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Miso Parsnip Potatoes served with Edamame

November 29, 2010

So, for my Meat Free Mondays, I am going to try cooking vegan meals. I figure if I am trying to encourage people to eat vegetarian once a week, that I should make an additional sacrifice to try eating vegan for Meat Free Mondays. The following vegan meal was made on a whim out of random ingredients in our dwindling fridge and pantry. I found a package of miso seasoning that I bought in the Asian foods section of my grocery store. Be sure to read the labels of your miso and seaweed that they have no fish sauce. These packets can have the very basic ingredients, no preservatives, and they are also are great flavor enhancers in a pinch.  Feel free to substitute parsnips for carrots, add in more seaweed, or any other whim you have!

Miso Parsnip Potatoes served with Edamame

  • 10 small red potatoes quartered
  • 1 tb olive oil
  • 2 cloves of garlic minced
  • 1 onion chopped
  • 1 package of dried miso soup/seasoning with seaweed (without bonito, which is fish flakes)
  • 3 cups of water
  • 1 parsnip quartered and sliced
  • 2 cups of whole edamame defrosted
  • 1 tb of kosher salt
  • 1 tsp oregano
  • 1/4 tsp pepper
  1. Place potatoes in a microwave safe. Microwave for 10 minutes
  2. Meanwhile, saute the onions, garlic, and parsnips in olive oil. Sprinkle a pepper on top.
  3. Mix the miso seasoning with the water.
  4. Throw the potatoes into the garlic-parsnip pan. Mix in the miso broth and let the potatoes and parsnips soften.
  5. Meanwhile, toss the salt, edamame and oregano together.
  6. Serve the miso parsnip potatoes in a bowl with the edamame on the side.

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