A new way to love your veg – try Miso Veg

Miso Veg

Sometimes, you just need to try something different to make you realise that actually you do like a certain vegetable! I have heard many people say they do not like aubergine and that astounds me! Sure, if you chop it up and boil it then I am totally in agreement with you! That is not how you cook an aubergine! However, if you add a few other vegetables, cook it properly and dress it with loads of umami flavour, then you will likely change your mind!

The Miso Veg Recipe

This recipe was created using vegetables with a similar texture that would pair well together. I have used aubergines, courgettes and mushrooms, chopped up into tiny dice, then cooked with a delicious rich umami flavour. As well as miso (a savoury Japanese paste), I have added garlic and onion granules, a bit of chilli, salt & pepper and a splash of water. That’s it. Simple ingredients with maximum flavour.

Let’s check out the recipe…

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Miso veg

Course: main, Side Dish, starter

Keyword: aubergines, miso, mushrooms

Created by:: Laurena @LifeDietHealth

Gather

• splash of oil of choice (sesame works well, as does olive)
• 1/2 medium aubergine (cut into small dice)
• 5 medium chestnut mushrooms (cut into small dice)
• 1 medium courgette (cut into small dice)
• 1/2 teaspoon garlic granules
• 1/8 teaspoon onion granules
• 1/4 teaspoon red chilli flakes
• 2 teaspoons miso paste
• small pinch of black pepper
• small pinch of sea salt flakes
• splash of water (around 50ml)

Prepare

1. Heat the oil in a large pan then add the diced aubergine. Cook until starting to brown. Add the mushrooms and cook until starting to change colour. Finally add the courgette and cook unitl softened. (To easily dice the veg, cut in half lengthways, then into slices, then strips, then dice).

2. Add the garlic granules, onion granules,chilli flakes, miso paste, black pepper and season with salt. Mix in and cook through for a couple of minutes.

3. Pour a bit of water over the vegetables, mix in and cook until all the liquid has gone. Turn off the heat. Check the seasoning. Serve.

4. Enjoy!

I have added a few photos below so you can see each stage of the recipe and visualise how easy this is to make!

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What do I need?

You can (as with most of my recipes), make this as easy or complicated as you wish! I have created this recipe to eat as it is, scattered on top of whatever I am eating and to add to my lentil soup (I love adding toppers to my soup)!

If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe, including a link to the miso which I use. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

Serving

Now, what you do with the vegetables once you have cooked them, is up to you! You could put them in a lettuce wrap with some fresh tomato and cucumber, serve over rice noodles, dollop them over a baked potato with some creamy cheese or scatter them over a plate of nachos! You could also serve them as a starter, maybe with some crusty bread, or as a side dish or topping to these tasty sausages or these fantastic veggie burgers.

Storage

I would advise to make this the same day that you want to eat it. It does store in the fridge for several days (4-5) but if you freeze it it goes a bit mushy once defrosted (but still tastes good).

Sharing

I hope you decide that aubergine is something you should give a chance to and I’d love to know how you would serve these miso vegetables? I love seeing your adaptions and interpretations of my recipes and would love to see your photos of these! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x