Root Veggie Casserole

1 tablespoon butter

1 small onion, diced

1 large portobello mushroom, cut into chunks

1 tablespoon soy sauce

½ cup hot water

⅓ cube low-sodium vegetable bouillon

1 large potato, cut into cubes

1 kohlrabi bulb, cut into cubes

1 carrot, thinly sliced

1 bay leaf

½ teaspoon parsley flakes

⅓ teaspoon seasoned salt (such as Herbamare®)

ground black pepper to taste

2 tablespoons miso paste

Preheat oven to 400 degrees F (200 degrees C).

Melt butter in a skillet over medium heat. Cook and stir onion in butter for 1 minute. Stir mushroom into onion; continue cooking and stirring until mushroom softens, about 3 minutes more. Pour soy sauce over mushroom mixture; cook for 1 minute and remove from heat.

Pour hot water into a casserole dish. Stir bouillon in the hot water to dissolve. Mix potato, kohlrabi, and carrot in the bouillon mixture. Add mushroom mixture to potato mixture; stir. Top with bay leaf, parsley, seasoned salt, and black pepper. Stir again to evenly distribute seasoning.

Divide miso into 4 portions; place atop vegetable mixture.

Bake in the preheated oven for 20 minutes, stir, and continue cooking until vegetables are tender, about 15 minutes more.