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.

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

Great served with fluffy rice or bulgar wheat.
  • 300g of mixed mushrooms (chestnut, oyster, button. shiitake etc) roughly chopped
  • 1 small aubergine, cut into chunky cubes
  • 2 spring onions
  • 3 tbsp Peanut Butter
  • 1 teaspoon of maple syrup or golden caster sugar.
  • 100ml Oat milk.
  • Pinch of Salt and Pepper
  • 5 tbsps Olive oil for cooking
Miso Tasty's Miso and peanut butter aubergine and mushroom stew recipe

Method

  1. In a large pan, simply warm up the olive oil to a medium heat and add the spring onions until they begin to soften.
  2. Add the aubergines and patiently cook these, turning every couple of minutes so that all the sides are golden and cooked through.
  3. Add in the mushrooms to the pan and continue cooking for another 5 minutes on low heat.
  4. 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.
  5. Serve immediately with fluffy rice or bulgar wheat.
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