Immune Booster: Vegan/Vegi Miso mushrooms and coconut noodles

This is a great dish for either lunch or a supper snack. It is the first dish cooked by the Crazy Chef to suit a vegan or vegetarian diet. Vegan or vegitarian depending on the options specified. It can also be modified for other needs for example using chicken as well as or in place of the mushrooms.

                                                                         Might not be tidy but it's tasty.


One pack of 300g mushrooms.
Dried egg noodles (vegetarian) or spaghetti chopped as noodles (vegan).
Spring onions 2 or 3 chopped as decoration (optional).
Sesame seed oil.
Sea salt.
Ground black pepper.
Lime juice (from a lime).
Coconut milk (half a can or about 200ml.)
Peanut butter (vegan) or ordinary butter (vegetarian).
Cayenne pepper or chilli flakes for added heat.
One teaspoon of Miso paste (red used but your choice).


Place your noodles or spaghetti in a saucepan of boiling water with some salt and cook.
I used egg noodles but for a true vegan option use spaghetti broken up. Slice up the mushrooms add a little oil (groundnut or sunflower) and sauté in a frying pan. Add a little sea salt and ground black pepper. Allow to soften for around 2 minutes.

Add a drizzle of sesame seed oil and stir in - guide one minute.
Add half a can of coconut oil (around 200ml) and stir in.
Add a squeeze of lime juice from a fresh lime.
Add a small amount of cayenne pepper or chilli flakes for some added heat.
Add one teaspoon of Miso paste (I used red Miso because thats what I had in my cupboard, but you can use brown Miso paste if you like).

Stir, and when ready drain your noodles and add to the pan with the mushrooms. Goes well with chopped spring onions on top. Serve on a pasta plate with warm crusty bread.

See the YouTube video on this link.


Mushrooms - All mushrooms contain a varying degree of protein and fibre. They also contain B vitamins such as folate as well as the powerful oxidant selenium which helps support the immune system and prevent damage to cells and tissues. Copper, potassium, magnesium and zinc. White button mushrooms contain a non-animal source of vitamin D. They are known to help lower cholesterol and contain phytonutrients that can help with maintaining a healthy blood pressure.

Coconut milk - Rich in antioxidants such as vitamin C and E. Rich in electrolytes such as potassium, magnesium and phosphorous. Known for increasing the amount of HDL or good cholesterol and may reduce LDL or bad cholesterol. Contains Lauric acid that is known for its antiseptic properties and helps fight infection caused by bacteria, viruses and fungi. Can be high in calories.

Peanut butter - High in fibre, healthy fats, potassium, magnesium and vitamin E.

Miso - Helps the body maintain nutritional balance and included healthy bacteria and enzymes. Contains vitamins B12, B2, E, and K. Choline, linoleic acid, lecithin and dietary fibre. Miso is believed to aid digestion.

Sesame seed oil - Believed to contain anti-inflamatory properties and antioxidents. According to the Journal of Medicinal Food (2015, April 1) it helps with atherosclerosis due to its non lipid components.