cooking, mix all sauce ingredients in a bowl. Pour about half of the sauce on the vegetable and cook for two more minutes (or until vegetables are cooked to satisfaction). Remove from heat, place in serving dish, and top with the rest of the sauce. The vegetable amounts are rough, so adjust the amount of sauce if you have more or less.

Shared on  http://pureella.com/ and Healthy Vegan Fridays! (http://www.carrieonvegan.com/2013/11/22/healthy-vegan-friday-70-holiday-hodgepodge/) and simplelivingeating.com

Pumpkin, Eggplant and Ginger Curry

Okay I promise this will be my last pumpkin recipe for a little while. But honestly I can’t get enough of it. If you’re anything like me, Halloween was filled with too much candy corn and pumpkin cider and fun. So today I’m craving something warm and hearty and nutritious. Try this easy curry for dinner and you won’t be disappointed. We ate it with zucchini noodles and a little seitan on the side for protein, but it would be just as good with some rice and any other protein!


Pumpkin, Eggplant, and Ginger Curry


1  red onion

2 tbsp garlic

3 tbsp grated ginger

1 fresh chilli pepper

1 medium sized eggplant cut into 1-inch chunks

1/2 small pumpkin cut into 1-inch chunks

2  tbsp tomato paste

2 tbsp pumpkin puree

1 tsp curry powder

1 tsp cumin powder

1 large tomato, cut into wedges

2 cups water

salt to taste



Put chopped onion, garlic, ginger, and chili into a food processor and mix until finely chopped.

Add a little olive oil or cooking spray to a large pan and add eggplant and pumpkin. Cook for a couple of minutes and then add in onion mixture, stir off and on for about ten minutes. Add in tomato paste and pumpkin puree and continue to stir. Cover and let sit for about 4 minutes.
Add remaining ingredients except for the tomato. Add 1 cup water and let simmer for 5 minutes. Finally, add tomato and remaining water. Add more or less water depending on consistency of sauce. Serve over noodles, rice, or salad greens and enjoy!

Adapted from: http://mouthwateringvegan.com/2012/06/09/my-pumpkin-ginger-eggplant-curry/

Check out Healthy Vegan Fridays for more Vegan recipes!


Miso-glazed Asparagus and Eggplant

To me, eggplant used to be the vegetarian alternative to Chicken Parmesan and not something I would ever want to order or cook. However, that all changed after traveling to China. I spent the summer of 2012 in Beijing and fell in love with Chinese food. My new surprising favorite? Eggplant. Sezchuan, hot and sour, garlic – eggplant was everywhere and I ate it all. Now I include eggplant in a lot of my cooking. This dish takes under 30 minutes and is delicious!


Miso-glazed Eggplant and Asparagus

Serves 2


1/2 cup bulgur

1 medium eggplant

1 bunch of asparagus

2 tbsp vegetable oil

1 1/2 tbsp soy sauce

2 tbsp white wine

1 tbsp miso

1 tbsp water

2 tsp ginger

red pepper flakes, salt, and pepper


Prepare bulgur according to instructions on package, preheat oven to 400° F and lightly grease a large cookie sheet.

In a small bowl, add oil, white wine, miso, soy sauce, water, ginger, and red pepper flakes. Mix until combined.

Chop eggplant and asparagus in to one inch segments. In a larger bowl add about half of the sauce and the eggplant and asparagus and toss until well-coated. Place on the baking sheet and roast in the oven for 15-20 minutes. Toss halfway through cooking time.

Remove the asparagus and eggplant from oven and toss with cooked bulgur and the rest of your sauce. Add salt and pepper to taste. Serve!


adapted from: http://dishingupthedirt.com/recipes/dinner/miso-glazed-asparagus-and-eggplant/

Spaghetti Squash Bowl with Miso Sauce

     Looking for an easy way to change up your go-to stir-fry or salad that you eat every night but still have a healthy and easy to prepare meal? Try spaghetti squash. Once cooked, the insides turn into spaghetti-like strands, a fun and nutritious alternative to regular pasta. If you’re intimidated by the cooking time, plan on getting some work done while the squash is in the oven. Plus roasting one squash will give you several meals if you save the leftovers in a Tupperware in the fridge.


Spaghetti Squash Bowl With Miso Sauce

Serves 1


1 Spaghetti Squash (you’ll have leftover squash)

1 cup purple cabbage, shredded in big pieces

1 cup Spinach

½ a Chinese eggplant, sliced

ÂĽ cup chopped cucumbers

1 tbsp miso

1 tbsp grainy mustard

2 tbsp rice vinegar

2 tbsp soy sauce

½ tbsp grated ginger



Preheat oven to 400° and bake whole spaghetti squash for about 45 minutes, turning occasionally.

While squash is cooking, put a little oil or spray on a pan. Sauté purple cabbage and spinach together until spinach becomes darker green and wilted. Set aside. Chop cucumber and also set aside. Place eggplant on the same pan, cooking about 5 minutes on each side.

Prepare the sauce. Add all ingredients in a bowl and whisk with a fork until combined.

When timer goes off, slice squash open and use fork to scrape insides. If it’s still hard and doesn’t fork easily, put the squash back in oven and test again in 5 minutes. When squash is done, scrape with fork so it comes out in pieces like spaghetti. Place about a cup and a half in a bowl.

Add purple cabbage, spinach, eggplant, and cucumbers on top of squash, and top with sauce. I also included Beyond Meat strips for extra protein, but feel free to go without, or include a different protein like chicken or tofu. Enjoy!


Looking for more more vegan recipes? Check out healthy vegan fridays!
the veggie nook