Vegan Pumpkin and Chickpea Miso Soup – Soy Free!

Vegan Pumpkin Chickpea Miso Soup Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Pumpkin Chickpea Miso Soup Recipe

Vegan Pumpkin & Chickpea Miso Soup


  • Author: Great Eastern Sun
  • Total Time: 13 minute
  • Yield: 56 servings 1x
  • Diet: Vegan

Description

This dish is a hearty fall meal made with the power of Chickpea Miso and Pumpkin!  We have adapted this recipe to be made in your instant pot or on the stove.  Either way this is a quick, delicious meal packed with flavor and great nutrition.  Serve with whole wheat Udon Noodles or brown rice Udon Noodles and complete the meal with some Vegan Tempeh Meatless Miso-balls for a complete meal.


Ingredients

Scale

6 cups vegetable or Tempeh Broth (click for the recipe)

1 cup of pureed pumpkin

5 tablespoon Chickpea Miso

2 14.5 oz cans fire roasted diced tomatoes and green chilies

1 15.5 oz can chickpeas or garbanzo beans

1 cup frozen roasted corn or fresh corn kernals

1 1/2 cups frozen chopped spinach

1 tablespoon chopped garlic

4 tablespoons chili powder

salt

Vegan Sour Cream (optional)


Instructions

Instant Pot:

  1. Heat 1 cup broth and add 5 tablespoons miso whisking until completely dissolved.
  2. Add miso broth and all other ingredients to Instant Pot
  3. Set valve to sealed and heat on high pressure for 5 minutes.
  4. Natural release for 10 minutes.

Stove:

  1. Add broth and miso paste to soup pot and heat to low boil, whisking to combine.
  2. Add all other ingredients to broth, except corn and spinach.  Simmer for 15 minutes covered.
  3. Add corn and continue to simmer for another 10 minutes.
  4. Add spinach and simmer uncovered for a few minutes until spinach is wilted or warmed.
  5. Taste and adjust spices and salt to taste.
  6. Serve with bread, noodles or rice.  You can add vegan meatless meatballs and a dollop of vegan sour cream to make this a special meal.

Notes

Pro Tips:

  1. Soup is always better after sitting overnight in the refrigerator.
  • Prep Time: 5 minutes
  • Cook Time: 5 – 30 minutes
  • Category: Soups

Keywords: Vegan, Miso Recipe, Miso Master Recipe, Soup, Miso Soup, Low fat recipe, Pumpkin Soup

The Best Vegan Caramelized Onion Miso Soup

Vegan Caramelized Onion Miso Soup Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Caramelized Onion Miso Soup Recipe

The Best Vegan Caramelized Onion Miso Soup


  • Author: Great Eastern Sun
  • Total Time: 50 minutes
  • Yield: 56 servings 1x
  • Diet: Vegan

Description

The secret to creating this dish is the Miso Master Traditional Red Miso paste.  Caramelized onions create a unique, slightly sweet, deep caramel, umami flavor.  In a classic French Onion Soup the onions come together with beef broth, but our secret weapon is red miso paste which we use to create this deeply satisfying, rich, deep flavor.  This is one recipe you don’t want to pass up!  (Pictured with Roasted Mushrooms, Sweet Basil Carrots, Paprika Miso Potatoes, and a dollop of Vegan Caramelized Onion Dip)


Ingredients

Scale

Caramelized Miso Onions

2 1/2 tablespoons (50g) Miso Master Organic Mellow White or Sweet White Miso 

2 lbs Sweet White or Yellow Onions

23 Shallots

1 cup water

12 tablespoons Olive Oil

Miso Soup Base

6 cups filtered water

150g Miso Master Organic Traditional Red Miso 

1 tablespoon vegetable bullion base (concentrated)

