Don’t worry, veggies — we haven’t forgotten about you! This exquisite mushroom dish will make you the envy of even the most avid meat-eaters. It’s loaded with green vegetables for the iron you need and packed with flavour so it goes down a treat.
It’s nice and filling, too, so you’ll feel satisfied even if you have a big appetite.
Image courtesy of Sobremesa.
For the mushroom glaze:
- 3 8-oz containers of button mushrooms
- 1 tbsp high heat oil
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp grated ginger
Soba noodles and vegetables:
- 1 package of buckwheat soba noodles
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ shallot, diced
- 2 bunches tender stem broccoli, ends cut off and if the stems are thick cut them in half lengthwise
- 5 stalks kale, cut into shreds
For the sauce:
- ¼ cup tamari (gluten-free soy sauce) or soy sauce
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 tsp grated ginger
- sesame seeds
- green onions, chopped
- hot peppers, chopped
1. Preheat oven to 220 degrees C and line a baking sheet with greaseproof paper. Pop the stems off the mushrooms then cut each mushroom in half and place them in a large bowl.
2. Whisk together the ingredients for the mushroom glaze. Pour the sauce over the mushrooms in a bowl and mix until all the mushrooms are evenly coated.
3. Pour the mushrooms onto the paper-lined baking sheet and place them in the preheated oven for 15 minutes. Remove them from the oven and toss the mushrooms so they cook evenly. Roast for another 15 minutes.
4. Meanwhile, cook the soba noodles to package directions and heat a large skillet with 1 tbsp olive oil over medium heat. Add minced garlic and diced shallot and cook for another minute. Add the broccoli, kale, and salt and pepper to taste. Cook until just tender, about 5 minutes.
5. While the vegetables and noodles are cooking, whisk together the soba noodle sauce ingredients in a bowl.
6. Add the cooked noodles to the pan of broccolini and kale, then the sauce, and stir until all the vegetables and noodles are evenly coated.
7. Place a portion of noodles and vegetables into bowls and top them with the roasted mushroom. Garnish with sesame seeds, hot peppers, and green onions.
You can check out the original recipe at Sobremesa.
For more delicious meal ideas, check out the rest of our recipes here.