Skip to main content

Miso Broccoli and Lentils

This is the ultimate fast food. If your lentils are already cooked this dish takes about 25 minutes to get just right, but the flavors don't act like it. They are rich, surprisingly complex, super savory, and not the faintest hint of "health food" taste.  But guess what? It's totally health food.

Lentils have a shit ton of protein, enough in fact, to make it the third-highest protein producing legume or nut (the #1 spot goes to hemp, followed by the soybean in protein spot #2).

And she's not just good on the protein, one cup of lentils a day gives you over half of your recommended iron allowance, which is kind of a big deal.

You know what else is a big deal? Fighting cancer; apparently that's broccoli's favorite thing to do. It's basically a superhero veggie. His only job is to stop cancer from ever showing it's face. Whether or not that's true, or just hyperbole, doesn't matter. If it's not some crazy awesome anti-cancer body protestor, I'm ok with it because broccoli is delicious and versatile and great at every meal.

On the other hand, if broccoli wants to fly around in a little red cape fighting bad guys in my body, all the while still being delicious and versatile and great at every meal, that's what I call a win-win.





olive oil
1 head of broccoli, chopped up
2 tbsp miso
1 tsp tamari
1/4 c water
1/4 c nutritional yeast
splash of apple cider vinegar
2 c cooked lentils

1 lemons, juiced
1 onion, diced

  1. Mix together your miso, water, and tamari and set aside.
  2. In a big skillet get some oil hot and toss in your broccoli. Give the pot a swirl or two to coat the florets in oil and get them a-browning. After a few swirls, add the miso dressing to the party and put a lid on it. After awhile the broccoli is going to start to get tender, at the point add in the nutritional yeast and a splash of vinegar. When the broccoli is tender and all the liquid has been cooked out transfer to a plate and keep warm. 
  3. Using the same skillet, get some more oil hot and fry up your lentils and onions. After a few minutes, sprinkle in that lemon juice. 
  4. Serve your lentils and miso broccoli over a bed of greens and feast. 

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…