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Vegan Mookata with Zucchini and Eggplant

  • 1h 10m
    • Préparer 40 min
    • Repos 30 min
Recipe for Mookata

Ingrédients

4 Personnes
  • Vegetable marinade:
  • 200 g Finger eggplants (sliced)
  • 200 g Zucchini (sliced)
  • 100 g Cashew nuts (coarsely chopped)
  • 2 tbsp. Sesame paste
  • 1 tbsp. Honey or agave syrup
  • 1 tsp. Fresh garlic (chopped)
  • 1 tsp. Ginger (grated)
  • 1 handful Fresh cilantro (chopped)
  • Lime juice
  • Salt and pepper
  • Hotpot broth:
  • 1 l Coconut milk
  • 500 ml Vegetable broth
  • 2 tbsp. Red curry paste (to taste)
  • 3 slices Ginger
  • 2 stalks Lemongrass (lightly smashed)
  • 2 slices Ginseng (or to taste)
  • 3 Whole garlic
  • 1 Red chili peppers (whole or halved, to taste)
  • 1 tbsp. Lime juice (to taste)
  • Side Dishes:
  • Fresh vegetables:
  • 200 g Baby corn cobs
  • 200 g Broccoli (cut into florets)
  • 200 g Edamame (in pods)
  • 200 g Enoki mushrooms
  • 200 g Bean sprouts
  • 200 g Snake beans (cut into pieces for the broth)
  • 1 Large onion (sliced for the broth)
  • Rice noodles or udon noodles (cooked according to package instructions)
  • Fresh cilantro, mint, and Asian mustard salad (for garnish)
  • Lime wedges (for serving)
  • As decoration:
  • Fresh cilantro
  • Mint
  • Asian mustard salad
  • Lime wedges

Preparation

Étape 1
Prepare the Vegetables: Place the finger eggplants, zucchini, and cashew nuts in a bowl. Make the Marinade: Combine the remaining ingredients to create the marinade. Pour over the vegetables and cashew nuts and let sit for at least 30 minutes. Prepare Additional Vegetables: Peel (if necessary) and cut the vegetables (snake beans, broccoli, enoki mushrooms, and onions) into not-too-fine pieces. Prepare the Broth: Pour the coconut milk and vegetable broth into the Mookata hotpot and bring to a boil. Add Flavorings: Add ginger, lemongrass, ginseng, garlic, and chili peppers. Mix in Curry Paste: Stir in the red curry paste and adjust with lime juice to taste.
Hotpot broth:
l Coconut milk
ml Vegetable broth
tbsp. Red curry paste (to taste)
slices Ginger
stalks Lemongrass (lightly smashed)
slices Ginseng (or to taste)
Whole garlic
Red chili peppers (whole or halved, to taste)
tbsp. Lime juice (to taste)
Étape 2
Heat the Grill Plate: If desired, add a little oil to the heated Mookata grill plate. Grill the Vegetables: Place the marinated vegetables (finger eggplants, zucchini, and cashew nuts) on the grill surface and cook until tender and lightly browned. Cook the Vegetables and Noodles: Add snake beans and onions to the broth. Baby corn, broccoli, edamame, enoki mushrooms, and bean sprouts can also be added to the broth. The rice noodles or udon noodles can be placed directly in the broth to absorb the flavors. Enjoy: Grill the vegetables and cashew nuts while the other vegetables and noodles cook in the broth. Garnish: Serve with fresh cilantro, mint, and Asian mustard salad, along with lime wedges.
Side Dishes:
Fresh vegetables:
g Baby corn cobs
g Broccoli (cut into florets)
g Edamame (in pods)
g Enoki mushrooms
g Bean sprouts
g Snake beans (cut into pieces for the broth)
Large onion (sliced for the broth)
Rice noodles or udon noodles (cooked according to package instructions)
Fresh cilantro, mint, and Asian mustard salad (for garnish)
Lime wedges (for serving)
As decoration:
Fresh cilantro
Mint
Asian mustard salad
Lime wedges

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