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    Miso veggie skewers

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    Miso veggie skewers

    • Vegan
    • Christmas
    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes

    Makes: about 20


    100ml white wine vinegar, plus 1 tbsp
    1 tbsp caster sugar
    ½ cucumber
    2 tbsp Miso Tasty Organic Red Miso
    1 tbsp dark muscovado sugar
    1 tbsp maple syrup
    1 tbsp soy sauce
    2 tbsp vegetable oil
    1 large aubergine (300g), chopped into 2cm dice
    200g baby chestnut mushrooms, halved if large
    ½ tbsp sesame seeds, toasted




    1 Put the vinegar, caster sugar and 1 tbsp water in a pan over a low heat to dissolve the sugar. Remove from the heat and add 1 tbsp water to cool it slightly. Peel the cucumber into ribbons using a vegetable peeler, then put in a bowl with the vinegar mixture and set aside.

    2 Preheat the grill to high. In a bowl, mix the miso, muscovado sugar, maple syrup, soy sauce and oil. Stir in the aubergine and mushrooms, then put on a baking tray and grill for 10-15 minutes until caramelised and slightly charred; allow to cool slightly. Carefully thread the vegetables onto cocktail skewers (about 2 pieces of each veg), weaving a cucumber ribbon in between the pieces. Serve with the toasted sesame seeds sprinkled over.


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