Recipe courtesy of Psychologies Magazine (May 2018) and taken from Planted: Stunning seasonal vegan dishes by Chantelle Nicholson.
Swede spaghetti, instead of pasta, adds a sweet, slight crunchiness to this dish.
Serves : 4
4 slices brioche
2 tblsp white miso paste
4 tblsp extra virgin olive oil
100ml light vegetable stock
Sea salt and freshly ground black pepper
1 large swede, peeled and spiralised
1/2 bunch of flat-leaf parsley, leaves finely chopped
50g non-dairy Parmesan-style ‘cheese’
Step One : Preheat the oven to 150oC / 300oF / Gas mark 2. Tear the brioche into small pieces and spread out on a roasting tray. Bake for around 20 minutes until golden.
Step Two : Put the miso paste and oil into a large saucepan over a medium heat. When heated, whisk together and add the vegetable stock. Season well with black pepper.
Step Three : Bring a large pan of salted water to the boil. Plunge the swede into it and cook for 2-3 minutes until just al dente. Strain the swede, then add to the saucepan containing the miso emulsion. Stir well, then add the parsley.
Step Four : Share between 4 bowls, grate the ‘cheese’ on the top of each and crumble the brioche over, to serve.