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Posted by on Nov 17, 2014 in Recipes |

Miso Mustard Vegetables

Miso Mustard Vegetables

Here’s another simply amazing recipe from our vault. These Miso-Mustard Glazed veggies would be right at home on a thanksgiving spread and they would for a casual meal.
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Miso Mustard Vegetables
Here’s another simply amazing recipe from our vault. These Miso-Mustard Glazed veggies would be right at home on a thanksgiving spread and they would for a casual meal.
Course Sides
Servings
Ingredients
  • 1/4 cup Life Foods Yellow
  • 1/4 cup chickpea miso
  • 2 Tbsp olive oil or vegan butter
  • 3 Tbsp filtered water
  • 2 cups chopped fresh broccoli
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced bok choi stem leaves reserved
  • 1 cup thinly sliced red peppers
Course Sides
Servings
Ingredients
  • 1/4 cup Life Foods Yellow
  • 1/4 cup chickpea miso
  • 2 Tbsp olive oil or vegan butter
  • 3 Tbsp filtered water
  • 2 cups chopped fresh broccoli
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced bok choi stem leaves reserved
  • 1 cup thinly sliced red peppers
Instructions
  1. In a small bowl whisk together Yellow, miso, 1 tbsp oil/butter. Stir until totally smooth, adding water a few tablespoons of water at a time to make a smooth but thick sauce.
  2. In a large skillet, warm remaining tbsp oil/butter over medium-high heat. Add broccoli and cook for five minutes. Add carrots, bok choi and red peppers and saute until vegetables are crisp-tender.
  3. Drizzle a few tablespoons of miso mixture on top of vegetables and toss to coat. Remove from heat and let stand a few minutes before eating. Drizzle with more sauce as needed.
  4. Turn out onto plate and serve while warm alongside rice, grains or in a wrap. Store extra sauce for up to a week in the refrigerator. Sauce is also excellent as a veggie dip or as a sandwich spread.
Recipe Notes

Choose bright, fresh veggies in a variety of colors to ensure the most beautiful dish. You can certainly use any mustard here, but our uniquely delicious Yellow, made with fermented turmeric, carrots and taro, has a bright yellow bite that is hard to match. For miso, we prefer the chickpea miso so as to avoid soy. If you don’t have chickpea miso, feel free to use your favorite brand or variety of organic white or yellow miso.

miso mustard vegetables A rainbow of delicious flavors.