Vegan “Chicken” Noodle Soup Recipe

  • Author: Derek Sarno
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


  • 8 Eryngii mushrooms
  • 3 carrots
  • 3 celery stalks
  • 1 large onion
  • 45 cloves of garlic
  • ¾ smoked paprika
  • ½ tsp turmeric
  • ½ tsp onion granules
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tbsp vegan ‘chicken seasoning”. (garlic, pepper and parsley blend)
  • 1 cup/170g white beans
  • 1 cup/100g uncooked noodles/pasta
  • 6 tsp vegan bouillon powder
  • 2 liters water

Before serving, stir in:

  • 12 handfuls of baby spinach
  • Handful parsley


  1. Shred those shrooms! Hold the mushroom cap and run a fork along the length of the Eryngii, it will start to splinter into ‘pulled pork’ looking shreds. Break them apart with your hands to achieve the texture and size you want.
  2. Heat a large soup pot on med-high heat and melt a tbsp of a plant-based butter. Prep your ‘mirepoix’; rough chopping the carrots, onion, celery and garlic, to create your soup base. Sauté for 3-4 minutes in the butter, then add the freshly shredded ‘shrooms.
  3. Layer up your flavours. Season with paprika, turmeric, granulated onion, black pepper, ‘chicken’ seasoning and stir it all up to coat evenly. This blend will give your soup a beautiful bold colour and flavour.
  4. Add your chosen noodles/pasta and white beans. Follow with 8 cups/2 liters of water, the bouillon powder and bay leaf, to really get the soup going. Stir to combine, cover, bring to a boil, then lower the heat and simmer for 15 – 20 minutes.
  5. For the finishing touch and to add some more plant power, stir through a few handfuls of spinach and fresh chopped parsley before serving. The spinach should be wilted before you serve.
  6. And that’s it! A simple and delicious vegan ‘chicken’ noodle soup recipe that’ll make you feel warm and fuzzy inside. It’s a pretty foolproof bowl of goodness for any plant-pusher! Get stuck in!


Be careful not to over-salt this one! Layer your flavours gradually and taste as you cook.

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: vegan chicken noodle soup recipe


mushrooms for vegan chicken noodle soup recipevegan 'chicken' noodle soup ingredients

November 30, 2020


Team Wicked has been working around the clock, (alongside the new global expansion news), to bring you an epic selection of brand new Wicked Kitchen and Plant Chef ranges to make swapping out animal products even easier before we wrap 2020! We’ve launched party foods in time for the holiday season (the Christmas mains too, that come out next week!), hearty meals in both the fridge and freezer, dips, mayo, snacks, and even a whole host of sundae desserts – your weekend (and weekday) treats sorted! In case you missed it, we even launched the amazing Wicked ice creams! We’re nowhere near finished…just wait to see what we have in store for you in 2021. Let’s just say plant-based is alive and well in these times and that’s something to smile about after this tough year.

Sit back and relax, let’s have a look through your new ranges!


No-Prawn Firecracker Dippers

new wicked kitchen no-prawn firecracker dippers

No-Chicken Drumettes

vegan no-chicken drumettes tesco uk

Crispy Mushrooms with Smoky Ketchup

new wicked kitchen crispy mushrooms with smoky ketchup

Festive Feast Wrap

festive feast wrap at tesco uk

Wicked Nacho Potatoes

vegan wicked nacho potatoes

Pasta & Amaze Balls 2.0

wicked kitchen line pasta & amaze balls at tesco uk

Asparagus & Peppercorn Ravioli

asparagus and peppercorn ravioli vegan food at tesco uk

Wicked Kitchen Bac-NO-naise Vegan Mayo

bac-no-naise vegan mayo from wicked kitchen

Wicked Kitchen Piri Piri Vegan Mayo

tesco piri piri vegan mayo

Wicked Kitchen Garlic Mayo with Caramelised Onion Flavour

garlic mayo with caramelised onion flavour

& Wicked Kitchen Spiced Vegetable Roll Selection!


