Chinese broccoli (gai lan) with garlic-miso sauce from Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us by Liana Krissoff

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Accompaniments: Basic black beans with epazote

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bwolfe2 on April 15, 2017

    This was quite tasty and I would make it again. The half tsp of red chili flakes made it a bit spicy for most diners.

  • SugarFree_Vegan on February 08, 2015

    page 124 in UK edition - I made this with Tenderstem Broccoli and it worked out fine, I split down the thickest stems of the broccoli for a few centimeters to speed up the cooking. I used half white and half red miso which tasted deep, savory and delicious. The sauce didn't need the agave in my opinion as my white miso is quite 'sweet' itself.

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