This vegan winter potato salad recipe contains mushrooms, chestnuts, pickled onions and watercress, with a punchy miso marinade adding plenty of umami depth. The perfect dish for a light lunch that's full of fresh flavours in the colder months.
Ingredients For Miso Roasted Mushroom And Chestnut Salad Recipe
100 gram Red wine vinegar
20 gram Rice Wine
40 gram Caster sugar
2 gram Sea salt
1 Red Onion
400 gram Portobello mushroom
150 gram Cooked chestnuts
400 gram Potatoes
30 gram Miso paste
10 gram Extra virgin olive oil
10 gram Tamari
160 gram Watercress
20 gram Fresh parsley
Nutrition value
435
calories per serving
8 g Fat23 g Protein59 g Carbs43 g FiberOther
Current Totals
8 g Fat
23 g Protein
59 g Carbs
43 g Fiber
MacroNutrients
Carbs
59 g
Protein
23 g
Fiber
43 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
88 mg
Iron
12 mg
Vitamin A
459 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
1 mg
Vitamin B9
64 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
1 mg
Copper
4 mcg
Magnesium
202 mg
Manganese
1 mg
Phosphorus
802 mg
Selenium
4 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
