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Vegan Eggplant Teriyaki

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Vegan

Time

Cook Time
15 minutes
Inactive Time
- minutes
Preparation Time
10 minutes

Ingredients

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Instructions

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

Nutrition Facts

Serving Size

1 Plate

Amount per serving

Calories

379

% Daily Value *

Total Fat 10.8g

Saturated Fat 2.7g

Trans Fat

Cholesterol 6mg

Sodium 4133mg

Total Carbohydrate 59.9g

Dietary Fiber 5.7g

Total Sugars

Protein 13.2g

Vitamin D

Calcium 92mg

Iron 3mg

Potassium 680mg

*

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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