Sautéed Sprouts & Pea Miso

Needing a quick, nourishing, and satisfying meal? Sprouts never fail. Sprouted legumes are especially valuable in winter as a fresh vegetable source. Lentils (green, brown, or black) or mung beans are soaked overnight, rinsed, and left to sprout on a kitchen counter for a couple of days until small sprouts form. Once ready, they keep well in the fridge for up to a week and can be enjoyed raw, roasted, or sautéed. Sautéed sprouts pair beautifully with tamari or miso, as in this recipe.

Thanks to Hanka Hrstková, the author!

Ingredients — serves 2:

• 200 g sprouts of choice
• 1 tbsp (≈15 g) pea miso paste
• ½ tsp apple cider vinegar or lemon juice (optional)
• 1 tbsp olive oil
• Pinch of chili flakes or freshly ground black pepper (optional)

Method:

1. Heat oil in a pan or wok and roast the sprouts for 2–4 minutes, tossing occasionally.
2. In a medium bowl, whisk the miso with 2 tbsp water (and optional vinegar or lemon) until smooth.
3. Add the warm sprouts to the miso mixture and mix until evenly coated.
4. Finish with chili flakes or black pepper, if using.
5. Serve warm with pickles, smoked tempeh, or smoked
6. Do not reheat.

Enjoy!