ALLERGENS: SOY
It’s definitely a party when you’re serving up these Shishito Peppers with Soy Lemon Glaze.
They’re a simple and delicious snack that everyone is sure to love.
It was only recently that I discovered the magic of shishito peppers. They were front and center at the grocery store and I figured why not buy some and see what I can do. Well I was instantly hooked because they’re almost a blank canvas when it comes to preparing them. They’re a great as a side or mixed into a stir fry with a protein like seitan; they blend well, which makes them excellent for soups and sauces; and they, of course, make an excellent appetizer—how I’ve used them here.
What’s great about these Shishito Peppers with Lemon Soy Glaze is that they’re full of flavor and take almost no time to make. They’re an excellent app, but they also work as a healthier snack, too. The glaze is relatively low-calorie and the peppers themselves have maybe 20 per quarter-pound. So you can eat a million of these guilt-free, which I’ve done more often than I care to admit.
Ingredients
There are only five ingredients in there: the peppers, tamari, agave, ginger and lemon. You just mix the latter ingredients together, brush them onto the peppers and cook. So easy!
So give this recipe a try. It’s a new staple in my house and I think it will be in yours too. Easy, delicious, and fun—think you’re going to love it!
Tell Me What You Think
As always, I’d love to hear your thoughts on these Shishito Peppers with Soy Lemon Glaze if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Shishito Peppers with Soy Lemon Glaze
Ingredients
- 2 Tbsp. tamari or soy sauce
- 2 Tbsp. agave
- Juice from 1 lemon
- 1 tsp. fresh grated ginger Or ginger powder
- 1 bag shishito peppers 16 oz.
Instructions
- Mix tamari, agave, lemon juice, and ginger in a small bowl. Brush evenly onto peppers.
- Heat a skillet over low-medium heat until it's nearly smoking. Add the peppers in batches and cook until they begin to blister, about 1 minute. Flip peppers and cook for another minute. Serve immediately.
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