Last week, I shared with you my recipe for Curry Miso sauce and I promised to follow it up with one of our favorite recipes for pouring it on! Well here it is – baked potato, green beans and shiitake mushrooms!
Packed full of fresh and tasty veggies, this is an easy and nutritious recipe that’s super tasty thanks to the addition of the curry miso sauce. It makes a great midweek meal!
The smooth and creamy potato, the crunchy green beans and the meaty savory flavor of the mushrooms makes this combination of veggies a dream.
If you’ve been vegan or veggie for a while now, you’ll know that mushrooms make a great substitution for meat (if you miss it, that is). But not only do they have a meaty texture and rich, earthy flavor, they are also a powerhouse of nutritional goodness.
If you don’t happen to have shiitake mushrooms to hand, you can absolutely sub in another type of mushroom for this recipe. However, you should really try to get your hands on some, and here’s why…
Food as medicine: Shiitake mushrooms
Shiitake mushrooms are purported to provide a number of health benefits when you consume them; this includes having compounds that may help fight cancer, boost your immunity and support the health of your heart.
In addition to providing a wealth of nutrients, they’re also high in fiber and B vitamins, as well as many of the same amino acids as meat.
If you don’t have fresh shiitake mushrooms where you are, you can also find them dried. All you have to do is rehydrate them in stock or hot water and then cook them as needed.
Looking for more weeknight meal inspiration? Give these a try!
Red Lentil Stew with Portobello Mushrooms, Roasted Butternut, and Lemony Spinach
Stir-Fried Baby Bok Choy, Tofu, Shiitake Mushrooms, & Carrots
Chana Dal with Roasted Tomatoes, Zucchini, Spinach, and Toasted Almonds
Vegan Lentil Bolognese for Pasta or Polenta
Remember, if you make this recipe come back and leave me a comment to let me know what you thought of it or how you adapted it to use the veggies you had in your kitchen.
You can also tag us @One_Bite_Vegan on Instagram. We love to see what you’ve been up to in the kitchen!
Baked Potato, Green Beans, and Shiitake Mushrooms with Curry Miso Sauce
Ingredients
- 6 russet potatoes washed and scrubbed
- 6 shiitake mushroom caps sliced thin
- 24 ounces fresh green beans washed and stems cut off
- 2 tbsp olive oil
- salt and pepper to taste
- 1 recipe miso curry sauce
Instructions
- Preheat the oven to 350°F
- Using a fork, pierce the potatoes a few times to prevent it from bursting in the oven. Place the potatoes in the oven directly on the rack and cook for 1 hour or until done.
- Fill a pot with salted water and bring to a boil. Add the green beans and cook for 1 minute. Drain and place in an ice water bath. Drain and place on a kitchen towel to dry.
- In a skillet, heat the olive oil over medium-high heat. Add the shiitake mushrooms and sauce until lightly browned. Add the green beans, salt, and pepper and sauce for 2 minutes.
- Split the potatoes open, add the sautéed vegetables and drizzle the curry miso sauce all over. Serve immediately.
Add the shiitake mushrooms and sauce until lightly browned. Add the green beans, salt, and pepper and sauce for 2 minutes.
Did you mean “Add the shiitake mushrooms and SAUTÉ until lightly browned. Add the green beans, salt, and pepper and SAUTÉ for 2 minutes”
Can you specify which curry powder in your curry Miso recipe? Depending on the curry powder used the taste of the Miso sauce can be very different!