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Below are the ingridients that are needed to make a tasty Miso-sesame squash with cavolo nero – vegan:
- Prepare 2 tbsp of olive oil.
- Use 1/2 of onion squash, cut into small chunks.
- Use 2-3 tbsp of white miso paste.
- Prepare 2 tbsp of tahini.
- Get 1 tbsp of toasted sesame oil.
- Use 1-2 inch of piece of ginger, peeled and grated.
- Provide 2 of garlic cloves, peeled and crushed.
- Take 500 ml of vegan or veggie stock.
- Get 150 of g- 200g cavolo nero, roughly shredded.
- 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:
- 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..
- In a bowl whisk the miso, tahini, sesame oil and salt. Add 1/4 cup warm water. Set to one side..
- 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..
- Add the stock. Bring to the boil and then simmer for 5-10mins..
- Add the cavolo nero to the stock and cook for 3–5 mins..
- Add the roasted squash to the stock mix..
- Take the vegetables/ stock pan off the heat and gently stir in the miso/ tahini sauce..
- 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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