Vegan & Vegetarian
Key
diet key
Gluten Free
Vegetarian Option
Vegan Option
Dairy Free
>> Use the menu on the right to navigate between recipes >>
Miso Pesto (4 servings)
​
Ingredients:
-
I bunch fresh basil (2oz)
-
4- 5 Tbsp hemp hearts
-
1.5 Tbsp White Miso
-
1 Tbsp nutritional yeast
-
1 Clove of garlic
-
1/3 cup olive oil
-
Pasta or gnocchi for serving
​
​
​
-
Combine all ingredients with a blender or processor until smooth.
-
Cook pasta and set aside. Save 1/3 cup of pasta water.
-
On low, heat pesto in pan with pasta water until thickened.
-
Turn of heat. Add pasta and toss until coated.
-
Serve! Some topping ideas are: lemon, chili flakes, fresh basil, crushed walnuts
​
Recipe by Maya Makes
Corn Chowder with White Miso (4 servings)
​
Ingredients:
-
1 small onion (chopped)
-
1 clove garlic (chopped)
-
1/2 lb yukon potatoes (cut into small cubes)
-
1 carrot (cut into small cubes)
-
4 cups veggie stock
-
2 cups corn (puree 1 cup corn as desire)
-
3 - 4 tbsp Hakouya white miso
-
1 tsp black pepper
-
1 tbsp parsley (chopped)
​
-
Sauté onion and garlic until translucent Add potatoes, carrots, and stock and bring to a boil Simmer for about 10 minutes, or until potatoes are tender
-
Add corn and bring the soup back to a boil. Cook for a few minutes
-
Season with White Miso and pepper, garnish with parsley
Miso Cumin Hummus (6 servings or 1.5 cups)
​
​
Ingredients:
-
1 tbsp of White Miso
-
3 tbsp of Olive Oil
-
1 tsp of Ground Cumin
-
1 can Garbanzo Beans (14.5oz)
-
1 Clove of Garlic
-
Salt and Pepper
-
Combine all ingredients in a food processor
-
Blend until smooth, adding the reserved bean liquid or water to obtain desired consistency
Kimchi Fried Rice with Red Miso (2 servings)
​
​Ingredients:
-
1 cups jasmine rice
-
1/2 cup vegan kimchi, coarsely chopped
-
1 tablespoon vegan kimchi juices
-
1 tablespoon red miso
-
1/2 teaspoon sesame oil
-
2 tablespoons canola oil
-
1 green onion, thinly sliced
-
1/4 bunch spinach, chopped
-
2 eggs (optional)​
​
-
In a small bowl, whisk together red miso, kimchi juice, and sesame oil
-
(If using eggs) In another small bowl, whisk eggs. Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Cook eggs to make scramble and set aside
-
In the same skillet, add 1 tablespoon canola oil, add green onion and cook, stirring about 2 minutes
-
Stir in kimchi, rice, spinach and kimchi juice mixture, cook for about 2-3 minutes. Add scrambled eggs and stir, and serve
Miso Glazed Tofu (4 servings)
​
​
Ingredients:
-
4 slices of Tofu
-
3 tbsp of red Miso
-
1 tsp of Sesame Seed
-
1½ tsp of Sugar
-
1 tsp of Soy Sauce
-
1 tsp of Sesame Oil
-
Mix all ingredients except fish/Tofu
-
Salt and pepper fish/Tofu and grill it in toaster oven about 7-10 min
-
Spread miso mixture on the fish/Tofu and grill another 3-4 min
Thai Basil​ Eggplant (2 servings)
​Ingredients:
-
2 thin or 1 big eggplant
-
sliced bamboo shoots
-
3 Tbsp + 1 tsp Soy Sauce Koji
-
1 Tbsp julienned Ginger
-
2 cloves Garlic, sliced
-
1/2 tsp sesame oil
-
chili paste
-
1 /2 tsp rice vinegar
-
2 tsp canola oil
-
1 green onion, thinly sliced
-
1/2 yellow onion, sliced
-
1 bunch basil
-
Sake
-
Rice or noodles for serving
-
Cut eggplant into bite sized cubes. Mix with ginger and toss in 3 tbsp Soy Sauce Koji until coated. Set aside for about 20 minutes.
-
While your eggplant is marinating, prep your other ingredients. Slice bamboo, onions and garlic. Pluck the leaves off the basil.
