Miso Glazed Vegie Roast with Bok Choy
Prep
10 min
Cook
20 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
20 min
Serves
4
Skill
Ingredients
- 1 Vegie Delights™ Vegie Roast
Sauce
- 1/4 cup white miso paste
- 2 tbs less salt soy sauce
- 1 tbs mirin
- 1 tbs rice wine vinegar
- 2 tsp sesame oil
- 1 tsp finely grated ginger
- 1 tbs water
To serve
- 3 - 4 heads baby bok choy
- 2 cups steamed white rice
- 2 tbs toasted white sesame seeds
- 1/2 cup coriander leaves
- Sliced fresh chili, optional
Method
- Combine sauce ingredients in a bowl and whisk well.
- Place Vegie Roast on a large square of foil and pat dry with paper towel. Brush with sauce to coat evenly, reserve remaining sauce for later. Bring edges of foil together and fold to loosely enclose the roast. Crimp ends to seal, and place on an oven tray.
- Preheat oven to 180°C. Transfer the tray with the wrapped roast to the oven and bake 15 minutes. Carefully open foil and brush roast with more sauce, leave foil open and return roast to oven for a further 5 minutes. Remove from oven and brush a final time with sauce.
- While the roast cooks, rinse bok choy well and trim ends. Slice each head lengthwise in half. Steam for 2 - 4 minutes, until bright green and tender.
- Slice glazed Vegie Roast into 8 pieces. Serve roast with rice, steamed bok choy, and remaining sauce. Garnish with sesame seeds, coriander and chili, if desired.
- 1 Vegie Delights™ Vegie Roast
Sauce
- 1/4 cup white miso paste
- 2 tbs less salt soy sauce
- 1 tbs mirin
- 1 tbs rice wine vinegar
- 2 tsp sesame oil
- 1 tsp finely grated ginger
- 1 tbs water
To serve
- 3 - 4 heads baby bok choy
- 2 cups steamed white rice
- 2 tbs toasted white sesame seeds
- 1/2 cup coriander leaves
- Sliced fresh chili, optional
- Combine sauce ingredients in a bowl and whisk well.
- Place Vegie Roast on a large square of foil and pat dry with paper towel. Brush with sauce to coat evenly, reserve remaining sauce for later. Bring edges of foil together and fold to loosely enclose the roast. Crimp ends to seal, and place on an oven tray.
- Preheat oven to 180°C. Transfer the tray with the wrapped roast to the oven and bake 15 minutes. Carefully open foil and brush roast with more sauce, leave foil open and return roast to oven for a further 5 minutes. Remove from oven and brush a final time with sauce.
- While the roast cooks, rinse bok choy well and trim ends. Slice each head lengthwise in half. Steam for 2 - 4 minutes, until bright green and tender.
- Slice glazed Vegie Roast into 8 pieces. Serve roast with rice, steamed bok choy, and remaining sauce. Garnish with sesame seeds, coriander and chili, if desired.