Sage and Miso Noodles with Mushrooms and Spinach

sage miso noodles with mushrooms and spinach

Mains

Sharing one of the Signature Dishes from the last Vegan Foundation Cooking Course

Another three day vegan foundation cooking course started today. Stoked to be with another group of people who are eager to learn how to cook nutritious and delicious food. Can’t wait to share the photos of what they create.

The last course was only two weeks ago and there were some wonderful signature dishes created. One of which I will share with you today. I love the simplicity of this recipe. I love that this recipe makes use of miso which contains B vitamins, which are essential for energy production, brain function and cell metabolism. Miso also is a good source of folate (B9), which is necessary for red and white blood cell production in the bone marrow, converts carbs into energy and produces DNA and RNA. Vitamin A for eye health, vitamin k for bone health and blood clotting and vitamin E which is a great source of antioxidants. Sage is a great source of calcium

Bryce and Sudasi made a version of this dish and served it with the Tempeh Fingers with Hemp Seeds and Tartare

Sage and Miso Noodles with Mushrooms and Spinach

Ingredients

4 king mushrooms

1 tbsp sunflower or olive oil

3 big handfuls spinach

20 sage leaves

2 tbsp olive oil (optional – can use water instead)

2 tbsp miso

2 cloves garlic

1 onion diced

½ cup vegan sprinkle

250 g Pad Thai Noodles

Juice ½ lemon

Salt and pepper to taste

Method

1. Cut the stem of the king mushrooms into 2 cm rounds and make horizontal lines going one way in the mushroom round and then the other way (like a noughts and crosses grid). Do that on both sides.

2. Place the sunflower oil in a frying pan and cook the mushrooms on both sides. Remove from frying pan and place in an oven to keep warm on 80°C.

3. Sautée the spinach in the pan and also keep warm in the oven.

4. Cook the noodles to packet instructions. While they are cooking place the olive oil, sage and onion in a wok and cook until onion is almost soft. Add the garlic and stir for a few minutes then stir in the miso, lemon juice and the sprinkle. You can add a few spoons of water if the miso starts to stick.

5. When the noodles are cooked stir them into the miso mixture in the wok until all coated. Add the spinach and mushrooms.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

All aboard the Vegan Cooking School Train

Courses this side of winter are booking fast so be sure to hop on the cooking school train before you miss out. Only one spot left in the March 25th to 27th. There are 2 more spots left in the full training. For those who have already done the foundation cooking course we have spaces available in module 3 (Ayurveda) Module 4 (Macrobiotic, wholefood and Italian wholefoods) Module 5 (fermentation). Read More about the Vegan Chef Training.

Online Cooking Course

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'Thank you for this very important nudge to get organized! I spent a lot of time today organizing my spices, flours, and other pantry staples. Feels good to have that done!'

'Sri Lankan curry came out awesome! I used oyster mushrooms instead of jackfruit. Loved it!'

'Each dish is just as good, or better than the last one! Tonight, I made the Mexican Cups. Yum! And super satisfying. I had a few homemade corn tortillas on hand, so we mixed it up a bit.'

'Woah! The “not salmon patties” are sooooo good! So glad I took the time to learn and make these. '

'Tonight I have made the fried rice with the left over rice saved. Omg. So good. I did cheat with the veg by using a ready prepared fresh stir fry mix. I added peas and mushrooms separately. This is definitely going to be a regular meal for me.'

'Tonight I made the Sri Lankan curry with Jack Fruit and turmeric rice. Super yummy and have plenty for next week. I’m looking forward to the next class.'

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Would you like to add more vegan cooking into your life but you are worried you might not get the right nutrition? I am offering one on one face to face or online cooking sessions with your choice of what we cook. $150 face to face or $120 online. Email me at info@veets.com.au to book your session.

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