20-minute miso veggie stir-fry anyone? This recipe is what I describe as healthy asian comfort food. It takes less than 20 minutes to whip together, and only 10 ingredients. Made by frying mushroom, zucchini and broccoli in an miso sauce. It’s a simple recipe that packs BIG umami flavour. All-in-all it’s a healthy and hearty asian inspired dish.
20-Minute Miso Veggie Stir-Fry
This 20-minute miso veggie stir-fry is a quick and easy recipe. I like to make it mid-week when I’m short on time, and I want a a meal that’s quick, healthy and comforting. I can whip it together in a flash for Hubby and me in less than 20 minutes, and it’s so satisfying.
The recipe begins by sautéing mushroom in a saucepan, then adding the zucchini and finally the broccoli for the last few minutes. Pour over the miso sauce and add chickpeas for a bit of protein.
To serve, I like to partner this dish with brown rice or quinoa. All in all you’re looking at a delicious asian inspired miso stir-fry that will have you swooning.
For the miso sauce:
Just like the veg, the ingredients for this miso sauce is minimal. The base of this sauce is made by combining white miso with almond butter and tamari. I’ve then added in some freshly shaved ginger and water to thin. It’s a wicked delicious miso sauce recipe that’s packed with flavour and umami.
I love the almond butter in this recipe to give it a creamy flavour. And the tamari adds boldness and saltiness to the mixture. But, it’s the miso that’s the star ingredient in this sauce. Adding deep flavour and umami that pairs so well with the veg stir-fry.
Check out my latest video:
I feel like I finally understand how to use miso in recipes, and what flavours to pair it with. And this 20-minute miso stir-fry recipe sure proves it. Before I would add only the littlest amount of miso to my dishes – so fearful that it would overpower. I have come to realize that you can use much more than you’d think.
The ingredient ratios in this miso sauce are almost equal. Using 2 tbsp white miso with 3 tbsp almond butter, and 3 tbsp tamari. Needless to say I’ve upped my miso quite a bit to make a delicious miso sauce that can be used for many recipes.
Miso is also a great ingredient to add to your diet health wise (especially for those with IBS like me) as it’s a fermented food. It’s really great for the gut for healthy digestion.
A few notes about this Miso Veggie Stir-Fry:
This Miso Veggie Stir-Fry can be made in less than 20 minutes with just 10 ingredients, making it perfect for a fast and easy mid-week meal. It’s a simple recipe that packs big flavour. I like to serve this veg stir-fry with brown rice or quinoa.
It also reheats well for next-day lunches. And you can freeze this recipe in air-tight containers if you want to enjoy at a later date. Let the stir-fry thaw, toss in a saucepan and warm to desired temperature. Or, if you have a microwave then zap it for a few minutes until desired temperature.
You can use this miso sauce for other recipes too. Such as my vegetable tempeh spring rolls. Or, feel free to switch up the veg with your favourites. Asparagus is a great addition to this stir-fry, or try using carrot, roasted sweet potato or roasted eggplant. I’ve also exchanged edamame for the chickpeas.
Other similar recipes you might like:
If you’re digging this 20-minute miso veggie stir-fry recipe you might also like to try out these asian inspired dishes.
- Vegetable Tempeh Spring Rolls
- Easy Vegan Pho with Creamy Miso Broth
- Peanut Satay Noodles
- Garlicky Roasted Eggplant with Citrus Tahini Dressing
Shop my kitchen:
I’m always asked what items I’m using to cook in the kitchen. So for this recipe I’ve included some below.
So there we have it. A delicious 20-minute miso veggie stir-fry that’s healthy, vegan and easy. With only 10 ingredients to make, these simple ingredients make for BIG flavour asian inspired dish. I’ve no doubt you’ll have this recipe on repeat.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
20-Minute Miso Veggie Stir-Fry
- 3 tbsp almond butter
- 3 tbsp tamari
- 2 tbsp white shiro miso
- 1 tsp fresh ginger , grated
- 2/3 cups water
- 2 tsp coconut oil
- 10 cremini mushrooms
- 1 zucchini
- 1 broccoli , small
- 1/2 heaping cup cooked chickpeas , unsalted
- cooked brown rice or quinoa, to serve
- Whisk together almond butter, tamari, miso, freshly grated ginger and water. Cover and leave to the side.
- Chop mushrooms, zucchini and broccoli florets into small bite sized pieces. In a deep skillet add coconut oil. Add mushrooms first, cooking until slightly softened (approx. 5 minutes) then add zucchini and cook until softened (5-10 minutes). Finally add broccoli florets and cook until bright green and al-dente (approx. 5 minutes).
- Pour miso sauce into skillet along with chickpeas and bring to a low simmer. Optional to add splashes more water to thin the sauce. Remove from heat and scoop stir-fry into bowls. Serve with brown rice or quinoa.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE