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Mushroom Miso Cornucopia

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Submitted by somthinspicey

This dish has a mild, sweet taste with a hint of terragon.

YIELD

4 portions

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

2 473
CUPS ML ONIONS
finely diced
2 473
CUPS ML MUSHROOMS, BUTTON
whole, or medium mushrooms
2 3E+1
TABLESPOONS ML SESAME OIL
or oil of your choice
1 5
TEASPOON ML SALT
optional
½ 2.5
TEASPOON ML BLACK PEPPER
optional
1 5
TEASPOON ML TARRAGON LEAVES
2 473
CUPS ML SEITAN (WHEAT-MEAT)
flaked *
2 473
CUPS ML BRUSSELS SPROUTS
fresh, stems cut off & halved
3 7.1E+2
CUPS ML MISO PASTE
sauce

Directions

Sauté vegetables and Seitan in oil with spices at medium heat for about 5 minutes.

Add miso sauce and continue to cook until hot.

Serve as is, or over grain, pasta or toast for breakfast.

*NOTE: The word “flaked” refers to a style of cut in which the food medium is thinly sliced at a 45 degree angle.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 535 33% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8714mg 363%
Total Carbohydrate 23g 23%
Dietary Fiber 15g 62%
Sugars g
Protein 55g
Vitamin A 10% Vitamin C 50%
Calcium 16% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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