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Mushroom Miso Cornucopia

 

This dish has a mild, sweet taste with a hint of terragon.
10

Yield

4

portions

Prep

20

min

Cook

15

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 cups onions
finely diced
2 cups mushrooms, button
whole, or medium mushrooms
2 tablespoons sesame oil
or oil of your choice
1 teaspoon salt
optional
½ teaspoon black pepper
optional
1 teaspoon tarragon leaves
2 cups seitan (wheat-meat)
flaked
*
2 cups brussels sprouts
fresh, stems cut off & halved
3 cups 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

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Nutrition Facts

Serving Size 412g (14.5 oz)
Amount per Serving
Calories 53533% of calories 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?

 

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