My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what M is for?
M is for Miso!
Miso is a very old Japanese condiment and is a staple of vegan cooking because it is rich in umami. It shows up in recipes all over my book from caramel (salty!) to eggplant and tempeh (yummy marinade!) and as a flavor enhancer in dishes like macaroni and cheese and lo mein and vegan parm.
To get an idea of the depth of flavor and richness of miso, try making this compound butter. It is a great and easy way to add a little salty, umami punch to your food without adding cheese. Melt it over a piece of grilled tofu, on vegetables like asparagus, broccoli or carrots, on a baked potato or tossed with pasta or just spread it on a piece of toast!
Order The Vegan ABCs Cookbook today!
- 1/4 cup room temperature vegan butter
- 2 tablespoons mellow white miso
Combine 2 tablespoons mellow white miso and 1/4 cup room temperature butter.
Use immediately or refrigerate and use whenever!