2 Passin Fruit Panna Cotta

2 passion fruit panna cotta

Chocolate & Orange Sundae

vegan chocolate & orange sundae at tesco uk

Chocolate & Salted Caramel Sundae

vegan chocolate & salted caramel sundae

& Wicked Kitchen Chocolate and Cherry Dessert!


Mint Chocolate Chip Ice Cream

wicked kitchen mint chocolate chip ice dream

Chocolate Ice Cream

vegan chocolate ice cream

Vanilla Ice Cream feat. our Sticky Toffee Pudding

vanilla ice dream sticky toffee pudding


10 Pigless Blankets


10 No Lamb Samosas


No-Duck Spring Rolls

no-duck spring rolls plant chef wicked kitchen

No Meat Pie

no meat pie tesco uk plant chef

4 No Meat Pies & 4 No Meat and Vegetable Pies

4 No Meat Pies & 4 No Meat and Vegetable Pies

Savoury Pie

plant chef savoury pie

Mushroom Fettuccine Pasta

wicked kitchen plant chef mushroom fettuccine pasta

Vegaroni Pasta

plant chef vegaroni pasta at tesco uk

Lentil & Bean Chilli

lentil and bean chilli

Thai Inspired Green Vegetable Curry

plant chef at tesco uk thai inspired green vegetable curry

Sweet Potato & Chickpea Tikka Masala

sweet potato and chickpea tikka masala

Meat Free Sausage Rolls

meat free sausage rolls

Soya Bolognese

soya bolognese plant chef

Soya & Chive Dip

soya and chive dip

Vegan Sour Cream

vegan sour cream at tesco uk

6 Mince Pies

6 vegan mince pies

We hope you’re as thrilled with these plant-based options as much as we are. Keep up the good work plant-pushers! And if you’re reading this outside of the UK and getting FOMO, don’t worry, we’re coming for you next – don’t forget to go to our new website to ‘plant your flag’’ and let us know where you want us to come in 2021!

We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Wicked Kitchen Ice Cream at Tesco UK

vegan vanilla ice cream
vegan chocolate ice cream at tesco
mint chocolate vegan ice dream

Vegan Ice Dream Available at Tesco UK Nationwide!

No soy in sight! The base of this dessert is the nutritionally dense, prebiotic packed and protein-rich Lupin bean, blended with coconut oil to achieve the creamy, dreamy texture you’re used to from your favourite ice cream.

Pair up the Vanilla with our Sticky Toffee Pudding, or go double on the choc with our Red Velvet Brownie with a scoop of chocolate ice cream. As for the mint, it’s packed with crunchy chocolate chips and lashings of smooth chocolate sauce – we know a lot of you have missed this flavour since going plant-based!

vegan vanilla ice dream with sticky toffee pudding
sticky toffee and ice dream from tesco uk

We truly believe there should be no missing out for our fellow plant-pushers who choose a compassionate lifestyle, so we are working around the clock to make sure these options exist! We’re not about fooling anyone with plant based alternatives, but we know your non-plant based friends will love these too. Because good food is good food. End of.

You'll Love Wicked Kitchen Vegan Ice Cream!

Love our recipes? Join the Mushroom Mafia! Check out our Wicked Healthy Merch and become a Plant-Pusher!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on the Wicked Recipes Pinterest.

vegan ice dream at tesco uk

September 9, 2020


Behold, plant-pushers!  A Wicked chocolate cake made with beetroot ‘in cake, oh my!’, with a layer of jam and hand finished with devilish Belgian chocolate frosting and raspberry bling-a-lings!

Find it here!

This is our first vegan celebration cake, serves 12 of your favourite friends and family, but honestly, you’ll want more than one slice. Hits Tesco UK supermarket shelves this week of September 7th. Joining the ranks of the Wicked Chocolate-Caramel cupcakes and Lemon cupcakes and soon to be followed up by the seasonal Christmas Ginger and Chai Cake in late September!

wicked kitchen chocolate cupcake
wicked kitchen lemon cupcake

Read more on our cupcakes at Tesco:

New Wicked Kitchen Products at Tesco

wicked kitchen ginger cake

Our Christmas Ginger Chai Cake will be launching in the bakery at the end of September!

