Vegan Miso-Sesame Stuffed Endive Leaves
Total time25 min
Prep time20 min
Cook time5 min
4.7(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the endive
- 2 heads belgian endive
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded carrot (about 2 medium carrots)
- 3 scallions, thinly sliced (green tops only)
For the dressing
- 2 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp water
For serving
- 2 tsp sesame seeds
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Separate the endive leaves, selecting 12–16 of the largest, most cup-shaped leaves. Arrange them on a serving platter and set aside. Reserve any small inner leaves for another use.
- 2
Toast the sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a small bowl and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!