• Serves 4
  • Prep Time 10 + 1-3 hours
  • Cook Time 20
  • Difficulty Medium
  • 1 Vegie Delights™ Vegie Roast
  • 3-4 heads of baby bok choy
  • 2 tbs sesame seeds
  • 2 cups cooked white rice
  • 1/2 cup (10g) coriander leaves (optional)


  • 1/4 cup (60ml) white miso paste
  • 2 tbs salt reduced soy sauce
  • 1 tbs mirin seasoning
  • 1 tbs rice wine vinegar
  • 2 tsp sesame oil
  • 1 tsp finely grated ginger
  • 1 tbs water
  1. Whisk together the sauce ingredients in a small bowl. Slice the Vegie Roast into 8-10 even slices and place in the bowl and cover each slice with some sauce. Cover and refrigerate for 1-3 hours to marinate.
  2. When ready to cook, preheat the oven to 180°C. Place the marinated Vegie Roast slices onto a baking tray lined with foil. Keep the left-over sauce for later. Bunch the Vegie Roast slices together so that they form the shape of the whole roast and press down so they fan out slightly. Wrap the Vegie Roast with the foil to contain its original shape, and bake in the oven for 12-15 minutes. Brush with another layer of sauce, re-wrap the Vegie Roast in the foil and cook a further 5 minutes. Allow to rest 3-5 minutes.
  3. Cut the ends off the Bok choy and wash well. Steam the Bok choy for a few minutes until the leaves have wilted and the stem is soft.
  4. Divide the rice, Bok choy and sliced roast between 4 plates. Garnish with sesame seeds, coriander and chili if desired. To serve, pour any extra sauce from the foil over the roast.

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