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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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As a vegetarian, I'm always looking for interesting ways to combine vegetables. The flavorful gravy in this dish comes from the mushroom-soy sauce-miso combination. Eat alone or as a side dish. Enjoy! Ingredients:
1 tablespoon butter |
1 small onion, diced |
1 large portobello mushroom, cut into chunks |
1 tablespoon soy sauce |
1/2 cup hot water |
1/3 cube low-sodium vegetable bouillon |
1 large potato, cut into cubes |
1 kohlrabi bulb, cut into cubes |
1 carrot, thinly sliced |
1 bay leaf |
1/2 teaspoon parsley flakes |
1/3 teaspoon seasoned salt (such as herbamare®) |
ground black pepper to taste |
2 tablespoons miso paste |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.
3. Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.
4. Divide miso into 4 portions; place atop vegetable mixture.
5. Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.
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