Finally, vegans can have their cake and eat it too!
The cake launches this week for a nationwide roll-out across the UK. £9.00.

wicked kitchen raspberry chocolate cake slice
wicked kitchen raspberry chocolate cake

Want more inspiration? Check out our YouTube Channel

Get pinning! We’re over here on Pinterest.

June 29, 2020

New Wicked Kitchen Products @ TESCO UK (P.S. there’s cake!)

Plant-based is growing! More exciting new additions to our Wicked Kitchen and Plant Chef range this month for the summer! Our goal is to make it as easy as possible for you to enjoy awesome plant-based food at home! We’ve added a line of delicious meal kits, pulled mushroom shreds, new plant-based meats as well as delicious meat-free staples like koftas and fish-fee cake and nuggets. Oh, and you can find us in the bakery now too with 2 super tasty vegan cupcakes!


Inspired by popular dishes from around the world, our new meal kits come in ‘Bangin’ Beetroot Tikka’; dreamy tikka masala with a rich coconut, tomato sauce and fragrant spice blend, ‘Vindaloo Vibe’; fiery Goan inspired vindaloo with purple carrot, tamarind and a sweet n’ spicy hit, ‘Punchy Pumpkin Laska’; fragrant pumpkin broth with rich coconut, lemongrass, galangal and coriander, ‘Shiitake Ramen Broth’; deep umami shiitake broth with herb flavours, wakame seaweed & sesame seeds and ‘Crackin’ Coconut Korma’; Korma curry with an aromatic blend of tumeric, ginger and garlic flavours. Each kit consists of a range of aromatic spice blends with recipe suggestions to create the ultimate plant-based restaurant-quality meal right in your own home!


We’ve been teaching you to pull your own ‘shrooms for a while now, but we’ve taken the effort out with our new King Oyster shreds – a supermarket first! Choose from three versatile flavours; Shawarma; with smoky spices and a hint of coriander, Korean; in a miso, sesame and punchy chilli marinade and Mexican; with kickin’ coriander, oregano and a squeeze of lime – all packed with bold, flavoursome ingredients to deliver an intense Wicked flavour that’s all-important in a meat-free swap! Perfect in wraps, tacos, pittas, and/or with noodles.


Another exciting first market addition is the Wicked Kitchen BBQ Fib Rack. It’s a protein-packed and plant-powered rack of not-ribs, smothered in a smoky, sticky sweet Texas inspired BBQ sauce. Sausage fans won’t be missing out either with the launch of our Little Brats, mini bangin’ bangers that are perfect to barbecue over the summer!


Our first time in the bakery! Our wicked little cupcakes come in Chocolate, with a smooth caramel core and Lemon with a crunchy zesty topper!


Chunky, meat-free koftas are on the menu in our new Plant Chef line! Choose from ‘Tex Mex’ for a protein punchy, smoky hit, and traditional ‘BBQ’ flavour, packed with pea protein, red peppers, and black turtle beans. We’ve also added ‘Fake Steak with Garlic Melt’, ‘Fish-Free Cakes’, and ‘Breaded Meat-Free Nuggets’, making perfect additions to a summer spread.


Head to the Wicked Kitchen Foods website to see the entire line.

February 24, 2020

Wicked Kitchen Spices have arrived!

We want to help empower you to make your food wicked, right at home. So we’ve developed what we’re calling a ‘kitchen tool box’ of chef-inspired, chef-developed handy ingredients to support!

We’d like to introduce you to the new Wicked spice range to help!

Note: For those living in the U.K. these are all available in over 500+ Tesco stores. We’re working on making items available in other countries and are waiting on calls from the large retailers.

Sit tight for a tour of the new ranges with our very own Derek Sarno:

Where should beginner chefs start when using these spice blends?

