Spicy Broccoli and Eggplant
Rice Noodles and Spring Rolls
Ingredients
- 1 large Japanese eggplant, halved crosswise and cut into wedges
- ¼ tsp salt
- 1½ Tbsp low-sodium soy sauce (or use tamari)
- 1 Tbsp vegan gochujang (Korean chile paste)
- 1½ tsp agave nectar
- 1 clove garlic, minced
- 1½ tsp ginger paste
- 1 Tbsp olive oil
- 1 red bell pepper, sliced
- 1 (12-oz) pkg broccoli florets
- ¼ cup raw cashews
- 1 green onion, sliced
Instructions
- Sprinkle eggplant with salt, and let rest 5 minutes. Combine soy sauce, gochujang, agave nectar, garlic, and ginger in a small bowl.
- Cook eggplant in hot oil in a large saucepan over medium-high heat 5 to 7 minutes or until lightly browned, stirring often. Transfer eggplant to a plate, reserving any oil left in saucepan.
- Reduce heat to medium; add bell pepper, and cook 2 minutes, stirring often.
- Meanwhile, microwave broccoli according to package directions until just crisp-tender.
- Add sauce mixture, broccoli, and eggplant to pot; cook 2 to 3 minutes or until sauce is thickened, stirring often.
- Serve over Rice Noodles recipe; sprinkle with nuts and onion.
Side Dish Ingredients
- 1 (8.8-oz) pkg thin rice noodles
- 1 Tbsp dark sesame oil
- 1 (8.5-oz) pkg frozen vegan vegetable spring rolls
Side Dish Instructions
- Cook rice noodles according to package directions; toss with oil.
- Cook spring rolls according to package directions; slice each roll into 3 pieces. Serve alongside Spicy Broccoli and Eggplant over Rice Noodles.
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