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7 Sensational Miso Recipes

 

This gravy is the perfect accompaniment to your favorite potato or other root vegetable bake or mash.

No–Oil Miso Mushroom Gravy
yields 2 1/2 cups

2/3 cup onion, diced
2 1/4 cups mushrooms, sliced
2 cups water
3 Tbsp. red miso
1 1/2 Tbsp. nutritional yeast
1/2 Tbsp. tamari or substitute
1 1/2 Tbsp. arrowroot powder*
1/2 Tbsp. vegan worcestershire sauce
1/2 tsp. garlic powder

1. In a small pot, sauté the onion with a little water. Add the mushrooms and simmer with the lid on, until mushrooms are soft.
2. In a blender, blend the remaining ingredients. Pour into the pot with the mushrooms and simmer on a low flame until gravy thickens, stirring often.

*Arrowroot powder can be tricky to work with, so make sure the sauce does not boil after it is added. If you boil the sauce after the arrowroot is added, you may end up thinning the sauce instead of thickening it. I often leave the arrowroot out, or if I use it I turn off the heat, pour a small amount of the sauce into a bowl and whisk the arrowroot in, then I add the sauce back into the pan and whisk until it is well incorporated (leaving the heat off.)

This savory creamy spread can be enjoyed on crackers, toast or used to create a sensational sandwich.

————————–

Sweet Potato Spread
yields 4–5 cups

1 tsp. oil
4 medium sweet potatoes
seasonings, to taste
2 medium onions
2 Tbsp. blonde miso
garlic powder, to taste

1. Pre-heat oven to 400°. Lightly oil a baking tray or use baking paper. Place sweet potatoes and onions on sheet. Bake until vegetables are soft, about 45 minutes. Remove from oven and allow to cool.*
2. When cool enough, peel the vegetables. Transfer vegetables to food processor. Add miso and purée, using the “S” shaped blade, until smooth. Season with garlic powder and favorite seasonings.

•Variation ~ Try using butternut squash and/or carrots instead of sweet potatoes.

*You can also cut your squash or potatoes into chunks and steam them instead of baking.


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Read more: All recipes, Appetizers & Snacks, Basics, Diet & Nutrition, Eating for Health, Entrees, Food, Health, Raw, Side Dishes, Soups & Salads, Vegan, Vegetarian, Whole Soy Benefits, , , ,

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Alisa Rutherford-Fortunati

Gentle World is a vegan intentional community and non-profit organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. For more information about vegan food and other aspects of a vegan lifestyle, visit the Gentle World website and subscribe to our monthly newsletter.

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68 comments

+ add your own
8:33PM PDT on May 23, 2014

Agreed, Cheryl M, when it comes to tofu. A lot of soy these days happens to be GMO as well.

I agree about the fermented soy.

8:31PM PDT on May 23, 2014

Many delightful and flavourful recipes. I like miso and use it often, certainly a soup for a cool rainy evening is wonderful.

11:58PM PDT on Apr 25, 2014

Thanks for sharing Recipe

9:36PM PDT on Apr 24, 2014

I am concerned about your recommendation of using tofu as a "healthy thickener"; from everything I have been reading about tofu, it is NOT a healthy form of soy because it is not fermented. This is also including edamame & soy milk. Miso & tempeh is what I am hearing is the ONLY healthy form of soy that should be consumed.

9:30PM PDT on Apr 24, 2014

Thanks! I have been wanting to know how to make more miso recipe's. It's an important addition to a healthy diet.

3:54AM PDT on Mar 27, 2014

Thanks

4:18AM PDT on Mar 21, 2014

too expensive :-(

12:19AM PST on Feb 26, 2014

Thanks a bunch :)

3:46PM PST on Feb 25, 2014

Thank you!

7:07AM PST on Feb 23, 2014

Sweet potato spread sounds tasty!

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