All the spice blends are packed with flavor and can be used as an easy swap for what is currently in your cupboard. We’ve got tons of recipes and videos showing some ideas but the best ideas are always the ones you come up with!

Here’s a couple of simple recipes to get you started:

Vegan Chinese BBQ Takeaway – using the Sesame Togarashi Spice Blend.

Stick Teriyaki Mushroom Skewers – using the Sesame Togarashi Spice Blend.

Roast Vegetable Centrepiece – using Mango Masala Spice Blend + Spicy BBQ Rub.

Which spices would you recommend for non-vegans to replicate the flavours we associate with meat and fish?

All of the spices were developed for people who love food! The Sage, Onion & Garlic Seasoning is a more traditional one that offers more comforting things we may have grown up with. If you’re looking for excitement we have the Fiery Piri Piri Rub or the Hot & Spicy BBQ Rub that will add a bit of WOW to any meal. Really try the ones that fit your fancy, experimenting is one of the best parts of cooking!

Here’s a great example of a traditional dish: Country Fried Tofu ‘Turkey – using Sage, Onion & Garlic Seasoning.

How did you decide on the flavours in this spice range?

Developing comes from a combination of what we were used to, to trying new things that excite and delight. Innovation is all about moving away from the same old, taking what we’ve learned and making it better, dipping into the new and often times improved. One thing we always keep in mind is flavor and taste, knowing that everyone likes different flavors we take efforts to make the best we can in different categorical flavors to appeal to those particular people.

Are there any stories behind any of the flavours?

The Wicked Birds Eye Sriracha is one we’ve taken inspiration from the bottled form and made it dried for ease of use with all the spice of life we’re looking for. The Sage, Onion & Garlic Seasoning is based off a traditional blend and replaces the spices normally marked with animal names that have no role in plant-based cooking. They all have a story to be honest!  What matters is the stories they’ll help you build!

What are your favourite ways to pair up spices and plants?

I’m a big fan of cooking individual vegetables using different methods and different spices to offer a range of flavors and taste appeals. A great example would be the veg boards we have mastered.

Give us some inspiration! How can we use these spices in a creative way?

I love to cook vegetables in ways you wouldn’t expect and spices always come into the equation! Our Butternut Tenderloin and Hot Box Cabbage are two of my favourites!

HotBox Cabbage & Pulled Mushrooms – using Sage, Onion & Garlic Seasoning, Sesame Togarashi Spice Blend and Hot N’ Spicy BBQ Rub.

Keep an eye on our YouTube channel to find more ways to use our spices!

For those of you who live outside the UK, here is our handy spice guide as a free gift to help you be inspired to use spices and creative ways!
Download yours here: Spice Guide

Check out the full spice range and find your nearest Tesco store.

February 13, 2020


We recently celebrated our 2 year anniversary of the Wicked Kitchen range! We’re extremely proud of what we’ve created and have loved seeing the range grow to more than 80 products, across Tesco U.K. stores in only 2 years!

Plant-based is here to stay!  This is only the beginning and we’re thrilled to be leading the change within the biggest supermarket in the UK. We couldn’t have done this without you, your support and wanting to eat less animals! So thank you!  Thank you for supporting plant-based foods, sharing across social media and for all the great feedback and love from all of you.

Tesco is home of the innovative, foodie Wicked Kitchen range and the more affordable, easy swap solutions of the Plant Chef ranges. They also showcase a myriad of other exceptional plant-based food and drink companies, hand-selected with a little help from our very own Chef – Director of Plant-Based Innovation.

To celebrate 2 successful years Tesco held a party at HQ, with some of our favourite plant-based brands and game-changers in attendance to celebrate and show colleagues that you can have it all on a plant-based diet. No sacrifices, no compromises!

We partook in ‘tuna’ style sushi and fish’ goujon sandos, WK sticky toffee pudding with Oatly ice cream, saucy pasta, and Amazeballs, WK and PC pizzas and everything in between. We shared the normality of lifestyle without having to eat animals and what it is all about! This event was all about getting stuck in a bit of everything (hello, samples), with a mix of our philosophy, 80% healthy 20% wicked golden ratio! We also had the awesome BOSH boys, Ian and Henry, down to do a demo and sign their new book, ‘Healthy Vegan’. And the all inspiring and lovely crew from Veganuary.

