Uploaded August 2024 | Updated September 2026, 3 weeks ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
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LEARN HOW TO MAKE AN UMAMI PACKED MISO CHICKPEA RICE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This is one of those recipes I can sit down with a large bowl of and never get full! Join me in this episode and learn how to make a delicious miso chickpea rice recipe tonight!
Ingredients:
400ml canned chickpeas
1 tsp smoked paprika
salt and pepper
1 tbsp avocado oil
170g king oyster mushrooms
90g smoked tofu
1 1/2 cups short grain rice
1 1/2 cups water
1 tbsp miso paste
4 sticks green onions
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp plantbased oyster sauce
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tsp black vinegar
Directions:
1. Preheat the oven to 375F. Rinse and drain the canned chickpeas and place into a large mixing bowl. Add the smoked paprika, salt and pepper, and avocado oil. Toss to coat, then spread onto a baking tray lined with parchment paper
2. Dice the king oyster mushrooms and smoked tofu and place into the same mixing bowl. Toss to coat using the residue seasoning. Transfer onto the baking tray with the chickpeas and spread evenly. Bake in the oven for 30mins
3. In the meantime, add the short grain rice to a sauté pan. Rinse and drain two to three times. Then, add the water and heat on medium high. When the water begins to bubble, stir in the miso paste. Cover and cook on medium low for 15mins
4. Chop the green onions. Make the sauce by combining the soy sauce, dark soy sauce, plantbased oyster sauce, chili oil, and black vinegar. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins
5. Add the green onions and baked veggies to the rice. Pour in half of the sauce and give the rice a mix. Taste the rice and add more sauce if desired. Plate the rice and serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/9XDHW894Clo
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN UMAMI PACKED MISO CHICKPEA RICE RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This is one of those recipes I can sit down with a large bowl of and never get full! Join me in this episode and learn how to make a delicious miso chickpea rice recipe tonight!
Ingredients:
400ml canned chickpeas
1 tsp smoked paprika
salt and pepper
1 tbsp avocado oil
170g king oyster mushrooms
90g smoked tofu
1 1/2 cups short grain rice
1 1/2 cups water
1 tbsp miso paste
4 sticks green onions
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp plantbased oyster sauce
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tsp black vinegar
Directions:
1. Preheat the oven to 375F. Rinse and drain the canned chickpeas and place into a large mixing bowl. Add the smoked paprika, salt and pepper, and avocado oil. Toss to coat, then spread onto a baking tray lined with parchment paper
2. Dice the king oyster mushrooms and smoked tofu and place into the same mixing bowl. Toss to coat using the residue seasoning. Transfer onto the baking tray with the chickpeas and spread evenly. Bake in the oven for 30mins
3. In the meantime, add the short grain rice to a sauté pan. Rinse and drain two to three times. Then, add the water and heat on medium high. When the water begins to bubble, stir in the miso paste. Cover and cook on medium low for 15mins
4. Chop the green onions. Make the sauce by combining the soy sauce, dark soy sauce, plantbased oyster sauce, chili oil, and black vinegar. After 15mins, turn the heat off on the rice and allow it to steam further for another 10mins
5. Add the green onions and baked veggies to the rice. Pour in half of the sauce and give the rice a mix. Taste the rice and add more sauce if desired. Plate the rice and serve
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/9XDHW894Clo
