[[ recipeID=recipe-8m0l6ae01, title=Bloody Mary Recipe (plant based with miso paste) ]]
Bloody Mary Recipe (plant based with miso paste)
PLANT-BASED | GLUTEN FREE | DAIRY FREE | OIL FREE | SOY FREE* | QUICK & EASY
Bloody Mary recipes vary from person to person depending on tastes, but some key elements are always present - tomato juice and vodka. Tomatoes and miso are both umami powerhouse ingredients, so we gave our bloody mary an upgrade with a dash of tamari and a spoonful of miso. To make this recipe plant based we are using a vegan Worcestershire
Servings: 2 cocktails
- Prep Time: 10 mins
Ingredients
- 20 ounces Tomato Juice
- 2 tablespoons Chickpea or Mellow White Miso paste (chickpea for soy free)
- 2 dashes Plant-based Worcestershire
- 4 dashes Sriracha or Tabasco (or preferred hot sauce)
- 2 dashes Tamari
- 1 dash Black Pepper
- 1 dash Celery Salt
- 1 dash Garlic Powder
- 1 dash Smoked or Hot Paprika
- 1 quartered Lime
- 2 ounces Vodka or Sake
Instructions
- Add 4 ounces of tomato juice and the miso paste to a blender (immersion blender can be used as well) and thoroughly blend until the miso paste is fully dissolved into the tomato juice. Once the miso paste is fully blended all the other ingredients (except the lime) to the blender and blended on low until well incorporated.
- Taste blended result and adjust to taste. Pour into two large glasses with and top with a squeeze of lime and garnish with pickle spears, olives, and celery.