Of course, no Wicked party can be without a whole array of mushrooms! Our supplier, Smithy Mushrooms, brought the King Oysters and Cluster Browns. Showcasing the log growing method, that we are trialing. Mushrooms = the new meat!


Snack pots and our new spice range.



complete with imitation fish eggs, crafted from Ginger.


how we love thee! We had our favourite oat milk flowing all day, keeping the Tesco staff sufficiently caffeinated, provoking many cries of ‘this is pretty good actually’ – damn right it is!
We also treated everyone to a scoop of Oatly ice cream, atop a slice of our Sticky Toffee pud.


giving the crowd a sample of what’s to come in their new tv series ‘Life on the Veg’, with their delicious Curry House Jalfrezi cooking demo.


Giving you some ‘Oumph’! Epic veggie soy protein gyoza and saucy strips to tempt the meat-lovers.


In a bid to tackle the food-waste crisis, Waste Not Juice are saving the day! Rescuing ‘imperfect’ fruit and veg and juicing it into these delicious and vibrant drinks.


The great people at BOL, showcasing their healthy, wholefood salad and meal jars.

One for the lovers – showing off our Valentine’s Day offerings! Vegan chocolate brownie, anyone? This is the first time Tesco has offered a plant-based meal deal on the 14th and we’re thrilled to have pioneered this! More info here on our Wicked Vegan Valentines Day Meal.

Check out our full Wicked Kitchen range on our new website: Wicked Kitchen Food and browse the plant-based section of the Tesco website.

February 4, 2020


Skipping the crowded restaurants on the 14th never looked (or tasted) so good.

Head to Tesco UK stores/the website to order yours on Feb 7th. [Only available in the UK, apologies to those overseas!] 

October 25, 2019


It never stops here at Wicked HQ! With launch after launch and the cogs always turning, we managed to catch co-founder Derek for a chat about everything that’s going on behind the scenes – we’re talking the Wicked mission, Tesco sale figures, cooking for non-vegans and what’s coming next!

“We make vegan food for meat-eaters,” has been one of your mottos from the beginning. Have you found that the Wicked Kitchen range been more popular with vegans, or non-vegans?

This is something I’ve said to myself for years, especially when I went vegan. I refused to eat leaves and berries and refused to compromise on indulging in things I enjoyed making and eating. Whether it’s more popular among one group, or not, doesn’t concern me. It’s the fact that we can make amazing food without the use of animals, that is better for the planet and our own health and that’s the priority for us. If we entice just one person to see the possibilities, that person might just be the one that changes their view and the world.

How do you go about creating food you know meat-eaters will love?

I’ve been cooking all my life and most of that time was spent cooking meat – lots of meat of all kinds- in other people’s businesses, or in my own restaurants and at home. When I made the decision to NOT to cook or use animal products anymore, there was an adjustment period I went through. I had to accept and give up some of what I had learned, what I knew and what was ‘normal’ for me. In that discomfort, I never quit learning and that forced something inside me to find a way. What we do is apply innovative thinking to the food we loved as meat-eaters and let the ingredients speak for themselves.

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What’s the creative process of producing one of your products?

Developing dishes and products can stem from the simplest of ideas; seeing something that takes you outside of what has been done before. It could be an image, what someone says, or just walking through a grocery store. I’ll usually jot something down as a reminder and then when back at home will play with some thoughts and see how they come out. More often than not, the original idea transforms into what can work and to make something of that idea into a product line requires lots of points that need to be addressed. My personal process is starting from the end result dish, and working backwards from there to see how feasible it is for scaling up, cost effectiveness and how many challenges and obstacles will prevent it from coming to life on a shelf. Currently it can take from 6 months to a year from initial concept, to being on the shelf. This is dependent on many things and it always has to go through approval steps of peers.

