Last week both Alex and I had a couple of days off work (yay!). And while doing a bit of gardening and spidery conservatory clearing (I am eternally grateful to Alex for his help with this!), we discovered the joy of miso mushrooms on toast for breakfast.
It was back to the office yesterday (boo!), So for lunches I made this lovely bake with the flavours we’d so enjoyed.
It’s hearty and healthy and full of good things, and tastes delicious too.
You could definitely vary the vegetables, I just used what I had in the fridge. But there must be mushrooms!
makes 4 servings
375g mushrooms, sliced
1 small courgette, diced
1 celery stick, diced
stalk from a head of broccoli, sliced
2 tbsp oil
150 g quinoa, washed and dry toasted
50 g red lentils, washed
1 400 g tin of kidney beans (240 g drained weight)
2 tbsp tomato paste
1 tbsp brown rice miso
1 tsp dried oregano
500 ml hot water
Preheat the oven to 180 degrees c.
Put the courgette, celery and broccoli stalk in a large roasting dish with the oil and cook in the oven for 10 minutes.
Add the mushrooms, stir and cook for a further 5 minutes.
Next add the tomato paste, brown rice miso and oregano to a corner of the roasting dish and mix with a little of the hot water to loosen. Add the quinoa, red lentils, kidney beans and the rest of the water and mix together well.
Cover with foil and pop it in the oven for 20 minutes. Remove the foil and cook for a further 15 minutes.
By this point the liquid should have been absorbed and the lentils and quinoa cooked through.