Vegan

Vegan Eggplant Teriyaki

Prep. Time

10 min

Cook Time

15 min

Inactive Time

- hours

Ingredients

Instructions

  • Bring a pot of water to a boil, add edamame and cook for 6-7 minutes. Cook rice according to instructions.
  • In a non-stick pan heat olive oil over medium heat, add cubed eggplant and cook for approximately 10 minutes.
  • In a small pan, mix cornstarch, one tablespoon of water, soy sauce, vinegar, maple syrup, ginger, and garlic let simmer until mixture thickens.
  • Pour sauce into pan with eggplant, add edamame. Combine for 1-2 minutes.
  • Serve over rice and garnish with scallions and sesame seeds. Enjoy.

Nutrition Facts

Serving Size

1Plate

Amount per serving

Calories

379

% Daily Value *

Total Fat 10.8g

14%

Saturated Fat 2.7g

14%

Trans Fat

Cholesterol 6mg

2%

Sodium 4133mg

180%

Total Carbohydrate 59.9g

22%

Dietary Fiber 5.7g

20%

Total Sugars

Protein 13.2g

Vitamin D

Calcium 92mg

7%

Iron 3mg

17%

Potassium 680mg

14%

*

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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