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£1 eachEssential vegetables make a delicious base for this easy, vegetarian, midweek recipe.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Put the aubergine on a parchment-lined baking tray and drizzle with the teriyaki sauce and 1 tsp oil. Toss the aubergine to evenly coat each piece, then roast for 20-30 minutes, until browned and tender, turning halfway through.
Meanwhile, bring a small pan of water to the boil. Cook the edamame beans for 2-3 minutes, then drain and plunge into cold water. When the beans are cool, tip them into the bowl of a food processor or high-speed blender with the tofu, lime juice, the pickling liquid from the ginger and the remaining 1 tsp oil. Whizz until smooth. Taste, season and whizz again.
Warm the wraps according to pack instruction, then spread the edamame mixture on top, followed by the aubergine chunks, seeds, coriander and sushi ginger.
Use the leftover teriyaki sauce in a veg-packed stir fry with brown rice noodles. Peppers, salad onions, mushrooms, and broccoli would all work well, but use any veg that you have available. Top with toasted sesame seeds.
Typical values per serving when made using specific products in recipe
Energy | 2,048kJ/ 490kcals |
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Fat | 21g |
Saturated Fat | 4.5g |
Carbohydrates | 42g |
Sugars | 13g |
Fibre | 16g |
Protein | 25g |
Salt | 1.7g |
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