This may sound a little random but it works – I promise you! The combination of the salty miso stir-fry with the crisp lettuce works so well and makes for a very easy but different weekday dinner for all the family – and leftovers can easily be reheated for a simple dinner another night, so make extra!

Miso black bean stir fry with Lettuce wraps
Gluten-free / Dairy-free / Vegan

Skill: easy
Time: 30 minutes

Ingredients – serves 4

  • 1 400g tin of black beans
  • 1 red onion
  • 1 bell pepper – any colour
  • 2 courgettes
  • 2 carrots
  • 8 chestnut mushrooms
  • ½ a cauliflower
  • 100g brown rice
  • 8-12 cos or little gem lettuce leaves – you may need more little gem leaves as they are smaller
  • ½ tbsp coconut oil

  • 1 tbsp brown miso paste
  • 1 tbsp tamari sauce
  • ½ – 1 tsp chilli flakes – depending on how spicy you like it!
  • 1-inch piece of ginger
  • 2 garlic cloves
  • ½ tbsp mirin rice vinegar
  • 1-2 tbsp boiling water


  1. Cook the rice as per the instructions on the packet.
  2. While the rice cooks, finely dice all the vegetable to evenly size chunks and drain and wash the black beans.
  3. Heat the oil in a large wok or pan and sauté all the vegetable (except the mushrooms) for 7-8 minutes then add the mushrooms for a further 3-4 minutes until all vegetables are soft then mix in the black beans.
  4. In a bowl mix together the dressing ingredients with water to make a sauce and add to the veg, mix well to coat, leave on a low heat.
  5. Grate the cauliflower on the finest option into “rice” – a food processor grater attachment is perfect for this if you have one but if not a hand grater works too – just takes a bit longer! Mix into the cooked rice to warm it through.
  6. Select the leaves from the lettuce – you want well-formed large outer leaves, wash and pat dry with a clean tea towel.
  7. To serve put a spoonful of rice into the leaf and top with the bean and vegetable mix.
  8. Eat!

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