Vegan Barada Bronzino with Noodles
Dive into the innovative world of plant-based cuisine with our Vegan Barada Bronzino with Noodles—a flavorful twist on a classic seafood-inspired dish, reinvented entirely for vegans. This recipe stars young jackfruit, marinated in a savory blend of soy sauce, garlic, ginger, and lemon juice, then browned to a tender, flaky texture reminiscent of fish. Nori flakes infuse the dish with the subtle essence of the ocean, while crisp baby bok choy and sweet red bell peppers bring pops of color and crunch. Tossed with silky rice noodles in a sesame-soy glaze, this nutritious meal is finished with a sprinkle of spring onions and sesame seeds for a restaurant-quality presentation. Ready in under an hour, this crowd-pleaser is perfect for weeknight dinners or impressing guests with its creative and satisfying approach to vegan dining.
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Recipe Information
Ingredients
- 2 cans (14 oz each) Canned young jackfruit
- 3 tablespoons Soy sauce
- 1 sheet Nori sheets
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Lemon juice
- 2 teaspoons Agave syrup
- 2 cups Baby bok choy, chopped
- 1 Red bell pepper, sliced
- 10 ounces Rice noodles
- 1 tablespoon Sesame oil
- 2 Spring onions, sliced
- 1 tablespoon White sesame seeds
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
Instructions
Drain and rinse the jackfruit, then pat dry with paper towels. Cut the jackfruit into smaller pieces, removing the core if needed.
In a large bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of olive oil, minced garlic, ginger, lemon juice, agave syrup, salt, and pepper. Add the jackfruit pieces to the marinade and let sit for at least 10 minutes.
While the jackfruit is marinating, soak the rice noodles in warm water according to package instructions, then drain and set aside.
Use kitchen scissors to cut the nori sheet into small pieces, resembling flakes.
Heat a large non-stick skillet over medium heat and add the marinated jackfruit without its liquid. Cook for about 10 minutes, stirring occasionally, until the jackfruit is brown and starts to crisp. Add nori flakes and stir well.
In another pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped baby bok choy and sliced red bell pepper. Stir-fry for 5 to 7 minutes until the vegetables are tender yet crisp.
In the same pan with the vegetables, add the drained noodles, the remaining tablespoon of soy sauce, and sesame oil. Toss everything until the noodles are heated through and evenly coated.
Serve the noodles topped with the jackfruit mixture, garnish with sliced spring onions and a sprinkle of white sesame seeds.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5166 mg | 225% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 30.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4219 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
