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Miso mushroom and quinoa bake

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!

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Miso mushroom and quinoa bake

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.


By E.

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Mushroom and hazelnut burgers

I found myself in the mood for a quick and tasty burger, this really hits the mark, there is depth of flavour from the yeast extract and white miso, good crunch from the hazelnuts and they are really filling from the oats.. And they only take 5 minutes to assemble.

ready to serve

I’ve used more water than is strictly necessary, that’s because I wanted a thin burger and didn’t want it drying out, if you want to make thicker burgers then reduce the amount of water to 120ml.
Makes 5.

50g hazelnuts

150g mushrooms

50g soy flour

50g oats

150ml hot water

2tbsp sweet white miso

1tbsp gluten free yeast extract (I’m using the Meridian one)

1 tsp dried oregano

Half tsp dried basil

Salt to taste

Blitz the hazelnuts and mushrooms, I used the food processor attachment on my hand blender.

Mix with the flour and oats
 

 Mix together all the other ingredients so the miso and yeast extract dissolve then add the solution to the dry mix and stir together well.

Leave for 10 minutes to let the oats absorb the liquid.

Divide into 5 large flat-ish patties and cook in a hot, oiled, pan until firmed up and nicely browned, it should take about 8 minutes a side.

By A