1 tablespoon balsamic vinegar

2 tablespoons mushroom powder

1 tablespoon nutritional yeast

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dry mustard

1/4 teaspoon oregano

1/4 teaspoon paprika

1/4 teaspoon sage

1/4 teaspoon thyme

fresh cracked pepper


Instructions

  1. Set oven to 425 degrees.
  2. Make the caramelized miso onions by slicing the shallots & onions thin, do not chop them but slice them as thinly as possible.
  3. Place sliced shallots & onions in a large, deep oven safe soup pot and spread the out on the bottom of the pot.  
  4. Sprinkle olive oil on onion mix and toss to coat.  
  5. Heat 1 cup water and dissolve white miso paste (mellow or sweet) in water, whisking to combine.
  6. Pour miso broth over onion mixture and toss to coat.
  7. Cook onions (covered) for 15 minutes.  Remove from oven and flip onions.  Your goal is to get them nice and browned on all sides.  Don’t worry of the pan starts to look a little “crusty” – that is a good thing!
  8. Continue to cook covered another 10-15 minutes.  Remove from oven and toss again.
  9. While onions are cooking, make the broth by adding all the ingredients to a separate soup pot and bring it to a gentle boil then turn down to simmer for about 5-10 minutes.  Whisk or stir to ensure all ingredients are well blended and that miso paste is dissolved.  Turn off heat and set aside until onions are finished caramelizing.
  10. Turn oven down to 400 and finish cooking uncovered until brown and soft (taste one to see if they are sweet and “caramel” tasting)
  11. Remove pot from oven and set up on the stove.
  12. Remove one cup of the broth and add it to the pan with the onions.  You are using this broth to deglaze the onion pan by scraping any cooked onion bits from the bottom of the pan.  This is where a good amount of the deep, rich flavor comes from in this soup.  
  13. Once all the sides and bottom of the onion pot are deglazed, add in the remaining broth and allow to simmer to incorporate the flavors about 10-15 minutes.
  14. Taste the broth while simmering.  If the broth is not deep enough in flavor or too thin; continue to simmer and don’t adjust the spices.  Once it is the right texture and flavor depth, taste and adjust the spices.
  15. For the best results with any soup allow it to sit refrigerated overnight to develop full flavor.
  16. Serve with a crust of bread or make it a meal by adding roasted veggies, vegan sour cream or vegan french onion dip.

 

Notes

Pro Tip:

  1. Soup is always better if it sits overnight in the refrigerator.
  2. Don’t over spice your soup while cooking, it’s easy to do.  Taste it the next day and then adjust.
  3. Don’t rush the caramelizing of the onions, it is worth the effort!
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soups

Keywords: Vegan Recipe, Vegan French Onion Soup, French Onion Soup, Miso Master Recipe, Red Miso, Miso Soup Recipe

Sweet & Spicy Peanut Miso Soup – A New Classic

Sweet and Spicy Peanut Miso Soup Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet and Spicy Peanut Miso Soup Recipe

Sweet & Spicy Peanut Miso Soup


  • Author: Great Eastern Sun
  • Total Time: 18 minute
  • Yield: 612 servings 1x
  • Diet: Vegan

Description

Peanuts and Miso are two flavors that compliment each other very nicely.  This recipe is so versatile and the leftovers can be frozen (if you have any) and used anytime.  Try making this using our recipe for Tempeh Broth!  Make a double batch, you won’t regret it. (Shown here with Vegan Tempeh Meatless Miso-Balls, Roasted Cilantro Lime Cauliflower.)


Ingredients

Scale

6 cups vegetable broth, Tempeh Broth (recipe link), or other light broth base

1/4 cup Mellow White or Sweet White Miso

6 tablespoons Tahini Paste

4 tablespoons Creamy Peanut Butter (salter or unsalted)

1 cup Brown Rice Malt Syrup (or Brown Rice Syrup, Honey, 1/2 cup Maple Syrup or 1/2 cup Agave)

1/4 cup Mirin

2 tablespoon chopped or pureed garlic

1 1/2 tablespoons pureed ginger

1/2 teaspoon cayenne pepper (added at the end to taste)

Shredded Coconut (optional)


Instructions

  1. Put the broth you have selected into a large soup pot and bring to a low boil making sure it is well combined if using a bouillon or other base to make stock.  Turn off the heat and remove 1 cup of the stock and set aside.  
  2. Combine all ingredients (except 1 cup stock & cayenne pepper) in a large mixing bowl.  Whisk to combine.
  3. Add 1/2 cup of warm (heat up again if needed) to the well combined peanut miso base.
  4. Add peanut miso base to soup pot with stock.
  5. Use remaining 1/2 cup warm stock liquid to “clean” the mixing bowl and get all the remaining peanut base into the soup pot with your other ingredients.  Add 1/2 teaspoon cayenne pepper.
  6. Bring to a low boil.
  7. Simmer for 15-20 minutes uncovered, stirring occasionally.
  8. Taste soup and adjust spices, add more cayenne and salt if needed.
  9. If the soup lacks depth of flavor continue to simmer until desired flavor is reached.
  10. Top with shredded coconut (optional)

Notes

Pro Tips:

  1.  Soup flavor “develops” after sitting for 24 hours, so make it a day ahead and taste and adjust when you reheat it for serving the next day.
  2. Pour the cooled leftovers into an ice cube tray or two to save and serve another time.  
  3. Add silken tofu to this recipe and make a sauce or dip.
  • Prep Time: 10 minutes
  • Cook Time: 20-30 minutes
  • Category: Soups
  • Cuisine: Asian Fusion

