“Sumptuous Japanese Vegan Lunch Box: Miso Soup, Sushi Rolls & Chia Seed Pudding”

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups dashi stock (seaweed
• based) 1/4 cup white miso paste 1/2 cup tofu, cubed 1/2 cup mushrooms, sliced 1/2 cup green onions, chopped 1/2 cup carrots, thinly sliced 1/2 cup cucumber, thinly sliced 1/2 cup avocado, sliced 1/2 cup red bell pepper, thinly sliced 1/4 cup chia seeds 1 1/2 cups almond milk 2 tablespoons agave syrup 1 teaspoon vanilla extract

Instructions

1. Begin by preparing the miso soup: In a medium saucepan, heat the dashi stock and add the cubed tofu, sliced mushrooms, and chopped green onions. Once heated through, stir in the white miso paste until fully incorporated. Bring the mixture to a simmer and cook for 5 minutes. While the soup is cooking, prepare the sushi rolls: Using a bamboo mat, lay out nori sheets and spread a thin layer of prepared sushi rice evenly over the surface. Add sliced avocado, cucumber, red bell pepper, and other desired vegetables to create your roll. For the chia seed pudding, mix together chia seeds, almond milk, agave syrup, and vanilla extract in a bowl. Allow the mixture to sit for 10 15 minutes, or until the chia seeds have absorbed the liquid and formed a pudding like consistency. Once all components are prepared, assemble your vegan lunch box by placing miso soup, sushi rolls, and chia seed pudding in separate compartments.

Chef’s Insight

To enhance the umami flavor of the miso soup, consider adding a few drops of sesame oil or a small pinch of seaweed flakes. When making sushi rolls, be sure to wrap them tightly and evenly with nori sheets for a clean and professional look.

Notes

Feel free to experiment with different vegetables or additional ingredients to create your own unique spin on this vegan Japanese lunch box.