Vegan Asian Meze Platter
Introduction
Inspired by the lively and diverse flavors of Asian meze, this vegan dish combines rich textures and aromatic spices to create a memorable culinary experience. Perfect for sharing or enjoying as a light meal, this recipe will transport your senses to a vibrant food bazaar.
Ingredients
- 1 cup sliced shiitake mushrooms
- 1 medium eggplant, cut into cubes
- 1 red bell pepper, julienned
- 1 cup firm tofu, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the eggplant, red bell pepper, and shiitake mushrooms.
- In a small bowl, mix the soy sauce, sesame oil, cumin, paprika, and turmeric.
- Pour the seasoning mix over the vegetables and tofu, and toss until well coated.
- Spread the vegetables and tofu on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, until the vegetables are tender and slightly caramelized.
- Remove from the oven and sprinkle with minced garlic, ginger, cilantro, and mint.
- Season with salt and pepper, and squeeze lemon over the top before serving.
Enjoy this delightful vegan meze as a stand-alone dish or pair it with other small plates for a full feast. It's a beautiful way to celebrate the richness of Asian flavors in a plant-based form, ensuring every bite is as nutritious as it is delicious.
Hiroshi
| Nutritionfacts | Calories: 150, Fat: 8g, Carbs: 10g, Protein: 9g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | soy, sesame |