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
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
- Cook the rice as per the instructions on the packet.
- While the rice cooks, finely dice all the vegetable to evenly size chunks and drain and wash the black beans.
- 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.
- 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.
- 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.
- Select the leaves from the lettuce – you want well-formed large outer leaves, wash and pat dry with a clean tea towel.
- To serve put a spoonful of rice into the leaf and top with the bean and vegetable mix.