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Miso-sesame squash with cavolo nero - vegan
Introduce
Chef :
AlessandraMiso-sesame squash with cavolo nero - vegan
This is a happy dish! It’s like a hug in a bowl 🤗
It’s quite soupy so i serve with brown rice which soaks up the sauce beautifully. If you like ginger, it can be added to the squash too for roasting. #vegan #vegetarian
Ingredient
Food ration :
2 servings
2 tbsp
olive oil
2-3 tbsp
white miso paste
2 tbsp
tahini
1 tbsp
toasted sesame oil
1-2 inch
piece of ginger, peeled and grated
500 ml
vegan or veggie stock
Cooking instructions
* Step 1
Preheat oven to 180C. Toss the squash in 1 tbsp of the oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender.
* Step 2
In a bowl whisk the miso, tahini, sesame oil and salt. Add 1/4 cup warm water. Set to one side.
* Step 3
Heat the other 1 tbsp of oil in a large pan on a medium-low heat. Add garlic and ginger. Sauté for 2-3 mins.
* Step 4
Add the stock. Bring to the boil and then simmer for 5-10mins.
* Step 5
Add the cavolo nero to the stock and cook for 3–5 mins.
* Step 6
Add the roasted squash to the stock mix.
* Step 7
Take the vegetables/ stock pan off the heat and gently stir in the miso/ tahini sauce.
* Step 8
Serve with brown rice and top with spring onions and sesame seeds. Enjoy 😋
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