This epic vegan feast is an umami bomb thanks to the mushrooms, tamari and the miso! What many people don’t realize is that miso and tamari are actually fermented! In Japanese fermentation processes, a mold based culture known as Koji is used to ferment all kinds of things including rice and soybeans. Koji is partially or fully cooked rice or barley grains that are injected with a fungus and then fermented. To make miso, this koji is then added to soybean paste, allowing it to ferment, and giving it that incredibly rich umami flavor profile that we all know so well. Tip: For the best quality miso, go for one that is refrigerated. This means the live cultures (the stuff that’s good for the gut) are still in there!
Prep Time: 10 minutes
Cook Time: 50 minutes
Dietary: GF, DF, SF, Vegan
8 small sweet potatoes
1 tablespoon coconut oil
2 tablespoons tamari
1 bunch broccolini, sliced in half lengthways
2 tbsp coconut cream
2 tablespoon miso
2 tablespoons sesame seeds
½ cup coriander, fresh, leaves picked
1. Preheat the oven to 200℃. Using a knife, carefully puncture each potato about 4–6 holes in each. Place on a baking tray and place in the oven for approximately 50–60 minutes until soft. This time will vary depending on the size of your potatoes.
2. To prepare the mushrooms, heat coconut oil in a medium pan over a medium heat. Add the mushrooms and cook until golden, about 5–6 minutes.
3. Add in the broccolini and tamari and toss to coat. Add in the coconut milk and miso and leave to cook for 5–10 minutes.
4. To serve, carefully slice open the sweet potatoes and fill with the miso mushroom mixture. Scatter with sesame seeds and fresh coriander to serve.