Crispy Topped Miso Vegetables
This super tasty dinner recipe came out of a need to use up various items in the fridge.
How to make crispy topped miso vegetables
For this version, I used a pepper, a third of a bag of bean sprouts, 2 broccoli stalks, a carrot, 3 separate onion halves and some soft mushrooms.
All the veg were sautéed until cooked through, then I added a big spoon of white miso, for flavour.
Topped with potatoes sliced and cooked in a covered dish in the microwave, and sprinkled with chilli cheese, then crisped up in the oven.
Recipes with miso
I like miso and often use a dollop of it to give a dish depth of flavour, it provides a big whack of umami.
However, miso is an expensive ingredient, working out at £1.05 for the 2 portions so if you like this, and will be using more miso, see if you can get miso cheaper at an ethnic shop, market, or something
I often get mine at an Asian store in a town that we visit frequently, it’s much cheaper than I can find it in supermarkets.
It can also be found on Amazon where a kilo of white miso can be had for £8.70, half the price I can find it in a supermarket
Is miso good for you?
Miso is generally seen as a healthy food item Rich in essential minerals, miso is a good source of B vitamins, vitamins E, K and folic acid. Miso is a fermented food and provides beneficial bacteria to the gut, helping us to stay healthy. Good gut health is known to be linked to our overall mental and physical wellness.
Miso and vegetables
You can use any and all vegetables in this dish, whatever you have in and will go together. If you use the quantity of vegetables I have, you will be getting almost 6 portions of vegetables in one go! Can’t be bad!
Use whatever combination you and whoever you are feeding like. There’s not much point in adding things people dislike the taste of, there are other ways of tackling that tricky issue. Vegetables that can be added include:-
- Bean sprouts
- Broccoli – stalks and/or florets
- Cauliflower – stalks and/or florets
- Onions – spring onions, red or white onions
- Pak Choi
- Red, green or white cabbage
- Capsicum peppers
- Aubergine (egg plant)
- Courgette (zucchini)
- Tomatoes (not too many)
- Broad beans
- Edemame beans
- Bag of frozen mixed vegetables
Vegan miso recipes
Crispy topped miso vegetables is a naturally vegan recipe, and is also nut free; gluten free; if you want it dairy free, leave off the cheese from the topping; and is pretty low in calories too
An alternative is a chickpea, celery and swede bake. Invented when I had a lot of celery to use up, it’s now one of my favorites
And this vegan blog has some tasty looking miso recipes
You can even make your own miso! This method shows you just how to do it, although you do have to wait 6 months for it to mature
- 140 g carrots 49p/kg
- 200 g mushrooms £3.01/kg
- 200 g white cabbage 59p each
- 200 g cauliflower cauliflower and broccoli stalks, no florets £1.57/kg
- 200 g onion 50p/kg
- 70 g white miso Yutaka, £1.50/100g
- 1 tblsp oil £1.10/litre
- 480 g potatoes 57p/kg
- 1 tblsp oil
- 25 g cheddar £5/kg
- Peel and slice all the vegetables for the base
- Gently cook in a saucepan until they are cooked through to your liking
- Stir through the miso. You won't need any salt as the miso is very salty
- Pile all the vegetables into an ovenproof dish
- Peel the potatoes and slice into rounds. No need to peel them if the skin is sound
- Put the potatoes into a covered dish and microwave for 5 minutes. Or if you have no microwave, cook them in a tiny bit of water for 5 minutes or so, until tender
- Layer the cooked potatoes on top of the vegetables
- Sprinkle with cheese if you are using it, or a little oil if not
- Bake in the oven at 180°C fan oven/ 200°C non fan / 400°F and Gas Mark 6, for about 25 minutes until the top is golden and crispy
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