What are the sales figures of the Wicked Kitchen range so far?

To date, we’ve sold more than 10 million Wicked Kitchen products, that is 10 million meals without the use of animals, or animal-by products. As great as that is, billions of animals are killed each year. We are proud of the impact we are having so far, but we are nowhere near stopping. The mission is always at the forefront of what we do!

wicked kitchen launch vegan line in Tesco
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It’s clear that people have been loving the food then! How do you achieve the result of so many people buying and enjoying your food, especially when a high volume aren’t strictly vegan?

We lead with delicious, chef-crafted, innovative food that appeals to more than just taste buds. It’s in our nature to attract chefs and want to impress and feed our peers. That is our mindset. People want to do the right thing, but more often than not are bound to their habits and what they’re used to. If we can disrupt the norm by creating amazing new dishes that satisfy and delight, we’re hopeful to be a part of the change we all need to make.

Let’s talk food trends. Have there been any emerge since your range first launched and how did you handle rolling with the changes?

Since launching Wicked Kitchen we’ve seen the market explode not long after. Being first to market in an industry constantly changing was a feat. The thing we have on our side is we know this isn’t a trend – the pent-up demand for amazing vegan food was there all along. We were listening and we’ll continue to listen and drive the mission forward in hopes that more and more people will see the clear opportunity and responsibility. We have to make changes where we can.

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The range of products under the Wicked Kitchen line is really impressive, but what’s your favourite? You must have one!

Probably the hardest question of all to answer! I’m a huge fan of the instant pot meals we’ve launched in grocery and am very happy to be able to showcase some of the mushroom innovation we’ve spent years developing. We’re proud to have helped influence the launch into the meat aisle of Tesco and stand by that it’s the right thing to do, to get in front of people that want to cut down and give eating meat and are looking for easy solutions. There’s more coming in the next few weeks and months. It is easier than ever to eat plant-based now and we’re still chewing on how awesome that is and will be for a long, long time!

Earlier this year, you predicted a rise in quality of plant-based meat alternatives. This certainly happened and there are some fantastic products in the market! Where do you see your Wicked Kitchen amongst your competitors?

In terms of quality, innovation, and breadth of offer, I see us as the best on the market. Building a curated and credible range that offers choice, great value (Plant Chef, the more affordable plant-based range that I created for Tesco) and using Wicked innovation have all been at the core. The range has been carefully thought out, with great attention to detail, from a chef-perspective, and I believe it is the best in the marketplace.

You plan to launch a whopping 80 new Wicked Kitchen products in Tesco before 2020. What challenges have you overcome along the way?

That’s right, we’re playing big! Like with everything, when you are trying to smash through boundaries there are inevitable challenges. We have overcome a number of hurdles already, with the end to end supply chain not being as established. For example, we have had to work through encouraging people to flip their perspective on how you can cook with ‘shrooms, using new ingredients and methods/processes to create meaty textures. The packaging is another challenge – we’ve managed to only use recycled packaging (which is also recyclable). The top film is the only thing we are yet to work out – but this is an industry-standard for food safety. We’re on it and will come up with a solution!

Wicked Kitchen has been the most successful Tesco launch to date. What do you think made this the case?

A lot of hard work, dedication and passion about helping people to eat more plants! We always say we want to make it easier for people to do the right thing and luckily many people are on the same page and want to change their habits. Things really are changing. We really believe that anything can be made plant-based, with no compromise on taste, or texture and the reaction to our products has shown that people agree with us! We’re challenging those around us to think differently. It’s a movement that’s gathering speed at such an exponential rate, it’s impossible to ignore now.

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What’s still to come from Wicked Kitchen and what do you feel most excited about?

Oh boy, where do I begin? So far the most exciting thing has been finally getting Brown Oyster Mushrooms in Tesco! People can finally make ‘shroom steak in their own kitchen, which is Wicked for us! You can expect more awesome stuff in different areas of the store. So not only offering our amazing snack pots but growing outside of the meals area. We’ve been busy crafting even more delicious treats that further prove you really don’t miss out when you’re vegan! I feel excited that we have taken such a big step in the right direction, to help people eat more plants and for animals to be saved. That’s what this is all about!

