ah, happy meatless monday my friends! another day, another fabulous recipe for you. Veggies and Noodles with Miso Sauce isn’t just for meatless monday, it’s a perfectly healthy, easy-to-make and filling dish for every night of the week.
the light miso sauce really makes this dish special. recently, i ordered a huge bag of miso paste and i’m so excited to use it in recipes. homemade miso broth with ginger and lemon is one of my favorite cozy drinks!
also, this morning in florida, it was 63 degrees!! the moment i walked outside, i thought i was back in the midwest and it really felt like fall. in fact, i went back to change because i was a little too chilly in shorts and a tank top haha. i couldn’t wait to get back and make this cozy dish for the perfect weather outside!
if you don’t like the veggies i used, switch it up for sure! this recipe is SUPER versatile and i think just about any veggies will work. kale or spinach might be a really yum addition too!
ok, run to the kitchen to make Veggies and Noodles with Miso Sauce for the ultimate vegan dinner! can’t wait to hear your thoughts and i hope you have a wonderful rest of the day!
Veggies and Noodles with Miso SauceCourse: MainDifficulty: Easy
2 tbsp avocado oil
1 box noodles of choice
3/4 cup chopped red onions
1 tbsp garlic minced
1.5 cups sliced carrots
12 ounces broccoli florets (1 bag)
1 medium zucchini cut into small pieces
1 cup vegetable broth
- miso sauce
1 tsp miso paste
2 tsp liquid aminos
1/2 tbsp spicy brown mustard
1/4 tsp ground ginger
1/2 cup vegetable stock
- cook the noddles according to package directions. sauté the onions, garlic and vegetables in avocado oil for 3 minutes and stir often.
- then, add the 1 cup of vegetable broth.
- cook another 17 minutes or until most of the liquid is absorbed. stir periodically.
- whisk the miso sauce ingredients together in a bowl and then pour over the pasta and veggies.