The Best Moist & Tasty Vegan Tempeh Meatless Miso-Balls

Vegan Tempeh Meatless Miso Balls in Sweet and Spicy Peanut Miso Soup Recipe
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Meatless Miso Balls Recipe

Vegan Tempeh Meatless Miso-Balls


  • Author: Great Eastern Sun
  • Total Time: 25 minutes
  • Yield: 56 servings 1x
  • Diet: Vegan

Description

This is one of my favorite recipes because it is so versatile and so easy to prepare.  I love tempeh and this is a great way to make a big batch of tempeh that you can use for a side dish, on pasta, in a sandwich or a bowl of soup!  This is a base recipe that you can dress up by adding all sorts of different flavors.  This is a staple recipe in my vegan kitchen!


Ingredients

Scale

216 ounce blocks of Tempeh (crumbled)

1/4 cup Tamari

1/2 cup orange juice

1/3 cup hot water

1 tablespoon Red Miso or Barley Miso or Brown Rice Miso or Chickpea Miso (Soy free)

1/3 cup Brown Rice Syrup or Maple Syrup

1 tablespoon Sesame Oil

2 cloves pureed garlic

1 tablespoon pureed ginger

2 tablespoons flaxseed meal

1/4 cup rolled oats

Optional Flavor Suggestions

1/4 cup shredded unsweetened coconut w/ 1 – 2 tablespoons of allspice or pumpkin spice mix

1/4 cup chopped pumpkin seeds w/ 1 – 2 tablespoons of taco seasoning

1/4 cup chopped walnuts w/ 1 – 2 tablespoons of herbs de provence

1/4 cup chopped sundried tomatoes w/ 1 tablespoon of each basil & oregano


Instructions

  1. Add miso to hot water and whisk until dissolved
  2. Mix all wet ingredients in a large mixing bowl and crumble tempeh into bowl
  3. Using your hands blend the tempeh and the wet mixture together, getting any large chunks of tempeh down to a consistency and size of ground meat.
  4. Allow mixture to marinate for at least 4 hours, preferably overnight
  5. Remove mixture from the refrigerator and pour all contents into a deep sauce pan
  6. Cook on medium high until no more liquid is visible (don’t overcook and dry it out, just enough heat to evaporate the liquid)
  7. Allow mixture to cool and prepare another mixing bowl with your flaxmeal, oats and any optional flavors you have chosen.
  8. Put tempeh mixture into a food processor and blend until it is the consistency of ground meat, it should be sticky without any chunks
  9. Add tempeh mixture to the bowl with your dry ingredients and mix well with your hands.  You can taste the mixture at this point and see if you want to adjust the flavors at all.
  10. Using a tablespoon measuring spoon scoop out a small amount and roll it in your hands into a ball
  11. Place the balls onto a sheet pan covered with parchment paper and cook at 350 degrees for 15-20 minutes (turning the balls halfway through and checking to see how they are cooking.
  12. Serve in soup, on a sandwich, in a salad, on noodles, or just pop one in your mouth!

Notes

This recipe is designed so that you can flavor these meatless miso balls however you like!  We have featured them in two recipes as an addition to soup.  Check out our Sweet & Spicy Peanut Miso Soup and Vegan Pumpkin & Chickpea Miso Soup recipes for some inspiration.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes

Keywords: Vegan Recipe, Vegetarian Recipe, Miso Master Recipe, Red Miso, Chickpea Miso

Tofu Steak with Miso and Ginger*

tofu-steak-with-miso-and-ginger

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tofu-steak-with-miso-and-ginger

Tofu Steak with Miso and Ginger*


  • Yield: 2-3 Servings 1x

Description

This ginger-rich recipe turns ordinary tofu steaks from uninspiring into something you will crave.


Ingredients

Scale
  • 114 oz block extra firm tofu
  • 1 tbsp Miso Master Organic Chickpea Miso  
  • 6 tbsp warm water
  • 3 tbsp finely grated ginger
  • 12 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 1/2 tbsp scallions, sliced thinly

Instructions

  1. Drain and rinse tofu. Cut into 6 slices. Place tofu slices between clean kitchen towels (or paper towels) on a dish or cutting board. Gently press to remove excess water.
  2. In a small bowl, mix together miso, water, and ginger.
  3. Heat a little vegetable oil in a skillet. Fry tofu until golden on both sides. Reduce heat to low.
  4. Pour miso mixture over and between tofu slices and cook until sizzling.
  5. Just before serving, garnish with scallions and sesame seeds.

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Lemon-Mustard Broiled Flounder

Lemon Miso Mustard Broiled Flounder

 

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Lemon-Mustard Broiled Flounder recipe seasoned with Miso Master Organic Mellow White Miso

Lemon-Mustard Broiled Flounder


  • Author: Great Eastern Sun
  • Total Time: 0 minute
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Delightful, simple way to prepare a light flaky fish like flounder.  We used our new Organic Miso Mustard in this recipe which has Miso Master Organic Chickpea Miso in it along with a host of other great ingredients.  Try it today and you may never go back to plain old mustard again!


Ingredients

Scale

Instructions

  1. Preheat broiler, lightly oil baking sheet and set aside.
  2. Combine first 5 ingredients in a small bowl.
  3. Rinse flounder and pat dry. Arrange fillets on baking sheet and spoon half of the sauce evenly over the tops.
  4. Broil for 3-4 minutes, or until fish is opaque and can be easily flaked. Do not turn.
  5. Place fish on a serving platter, spoon remaining sauce over filets, and garnish with lemon wedges.
  • Prep Time: 10 minutes
  • Cook Time: 10 - 15 minutes
  • Category: Main Dish

Keywords: miso master chickpea miso, chickpea miso, mellow white miso, fish recipe, miso recipe, gluten free, simple recipe

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Stuffed Italian Shells

Stuffed Italian Shells seasoned with Miso Master Mellow White Miso

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Stuffed Italian Shells with Miso Master Mellow White Miso

Stuffed Italian Shells


  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x

Description

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow White Miso and seasonings for the “Ricotta” cheese.


Ingredients

Scale

Instructions

  1. Cook shells in boiling water until just tender. Drain and set aside.
  2. To prepare Ricotta, press tofu with a weight for ½ hr. to drain. Crumble tofu with hands and add remaining “ricotta” ingredients. Mix garlic, herbs, tahini, salt & pepper with chopped spinach and fill shells with mixture.
  3. Spoon layer of pasta sauce into bottom of roasting pan, arrange shells, and top with remaining pasta sauce.
  4. Bake at 350 degrees, covered for 25 minutes. Garnish with chopped parsley.
  • Category: Main Dish
  • Cuisine: Italian

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