7 Minutes to Preparing Delicious Miso-sesame squash with cavolo nero – vegan

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Below are the ingridients that are needed to make a tasty Miso-sesame squash with cavolo nero – vegan:

1. Prepare 2 tbsp of olive oil.
2. Use 1/2 of onion squash, cut into small chunks.
3. Use 2-3 tbsp of white miso paste.
4. Prepare 2 tbsp of tahini.
5. Get 1 tbsp of toasted sesame oil.
6. Use 1-2 inch of piece of ginger, peeled and grated.
7. Provide 2 of garlic cloves, peeled and crushed.
8. Take 500 ml of vegan or veggie stock.
9. Get 150 of g- 200g cavolo nero, roughly shredded.
10. Use of Spring onions and sesame seeds to sprinkle on top.

Done with the ingridients? Here are the steps on serving Miso-sesame squash with cavolo nero – vegan:

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..
2. In a bowl whisk the miso, tahini, sesame oil and salt. Add 1/4 cup warm water. Set to one side..
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..
4. Add the stock. Bring to the boil and then simmer for 5-10mins..
5. Add the cavolo nero to the stock and cook for 3–5 mins..
6. Add the roasted squash to the stock mix..
7. Take the vegetables/ stock pan off the heat and gently stir in the miso/ tahini sauce..
8. Serve with brown rice and top with spring onions and sesame seeds. Enjoy 😋.

Flavor the broth with umami-rich seasonings: soy sauce, miso paste, vegetable broth concentrate paste, sesame oil, ginger and garlic. A spicy green cavolo nero soup recipe made with butternut squash and coconut in the Vitamix blender. Cavolo nero is something I was first introduced to in the River Cafe Cookbook. Mild-flavored spaghetti squash is a great swap for noodles, but here it's showcased on its own dressed with a healthy dressing spiked with salty miso. I ate it as a main course and I'm looking forward to eating the leftovers.

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