-
Heat canola oil in pan on medium high.
-
Once heated, add garlic and yellow onions. Cook for 1 minute while stirring.
-
Add eggplant mixture and cook until soft, about 6 min, tossing frequently. Add bamboo shoots and green onion.
-
Turn heat up to high and add 1 tsp Koji, chili, and a dash of sake, flipping constantly. Cook for 1 minute or so.
-
Turn off heat and add vinegar, sesame oil, and basil leaves. Toss until leaves are wilted.
-
Serve over rice or noodles.
Shoyu Mushroom and spinach pasta (2 servings)
​
​
Ingredients:
-
8 oz spaghetti
-
2 tablespoon butter
-
1/2 cup parmesan cheese (Shredded)
-
1 tablespoon soy sauce koji
-
1 clove garlic (Chopped)
-
1 pinch dry chili pepper
-
4-5 mushrooms (Sliced)
-
1-1.5 cup spinach (Cut to length of 2 “)
-
1/2 cup pasta water
-
1 clove black garlic (optional)
​
-
Boil salted water in a large pot. Add the pasta and cook until al dente. Reserve 1/2 cup pasta water, then drain the pasta
-
Heat up olive oil and butter in a large skillet over medium hight heat. Add garlic, dry chili pepper and cook until the garlic is translucent and golden, 2 to 3 minutes Add the mushroom to the pan and cook for 2 to 3 minutes
-
Add pasta water and soy sauce koji and stir well. Then add spinach and pasta and parmesan cheese, toss all together and turn off the heat
-
Top with sliced black garlic and serve (optional)
Miso Stuffed Acorn Squash (2 servings)
Ingredients:
-
1 Acorn Squash
-
1/4 cup wild rice, cooked according to instructions
-
1/4 bunch parsley, chopped finely
-
1 carrot, diced
-
1 stick celery, diced
-
1/2 anaheim pepper, diced
-
1/4 cup corn (frozen is fine)
-
1 tsp canola oil
​
seasoning
-
1/2 Tbsp white miso paste
-
fresh or dried oregano
-
1 tsp nutritional yeast
-
black pepper
-
fresh or dried thyme
-
fresh or dried sage​
-
Garlic powder or 1 clove garlic, finely minced
-
Salt koji to taste
​
finishing
-
salt koji to taste
-
1/2 Tbsp white miso paste
​
-
Preheat oven to 400°F
-
Half acorn squash and scoop out seeds. Place face down on a parchment-lined baking sheet. Bake for 30-45 minutes until cooked through (test with a fork)
-
While the squash is baking, prep your veggies then heat oil in a pan on medium heat. Add garlic and stir for 30 seconds. Add carrots and celery, cook for 3 minutes.
-
Add rice, parsley, peppers, and all seasoning. Stir fry for a few minutes until everything is cooked through and fragrant.
-
Cut the heat and add finishing ingredients. Salt Koji to taste, add pepper if needed.
-
Stuff cooked squash halves with the rice mixture and serve. Top with fresh parsley for garnish!
Cheddar Cheeze Spread (2 servings)
​
Ingredients:
-
3 Tbsp Kite Hill Almond Cream Cheese spread
-
1 Tbsp White miso
-
1 Tbsp Nutritional yeast
​
-
Mix all ingredients together
-
Great for bagels, crackers, sandwiches and burgers.
Easy Miso Porridge (1 serving)
​
Ingredients:
-
1.5 cups water
-
2 Tbsp Vegan Quick Miso
-
1 tsp Soy Sauce Koji
-
1 egg (optional)
-
Carrots, potato, wakame, tofu... whatever you've got!
-
~1/2 cup cooked rice (leftovers are perfect)
-
1 tsp nutritional yeast
​
-
Put water in a pot on high heat.
-
Add soy sauce koji and nutritional yeast.
-
Add any veggies, tofu, and rice.
-
When water boils or veggies are cooked, drop heat to low. Add egg.
-
For poached egg, gently crack egg into soup and let cook for 1-2 minutes. ​
-
For egg flower, beat egg in a bowl. Slowly add in a spiral motion. Do not mix the soup. It should cook in 30 seconds.
-
-
Turn off heat and add quick miso soup.
-
Serve! Add green onions as garish if you have 'em