20-Minute Miso Veggie Stir-Fry
Miso Veggie Stir-Fry is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I’m sure this will be one of your mid-week go-to recipes.
Servings Prep Time
4people 5minutes
Cook Time Total Time
15minutes 20minutes
Servings Prep Time
4people 5minutes
Cook Time Total Time
15minutes 20minutes
Ingredients
Miso sauce:
  • 3tbsp (45ml) almond butter
  • 3tbsp (45ml) tamari
  • 2tbsp (30ml) white miso(or yellow miso)
  • 1tsp (5ml) fresh ginger, grated
  • 2/3cups (150ml) water
Stir-fry:
  • 2tsp (10ml) coconut oil
  • 10(200g) cremini mushrooms
  • 1(190g) zucchini
  • 1(300g) broccoli, small
  • 1/2heaping cup (130g) cooked chickpeas, unsalted
  • cooked brown rice or quinoa, to serve
Instructions
  1. Whisk together almond butter, tamari, miso, freshly grated ginger and water. Cover and leave to the side.
  2. 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).
  3. 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.
Recipe Notes

Enjoy stir-fry with cooked brown rice, or quinoa.

Nutrition information is a rough estimate for stir-fry only.