What I Ate In A Day VEGAN #28 // Japanese-inspired Vegan Recipes





On this What I Ate Wednesday, I had Japanese cuisine on the brain. Furikake on rice and soup for breakfast, avocado cucumber and bean teriyaki maki sushi for lunch, and a mish mash of cabbage and negitofu for dinner.

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Links mentioned in this video

WIAW Other Miso Soup: https://youtu.be/xqba1wrO8e8?list=PL6QDlGTnYxpGM5jL_NVvfwICb9uh3NY9q

Tomato Maki: https://www.youtube.com/watch?v=T7C0oc5wjyc&index=3&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

Beefless Seitan: https://www.youtube.com/watch?v=hlODaKhgla8&list=PL6QDlGTnYxpGYJqWWWHXbqNYMHz6UIn4Q&index=4

Baked Spicy Peanut Tofu: https://www.youtube.com/watch?v=ySMpOrEh78w&index=31&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

Uramaki for Beginners & California Roll: https://www.youtube.com/watch?v=BYoZz07Y_CY&index=9&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE

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Today’s Miso Soup
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1 tablespoon red miso paste (15ml)
1/3 cup cooked red beans (80ml)
1/4 cup cooked corn kernels (60ml)
3/4 cup + 2 tablespoons hot, just boiled water (210ml)
chopped scallions [green onions]

Mix the miso paste with a couple tablespoons of water until dissolved. Add the rest of the ingredients. Taste and adjust for salt.

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Furikake-Inspired Seasoning
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Printable recipe & blog post: http://www.marystestkitchen.com/vegan-furikake-japanese-seasoning-for-rice/

1 teaspoon nori, cut into confetti
1 teaspoon nutritional yeast
1/4 teaspoon sea salt
pinch of red chili flakes

Just mix everything together and adjust to your taste.

NOTE
The sushi rice that I used in the video was already seasoned.

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