Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    New Recipes

    Miso Mushroom Bean Bowl

    Beans
    Blender
    Cashews
    Vegan
    ​

    4 servings

    portioner

    20 minutes

    aktiv tid

    40 minutes

    total tid
    Begynd at lave mad

    Ingredienser

    800g Fresh Shiitake Mushrooms

    1 Medium/Large White Onion

    8 Garlic Cloves

    3 x 400g Cans Cooked Butter Beans

    Reserved Bean Liquid

    1 Tbsp Soy Sauce (Or Tamari)

    400g Firm Smoked Tofu

    1 ½ Tbsp Sweet White Miso Paste

    100g Soaked Cashews Nuts or Sunflower Seeds

    1 Lemon

    3 Tbsp Nutritional Yeast

    Salt

    Black Pepper

    Splash of Water

    Kale (Cavolo Nero), Blanched and Blended With Oil, Salt, Lemon and Pepper

    15g Fresh Chives

    1 Lemon

    Olive Oil

    Black Sesame Seeds

    Crusty Sourdough Bread

    Vejledning

    Soak the cashews in boiling water for 15 mins until plump and soft. Meanwhile, roughly tear up the mushrooms with your hands and dice the onion.

    Fry the mushrooms in a stainless steel frying pan for 7-8 mins with a little olive oil and salt, until they begin to crisp up and turn a nice shade of brown. Remove and set aside.

    Pour all the cashew cream ingredients into a blender and blitz until you have a thick, silky and pourable paste. Season to taste.

    In the same frying pan (no need to clean), fry the diced onion in plenty of olive oil with a pinch of salt for 6 mins. Add the garlic and fry for 2 mins. Grate the tofu directly into the pan and fry for 5 mins.

    Tip in the butter beans and their juices. Bring to a simmer, stirring frequently for 10-15 mins. Add half the crispy fried mushrooms, 4 tbsp cashew cream and the soy sauce or tamari. Stir well and season to taste.

    Meanwhile, blanch the kale (cavolo nero) in boiling water and transfer it to a bowl. Add olive oil, a squeeze of lemon, salt and pepper to make a lemony cavolo nero oil.

    Decorate with the rest of the cream, mushrooms, chives, the lemony cavolo nero oil, sesame seeds and plenty more extra virgin olive oil. Serve with crusty sourdough.

    Ernæring

    Portionsstørrelse

    4

    Kalorier

    -

    Fedt i alt

    -

    Mættet fedt

    -

    Uumættet fedt

    -

    Transfedt

    -

    Kolesterol

    -

    Natrium

    -

    Kulhydrater i alt

    -

    Kostfiber

    -

    Sukker i alt

    -

    Protein

    -

    4 servings

    portioner

    20 minutes

    aktiv tid

    40 minutes

    total tid
    Begynd at lave mad

    Klar til at begynde at lave mad?

    Saml, tilpas og del opskrifter med Umami. Til iOS og Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Vilkår • Privatliv • FAQ

    • Make primary photo
    • Delete photo

    Ingredienser

    800g Fresh Shiitake Mushrooms

    1 Medium/Large White Onion

    8 Garlic Cloves

    3 x 400g Cans Cooked Butter Beans

    Reserved Bean Liquid

    1 Tbsp Soy Sauce (Or Tamari)

    400g Firm Smoked Tofu

    1 ½ Tbsp Sweet White Miso Paste

    100g Soaked Cashews Nuts or Sunflower Seeds

    1 Lemon

    3 Tbsp Nutritional Yeast

    Salt

    Black Pepper

    Splash of Water

    Kale (Cavolo Nero), Blanched and Blended With Oil, Salt, Lemon and Pepper

    15g Fresh Chives

    1 Lemon

    Olive Oil

    Black Sesame Seeds

    Crusty Sourdough Bread

    Vejledning

    1

    Soak the cashews in boiling water for 15 mins until plump and soft. Meanwhile, roughly tear up the mushrooms with your hands and dice the onion.

    2

    Fry the mushrooms in a stainless steel frying pan for 7-8 mins with a little olive oil and salt, until they begin to crisp up and turn a nice shade of brown. Remove and set aside.

    3

    Pour all the cashew cream ingredients into a blender and blitz until you have a thick, silky and pourable paste. Season to taste.

    4

    In the same frying pan (no need to clean), fry the diced onion in plenty of olive oil with a pinch of salt for 6 mins. Add the garlic and fry for 2 mins. Grate the tofu directly into the pan and fry for 5 mins.

    5

    Tip in the butter beans and their juices. Bring to a simmer, stirring frequently for 10-15 mins. Add half the crispy fried mushrooms, 4 tbsp cashew cream and the soy sauce or tamari. Stir well and season to taste.

    6

    Meanwhile, blanch the kale (cavolo nero) in boiling water and transfer it to a bowl. Add olive oil, a squeeze of lemon, salt and pepper to make a lemony cavolo nero oil.

    7

    Decorate with the rest of the cream, mushrooms, chives, the lemony cavolo nero oil, sesame seeds and plenty more extra virgin olive oil. Serve with crusty sourdough.