Mushroom Miso Cornucopia
This dish has a mild, sweet taste with a hint of terragon. 10
10
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.
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?
