This is my miso vegan take on a mushroom stroganoff, made from a creamy sauce of oat milk and miso paste, the mushrooms stay unctuous and full of flavour and the aubergines adds a subtle sweetness to the dish. The peanut butter is a little indulgent perhaps but it thickened up the sauce nicely.
Miso peanut butter aubergine and mushroom stew recipe
I’ve become a little obsessed with adding our miso paste to oat milk recently as it results in the creamiest flavour – I didn’t miss the dairy at all.
Ingredients
Instructions
- In a large pan, simply warm up the olive oil to a medium heat and add the spring onions until they begin to soften.5 tbsp Olive oil, 2 spring onions
- Add the aubergines and patiently cook these, turning every couple of minutes so that all the sides are golden and cooked through.1 small aubergine
- Add in the mushrooms to the pan and continue cooking for another 5 minutes on low heat.300 grams mixed mushrooms (chestnut, oyster, button. shiitake etc)
- In a separate bowl, mix together the miso, sugar/syrup, peanut butter, oat milk and salt and pepper until smooth, then add to the pan. The sauce will thicken and bubble, but keep it moving. If it gets a bit too thick, simply add water a tablespoon at a time, until you get the right consistency.3 tbsp Peanut Butter, 1 tbsp Red miso paste, 1 tsp maple syrup or golden caster sugar., 100 ml Oat milk., 1 Pinch Salt and Pepper
- Serve immediately with fluffy rice or bulgar wheat.
Tried this recipe?Let us know how it was!
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