Tantanmen with eggplant and beef in spicy miso sauce from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 157) by Miyoko Schinner

  • toasted sesame oil
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  • green onions
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute the book's "Ground beef crumbles" (P.195) or "Raw ground beef" (P.193) for vegan ground beef, chickpea miso for white miso, other Asian-style noodles for ramen noodles, tamari for soy sauce, chili paste for chili oil, and sherry vinegar for Chinese black vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Ground beef crumbles" (P.195) or "Raw ground beef" (P.193) for vegan ground beef, chickpea miso for white miso, other Asian-style noodles for ramen noodles, tamari for soy sauce, chili paste for chili oil, and sherry vinegar for Chinese black vinegar.

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