T E M P E H P a T T I E S W I T H a S I a N C a B B a G E S L a W
Ingredients
- 1 small red cabbage, sliced
- 1 handful swiss chard, sliced
- 1 carrot, julienned
- 1 red pepper, sliced
- 1/2 pineapple, cubed
- Miso roast aubergine
- 3 green salad onions, finely sliced
- Handful fresh coriander, chopped
- Handful mint, chopped
- Black sesame seeds
- Sesame ginger dressing
- Vegan mayo
- AUBERGINE: 1 large aubergine, cut into 2cm cubes
- 1 Tbs white miso paste
- 1 Tbs sesame oil
- 1 tsp maple syrup
- Black pepper
- DRESSING: 3 tbsp white miso paste
- 1/4 cup grape seed oil
- 1/4 cup fresh lime juice
- 4 tsp raw honey
- 4 tsp peeled and grated ginger
- 2 tsp sesame oil
- 4 green onions, sliced
- 2 tbsp toasted sesame seeds
Preparation
Oss all the salad ingredients together
Drizzle with dressing and top with the patties, black sesame seeds and lime wedges
Preheat your oven to 200C and line a baking tray
Toss your aubergine with the rest of the ingredients to coat well
Bake for 30 to 40 minutes until golden
Whisk miso paste and 2 tbsp boiling water until smooth
Whisk in rest of the ingredients until well combined
