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VEGANE VIBES – "BE HEALTHY, BE HAPPY, BE VEGAN“

Buckwheat noodles with roasted eggplant and edamame

Fine vegan dish with roasted eggplant, vegetables and healthy buckwheat noodles.

Buckwheat noodles with roasted eggplant and edamame (vegan & gluten-free) recipe

Buckwheat noodles with roasted eggplant and edamame is definitely a dream combination. I’m a big fan of eggplant and then when it comes out of the oven, it’s all about me. Add to that fine buckwheat noodles and edamame and I’ve arrived in culinary heaven. Admittedly, I wouldn’t call myself a classic clean eater, but I do like healthy dishes. Vegan substitutes are rarely on our table and when they are, we prefer organic quality. That’s why I like recipes like these so much, because they are healthy and wholesome. Nothing lies in the stomach and you have energy for further activities.

Buckwheat noodles with roasted eggplant and edamame

Buckwheat noodles with roasted eggplant and edamame (vegan & gluten-free) recipe
Buckwheat noodles with roasted eggplant and edamame (vegan & gluten-free) recipe

The idea for this recipe came when I discovered my stash of buckwheat pasta. I had to do something with it and lo and behold, there was a can of edamame right next to it. Then there were eggplants in the fridge, which are urgently processed. Now I just had to combine cleverly and ready was this delicious dish.

First, cut the eggplant into bite-sized pieces, season with a little olive oil and salt, and it’s off to the oven. There it is allowed to roast away while the other components for the recipe are processed. The sauce is also maple syrup, rice vinegar, tamari, lemon juice, dark miso and sesame oil. All that’s missing now are the vegetables, which I sauté in a large pot. Onion, green onion, carrots, peppers or whatever else is lying dormant in the crisper. At the end I deglaze the vegetables with the sauce, add buckwheat noodles, edamame and buckwheat noodles and the delicious dish is ready!

Simple vegan stir fry dishes

Buckwheat noodles with roasted eggplant and edamame (vegan & gluten-free) recipe
Buckwheat noodles with roasted eggplant and edamame (vegan & gluten-free) recipe

This Asian-inspired dish is definitely one of my favorites. It is suitable as a filling lunch or dinner and is full of flavors.

If you’re in the mood for a different dish today, I recommend the following recipes:

The buckwheat noodles with roasted eggplant and edamame are:

  • Full of flavours
  • High fiber
  • filling
  • Easy to manufacture
  • Mildly spicy

Get started with this delicious Asian stir-fry dish that you’ll have ready in 45 minutes. I wish you a lot of fun in the recooking and look forward to a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Buckwheat noodles with roasted eggplant and edamame (vegan & gluten-free) recipe

Buckwheat noodles with roasted eggplant and edamame

Delicious Asian stir-fry with buckwheat noodles, edamame, roasted eggplant and a delicious sauce. A perfect healthy dish for lunch or dinner. Satisfying, vegan, high in fiber and protein.
5 von 2 Bewertungen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main course
Cuisine german
Calories 581
AUTOR: VEGANEVIBES

Inhaltsstoffe

3 Servings

FOR THE ROASTED EGGPLANT:

  • 1 large Eggplant cut into bite-sized pieces
  • 15 ml Olive oil
  • ½ tbspn Salt

FOR THE BUCKWHEAT NOODLES:

  • 250 g Buckwheat noodles

FOR THE VEGETABLES:

  • 15 ml Olive oil
  • 1 Piece red onion peeled and cut into strips
  • 1 Confederation Spring onion washed and cut into strips
  • 120 g Carrots peeled and cut into sticks
  • ½ Piece Paprika Core removed and cut into strips
  • 200 g Edamame Ready cooked

FOR THE SAUCE:

  • 30 ml maple syrup alternatively agave syrup
  • 15 ml Rice vinegar I use Genmai Su from Ark
  • 30 ml Tamari or another gluten-free soy sauca of your choice
  • 30 ml Lime juice alternatively lemon juice
  • 15 g strong miso I use the Genmai Miso from Arche
  • 15 ml Sesame oil I take a roasted sesame oil
  • optional 1 Bird Eye Chili or another chili to taste

TO SERVE:

  • Chili flakes mild
  • Sesame seeds light and dark
  • Fresh coriander greens

Anleitung
 

  • FOR THE ROASTED EGGPLANT, Spread eggplant pieces, olive oil and salt in a large baking bowl. Mix until everything is well combined.
    1 large Eggplant, 15 ml Olive oil, ½ tbspn Salt
    Aubergine stückeln, salzen und ölen
  • Line a baking sheet with a permanent baking mat or baking paper and spread the eggplant evenly on it. Put in the oven and roast for 30 minutes .
    Rösten
  • FOR THE BUCKWHEAT NOODLES, bring enough water to boil and cook noodles according to package instructions. Drain and rinse with cold water. Set aside.
    250 g Buckwheat noodles
    Aubergine
  • FOR THE VEGETABLES , heat olive oil in a large skillet, sauté red onion, green onion, carrots and bell bell pepper until translucent.
    15 ml Olive oil, 1 Piece red onion, 1 Confederation Spring onion, 120 g Carrots, ½ Piece Paprika
    Zutaten
  • In the meantime. FOR THE SAUCE provide a small bowl, add maple syrup, rice vinegar, tamari, lime juice, miso, sesame oil and (optional) chili and stir until everything is combined.
    30 ml maple syrup, 15 ml Rice vinegar, 30 ml Tamari, 30 ml Lime juice, 15 g strong miso, 15 ml Sesame oil, optional 1 Bird Eye Chili or another chili to taste
    Zutaten für die Buchweizennudeln
  • Deglaze the vegetables with it and add edamame. Add buckwheat noodles and roasted eggplant and stir vigorously until evenly combined. Season to taste and arrange on plates.
    200 g Edamame
    Gemüse in eine Schüssel geben
  • Garnish with chili flakes, sesame seeds and cilantro greens and enjoy!
    Chili flakes, Sesame seeds, Fresh coriander greens
    Buchweizennudeln hinzufügen
  • Store leftovers covered in the refrigerator for 2-3 days, preferably fresh!
    Buchweizennudeln mit gerösteter Aubergine und Edamame (vegan & glutenfrei) Rezept

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Nährwertangaben

Serving: 1PortionCalories: 581kcalCarbohydrates: 85gProtein: 21gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 671mgPotassium: 1234mgFiber: 16gSugar: 16gVitamin A: 7913IUVitamin C: 57mgCalcium: 126mgIron: 6mg

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