Quick Ginger and Miso Stir-fry

Ingredients

• 1 tsp miso paste dissolved in 2 tbsp boiling water
• 1 tbsp tomato purée
• 2½ cm root ginger (approx 30g)
• 1 green pepper, chopped into matchsticks
• 1 red pepper, chopped into matchsticks
• ¼ white cabbage, cored and thinly sliced
• 1 carrot, peeled and cut into matchsticks
• 1 red chilli, finely chopped
• 6 spring onions, finely chopped
• 50g fresh or frozen green soya (edamame) beans
• 50g cashews, roughly chopped
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame oil
• 2.8 litres/5 pints vegetable stock
• 400g/14oz chopped onion
• 1.25kg/2.5lb chopped carrot
• 285g/10oz peanut butter
• 5+ tbsp lemon juice
• Salt and pepper, to taste
• ½ onion, chopped
• 1 tbsp sunflower oil
• 1 carrot, chopped
• 1 medium potato, chopped
• 1 stick celery, diced
• 50g broccoli, broken into small florets
• 50g red lentils
• 1 tsp miso
• ½ pint/300ml vegetable stock
• 200g tin chopped tomatoes
• ½ tsp thyme
• Salt and pepper
• 1½ dsp olive oil
• 200g/6oz mushrooms, finely sliced
• 1–2 tbsp good quality soya sauce, eg shoyu or tamari
• ½–1 level dsp miso (2 tsp), according to taste or yeast extract (such as Marmite) to taste
• 1 level dsp wholemeal flour

• Fresh or dried tarragon to taste

Instructions

© Vegan 100 Everyday Recipes by Love Food Editors, Parragon Books © The Vegan Society © The Vegetarian Society © The Vegetarian Recipe Club