One Pot Vegetable Miso Stew
This recipe combines the sweetness of onions and tomatoes with the earthiness of eggplant and potatoes, all enhanced by the umami richness of miso and tomato paste. Get ready to fall in love with this comforting and satisfying meal!
Ingredients
- 1 Large large onion, thinly sliced
- 2-4 tomatoes, diced or rough chopped
- 2 eggplants
- 2 potatoes
- 2 tablespoon tomato paste
- 2 tablespoon miso
- 1 Cup Veg stock
- 1 Cup oatmilk or any plant milk
- seasonings
- herbs
Instructions
- Heat a large pot or deep skillet over medium heat and add a drizzle of oil.
- Add the sliced onions to the pot and sauté until they become translucent and slightly caramelized.
- Next, add the diced tomatoes, cubed eggplant, and diced potatoes to the pot. Stir well to combine with the onions.
- In a small bowl, mix together the tomato paste and miso paste until well combined. Add this mixture to the pot and stir it into the vegetables.
- Season with salt and pepper to taste, keeping in mind that miso paste can be salty, so adjust accordingly.
- Reduce the heat to low, cover the pot, and let the mixture simmer for about 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once cooked, remove from heat and garnish with fresh herbs if desired.
- Serve hot and enjoy the delightful flavors of this one-pot dish.