Keywords: Vegan, Peanut Butter, Miso, Miso Soup, Whole Food Cooking, Whole Food Recipe, Asian Recipe, Asian Fusion

Vegan Sweet Cream & Caramel Ice Cream

Vegan Sweet Cream & Caramel Ice Cream
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Sweet Cream & Caramel Ice Cream

Vegan Sweet Cream & Caramel Ice Cream


  • Author: Great Eastern Sun
  • Total Time: 24 hours 10 minutes
  • Yield: 612 ice cream muffins 1x
  • Diet: Vegan

Description

Two great flavors layered together and served as ice cream “muffins”.  We are featuring our brown rice syrup this month and it is a perfect fit for this dessert recipe.  Brown rice syrup is lightly sweet, thick, freezes well and adds subtle toasty caramel flavor notes.  Our featured version also adds a crunchy layer with vegan chocolate chunks and cinnamon to create a delicious treat!

We used a muffin tin for freezing this ice cream, but you can use popsicle molds or even a sheet pan to make this sweet treat.  No ice cream maker or fancy equipment needed.


Ingredients

Scale

Sweet Cream Ice Cream Layer

13.5 oz can Coconut Cream (not milk)

2/3 cup Brown Rice Syrup

1 teaspoon Sweet White or Mellow White Miso

1 teaspoon almond extract

Optional Chocolate Chunk Layer

1 cup Vegan Chocolate Chips or Chunks

Caramel Ice Cream Layer

13.5 oz Full Fat Coconut Milk

1/2 cup Brown Rice Syrup

1 teaspoon Sweet White Miso

2 Medjool Dates (seeds removed)

1/3 cup Hot Filtered Water

Optional Toppings

Sweet or Savory Vegan Buttercream

Cinnamon


Instructions

Make Sweet Cream Ice Cream Layer

  1. Add coconut cream, brown rice syrup and sweet white miso to a sauce pan.
  2. Heat on medium high (do not boil) and whisk continuously until miso is dissolved and all ingredients are smooth and fully combined.
  3. Remove from heat; add almond extract and set aside to cool.

Make Caramel Ice Cream Layer

  1. Heat water and add 2 dates.  Using a small mug is helpful to ensure the dates are submerged in the water fully.  This will soften the dates.
  2. Add coconut milk, brown rice syrup and miso to a sauce pan and heat on medium (do not boil) whisking to combine.
  3. Remove from heat.
  4. Add the dates and water to a blender or food processor and blend until combined and completely smooth and creamy.  If more liquid is needed you may add in small amounts of the coconut milk from your sauce pan.  Do not add all the milk in right away, it is easier to fully blend the dates by themselves.  
  5. Once the dates are smooth and creamy add in the rest of the coconut milk mixture from your sauce pan.  Blend until fully combined and creamy.
  6. Set aside to cool.

Create Ice Cream Muffin Layers

  1. Add the sweet cream layer into muffin cups, filling halfway dividing evenly into 6-12 muffin cups.  Depending on how big or small the cups and how large you want them will determine how full they are.  Add a small amount to each to start and then even it out as you go along.
  2. Place muffin pan in the freezer and check in 30 minutes to see if there is a solid layer on the top.
  3. Once the sweet cream layer has a solid top you may add the chocolate chunks or chips.  Chop them roughly to create a nice texture for this layer.  Sprinkle them on top (don’t overfill this layer) and put the muffin pan back in the freezer.
  4. Check again in 30 minutes to see if both layers are almost fully frozen.  You should be able to gently press on this layer without pushing through.
  5. If your caramel ice cream has cooled down add it to your ice cream muffins and return to the freezer.
  6. Let the muffins freeze overnight.

Serve Ice Cream Muffins

  1. Fill a sink with hot water.  Enough to cover the bottom edge of your muffin pan when you place it in the sink, but not too much.  All you want to do is loosen the ice cream muffins to remove them.
  2. Take a plate or a cutting board and place it on top of the muffin tin and flip it over to release the ice cream muffins onto the plate or board.
  3. Add the desired number of muffins to your serving bowl or plate and top with cinnamon, chocolate shavings and a dollop of Vegan Buttercream.
  4. Serve!

Notes

This recipe seems complicated, but it is very simple.  Once you have made your own ice cream you will find that you never go back to store bought again!  The sweet cream flavor is so versatile that you can play around and make new flavors; try adding different extract flavors too…there is vanilla and lemon which make a great palette for experimenting.

  • Prep Time: 10 minutes
  • Cook Time: 24 hours (includes freezing time)

Keywords: ice cream, vegan, brown rice syrup, dessert recipes, sweet white miso recipes, miso recipes, desserts, dairy free, lactose free, vegetarian

1 2 3 4 8