Miso Veggie stir fry!🌱 I make this recipe weekly because it’s SO fast and savoury! There’s loads of umami flavour in the sauce (miso, tamari and almond butter). Sauteed in broccoli, zucchini, and mushroom, and served with rice. If you’re looking for a quickie dinner; this is it. I’ve included the recipe below👇, and you can find it on the blog. Link in profile. Enjoy it Spooners!😘✌️#twospoons
3 tbsp (45ml) almond butter
3 tbsp (45ml) tamari
2 tbsp (30ml) white miso (or yellow miso)
1 tsp (5ml) fresh ginger, grated
2/3 cups (150ml) water
2 tsp (10ml) coconut oil
10 (200g) cremini mushrooms
1 (190g) zucchini
1 (300g) broccoli, small
1/2 heaping cup (130g) cooked chickpeas, unsalted
cooked brown rice or quinoa, to serve
1. Whisk together almond butter, tamari, miso, freshly grated ginger and water. Cover and leave to the side.
2. Chop mushrooms, zucchini and broccoli florets into small bite-sized pieces. In a deep skillet add coconut oil. Add mushrooms first, cooking until slightly softened (approx. 5 minutes) then add zucchini and cook until softened (5-10 minutes). Finally add broccoli florets and cook until bright green and al-dente (approx. 5 minutes).
3. Pour miso sauce into skillet along with chickpeas and bring to a low simmer. Optional to add splashes more water to thin the sauce. Remove from heat and scoop stir-fry into bowls. Serve with brown rice or quinoa.