September 8, 2019

Hoisin Eggplant with Sesame Rice Cakes

  • Author: Chad Sarno
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 5 0


  • 2 T olive oil
  • 810 Thai Eggplant, halved and scored on each side
  • 1 cup Hoisin sauce
  • 2 cups prepared sushi rice
  • 4 green onions, thinly sliced
  • 1 T toasted sesame seeds
  • 1 T cornstarcha few pinches of coarse sea salt
  • 1 1/2 T toasted sesame oila few sprigs of fresh minta handful of peanuts, coarsely crushedsliced chile peppers

Hoisin Sauce:

  • 1 tablespoon vegetable oil or peanut oil
  • 1/2 tablespoon toasted sesame oil
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 2 tablespoons ginger, chopped
  • 2 small hot chilies – less if you prefer less spice
  • 3 tablespoons fermented black beans, rinsed
  • 1/4 cup chinese sherry
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 tsp chinese 5-spice powder
  • 1/2 cup water, more to thin as needed
  • 1/4 cup peanut butter


  1. Preheat oven to 375.
  2. Warm the olive oil in a large cast iron pan over medium-high heat. Place the eggplant slices into the pan in a single layer, cut side down. Place another cast iron pan over the top to press the eggplant.
  3. Once the eggplant are browned and crisp, turn them over and place into the oven to bake for 10 minutes.
  4. Remove and smother them in the Hoisin sauce. Return to the oven and bake until glazey, about 6-8 minutes..
  5. Combine the sushi rice, green onion, toasted sesame seeds, cornstarch, sea salt and toasted sesame oil together in a large prep bowl.
  6. Press the rice mixture firmly into ring molds to from the cakes.
  7. Preheat a large cast iron pan over medium-high heat. Place the rice patties inside and allow to toast on each side.
  8. To serve, transfer the rice patties and baked eggplant to plates.
  9. Garnish with fresh mint, crushed peanuts and chiles. Serve immediately.

For the Hoisin Sauce:

  1. In small sauce pan on medium heat add the oils, shallot and stir until golden. Add the garlic, ginger, chilies and fermented black beans and stir until they begin to stick to the pan. Deglaze the pan with the sherry and cook for one minute.
  2. Lower heat to low to medium heat, add the remaining ingredients and bring to a simmer.
  3. Remove from heat and either using a stick blender, or carefully pouring contents into a blender, blend until smooth. Add back to the sauce pan and if it is too thin reduce a tad more, if it seems too thick you can always dilute with a touch of water.
  4. This will keep for about 2 weeks in the fridge and is a kick ass marinate, sauce or glaze for grilling.


A great Hoisin has the perfect balance of richness, salty, sweet and kicks your ass with a kick of spice. Once you make this sauce it will keep for a couple weeks in the fridge and so damn good just on a rice bowl or as a dipping sauce for dumplings or grilled vegetables. Since Hoisin is typically used as a rich glaze or dipping sauce, it goes really well with umami meaty dishes, like mushrooms, eggplant, jackfruit, tofu, tempeh etc.

Last summer we grew eggplants in the garden and had such an abundance, so started working with this perfect pairing around then.

Any eggplant will work in this recipe, but I prefer the smaller Thai style or Japanese eggplant. The meat on these tend to be a bit more tender and the skin holds them together well once roasted and braised.


Score the flesh with a knife, cutting deep into the flesh but don’t pierce the skin! Lengthways, then horizontally, creating a crosshatch.

hoisin eggplant recipe

Pop em’ face down on a wicked hot cast-iron pan.

hoisin eggplant recipe

Press down those sliced Eggplants for maximum flavour and texture points!

hoisin eggplant recipe

Browned, crispy and delicious!

hoisin eggplant recipe

Slather in Hoisin…

hoisin eggplant recipe

Plate up!

hoisin eggplant recipe