Miso Roasted Mushroom And Chestnut Salad Recipe
Recipe By Great British Chefs
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.
4.3
16 Rating -
Rate
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Miso Roasted Mushroom And Chestnut Salad Recipe
- 25 gram Red wine vinegar
- 5 gram Rice Wine
- 10 gram Caster sugar
- 1/2 gram Sea salt
- 1/4 Red Onion
- 100 gram Portobello mushroom
- 37.50 gram Cooked chestnuts
- 100 gram Potatoes
- 7.50 gram Miso paste
- 2.50 gram Extra virgin olive oil
- 2.50 gram Tamari
- 40 gram Watercress
- 5 gram Fresh parsley
Nutrition
value
value
435
calories per serving
8 g Fat23 g Protein59 g Carbs43 g FiberOther
Current Totals
- Fat8g
- Protein23g
- Carbs59g
- Fiber43g
MacroNutrients
- Carbs59g
- Protein23g
- Fiber43g
Fats
- Fat8g
Vitamins & Minerals
- Calcium88mg
- Iron12mg
- Vitamin A459mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B61mg
- Vitamin B964mcg
- Vitamin B12< 1mcg
- Vitamin C60mg
- Vitamin E1mg
- Copper4mcg
- Magnesium202mg
- Manganese1mg
- Phosphorus802mg
- Selenium4mcg
- Zinc10mg
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
Recipe By Great British Chefs