Shiitake Mushroom Bowls with Creamy Miso Sauce
These vegan shiitake mushroom bowls are a cozy, umami-packed meal made with sautéed mushrooms, tender greens, and chickpeas simmered in a creamy miso sauce. Serve them over farro or your favorite grain for a nourishing plant-based lunch or dinner.
Servings 2 people
Ingredients
Bowls:
- 2 tablespoons grapeseed oil or oil of choice
- ½ cup sliced red onion
- 4 cloves garlic, chopped
- 5 ounces sliced shiitake mushrooms (2 cups)
- 1 pound kale, chopped, or greens of choice (6 cups)
- 1 cup cooked chickpeas (drain and rinse if canned)
- 3 cups oat milk or plain, unsweetened non-dairy milk alternative of choice
- ½ teaspoon crushed red pepper (omit or reduce for a milder flavor)
- 2 tablespoons miso paste
Optional for serving:
- Cooked farro or grain of choice
- Fresh basil leaves
- Sesame seeds (black and white)
Instructions
- Add grapeseed oil to a large, preheated skillet over medium-high heat. Stir in sliced onion and cook 5 minutes, or until translucent. Stir in garlic, shiitake mushrooms and kale, and cook 5 minutes, or until the mushrooms turn brown and the kale is wilted.
- Stir in chickpeas, oat milk, and crushed red pepper. Reduce heat to low and cook, stirring occasionally, 15 minutes, or until sauce is reduced.
- Turn off heat. Ladle ¼ cup of sauce liquid into a bowl. Whisk with miso paste and pour the mixture back into the skillet and stir.
- Serve with cooked farro (or grain of choice), fresh basil, and sesame seeds if desired.
Notes
- Storage: Store leftover leftovers in an airtight container in the fridge for up to 4 days. Keep any cooked grains (like farro or rice) separate for best texture. This dish is not freezer-friendly.
- Reheating: Reheat in a skillet over medium heat with a splash of water or oat milk to loosen the sauce.