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

Miso Corn Salsa

Miso Corn Salsa Recipe
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miso-corn-salsa

Miso Corn Salsa


  • Yield: 6 Servings 1x

Description

Bring on the party with a unique twist in the classic salsa with a touch of umami taste with the addition of our soy-free Miso Master Organic Chickpea Miso! Serve with corn chips, burritos, or any Mexican dish and enjoy.


Ingredients

Scale
  • ¾ cup whole kernel corn, drained
  • ½ cup red bell pepper, chopped
  • ½ cup green bell pepper, chopped
  • ¼ cup scallions, cut into ½” lengths
  • ¾ cup chopped tomato
  • 1 Tbsp minced jalapeno pepper
  • ¼ cup  Miso Master Organic Chickpea Miso
  • ¼ cup reserved corn liquid (optional)
  • 1 Tbsp lime juice
  • 1 Tbsp extra virgin olive oil
  • 1/8 tsp black pepper
  • ¼ tsp cumin
  • 1 ½ tsp chili powder
  • 1 ½ tsp chopped fresh cilantro

Instructions

  1. In a bowl, mix lightly all the vegetables (the first 5 ingredients). Dissolve miso in reserved corn liquid and add to vegetables.
  2. In a separate bowl mix the lime juice, olive oil, herbs and seasonings. Add to the vegetables.
  3. Chill and serve.
  • Category: Dip
  • Cuisine: Mexican

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