20-Minute Miso Vegetable Stir Fry
Ingredients
Miso sauce
- 3 tbsp (45ml) almond butter
- 3 tbsp (45ml) tamari
- 2 tbsp (30ml) white miso (or yellow miso)
- 1 tsp (5ml) fresh ginger, grated
- 2/3 cups (150ml) water
Stir-fry
- 2 tsp (10ml) coconut oil
- 10 (200g) cremini mushrooms
- 1 (190g) zucchini
- 1 (300g) broccoli, small
- 1/2 heaping cup (130g) cooked chickpeas, unsalted
- cooked brown rice or quinoa, to serve
Preparation
Whisk together almond butter, tamari, miso, freshly grated ginger and water, then cover and set aside
Chop mushrooms, zucchini and broccoli florets into small bite-sized pieces
Heat coconut oil in a deep skillet
Add mushrooms and cook until slightly softened, about 5 minutes
Add zucchini and cook until softened, 5 to 10 minutes
Add broccoli florets and cook until bright green and al dente, about 5 minutes
Pour the miso sauce and chickpeas into the skillet and bring to a low simmer
Add splashes of water if needed to thin the sauce
Remove from heat and scoop the stir-fry into bowls
Serve with brown rice or quinoa
