Miso aubergine makes for a great star ingredient in a vegan poke bowl, but why stop there on the vegetables when pickled cabbages (red cabbage or kimchi), ginger and seaweed go so well.
I’ve had mushrooms used as a replacement where they are cooked to a dryer, denser texture although it wasn’t my favourite.
Miso aubergine makes for a great star ingredient in a vegan poke bowl, but why stop there on the vegetables when pickled cabbages (red cabbage or kimchi), ginger and seaweed go so well.
I’ve had mushrooms used as a replacement where they are cooked to a dryer, denser texture although it wasn’t my favourite.