Yesterday, as I was cooking this recipe, Boston received its first real blanket of snow! I couldn’t think of a more winter-appropriate dish than this saute. It combines onions (rich in antioxidants and sulfur), carrots (high in beta-carotene and known to tonify the kidneys, improve liver function, and reduce inflammation), shiitake mushrooms (high in selenium, iron, and vitamins B, C, and D), and Brussels sprouts (great sources of vitamins C and K). A pretty nourishing winter meal, right? The cooking method–a simple saute in tamari and rice wine–heightens the flavors and contributes a drool-worthy caramelization to the vegetables. If you’re not a big fan of Brussels sprouts or shiitakes, feel free to substitute any root veggies that you like. Enjoy with some grains and vegan protein, and you have yourself a grounding, macrobiotic meal!
The Best Root Veggie Saute
Serves 2
1/2 yellow onion, chopped
1 tablespoon olive oil
1/2 pound brussels sprouts, halved
4 fresh shiitake mushrooms, sliced thinly
1 medium carrot, cut into matchsticks
2 tablespoons tamari
1 tablespoon mirin
Sesame seeds or gomasio
Toasted sesame oil
1. Heat olive oil in a skillet (preferably cast iron) over medium-high heat and add onion. Saute for 3 minutes or until onion becomes soft.
2. Add brussels sprouts, shiitake mushrooms, and carrots and 1 tablespoon tamari and continue sauteing for 2-3 minutes. When mixture begins to stick, add another tablespoon of tamari. Saute for another 4-5 minutes, or until the vegetables start to look caramelized. Add mirin and cook for another 2-3 minutes.
3. Take the skillet off heat, drizzle with toasted sesame oil and sesame seeds, and serve.
Also by Molly: Creamy Cauliflower Millet Mash
Chocolate Peppermint Avocado Pudding
More comforting vegan recipes: Pumpkin Cauliflower Mac n’ Cheese
Photos by: Molly Lansdowne
