Miso Glazed Grilled Veggies
Miso Glazed Grilled Veggies is a quick and easy vegetable recipe loaded with nutrients and perfect for weeknight dinners. This delicious Japanese vegetable recipe is vegan and gluten free.
HOW TO CLEAN & PREPARE PORTOBELLO MUSHROOMS
- Chop off tough end stems of the mushrooms. - Wash the cap under running water. Make sure there is no dirt in the outer round edge. Pat dry completely using the paper towel.
HOW TO CLEAN & PREPARE BOK CHOY
I use baby bok choy for most of recipes. Rinse it under cold water, and pat dry before using. Using the knife, slice the baby Bok Choy in half . If the base looks too tough, cut it off.
- miso paste - tamari, or liquid coconut - brown sugar - sesame oil - garlic - ginger - togarashi seasoning - portobello mushroom caps - baby bok choy halved
1. To make the glaze: In a large bowl combine the miso paste, tamari or soy sauce, sugar, sesame oil, shichimi togarashi and minced ginger and garlic. Preheat grill to medium.
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