While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers at Sprig & Vine, I only cooked with miso for the first time this past fall. And I’ve done the same thing with it each time… make this sauce for tempeh! So, since I wanted to share this recipe with you regardless, this month’s Recipe Redux theme of cooking with a new ingredient was a perfect opportunity to get it on the blog.
Miso is a fermented soybean paste with a delicious umami flavor. In addition to Asian sauces and dishes, I’ve had it on tacos in restaurants, too, so that is likely the next dish I’ll experiment with. Since miso is a fermented food, it’s a source of probiotics and can benefit gut health.
While miso is a very new ingredient in my kitchen, I’ve also only been cooking with tempeh the last couple of years, too. Similarly, tempeh is a fermented soy product – in this form, though, it’s rich in protein and has a mild flavor, so you want to use bold flavors when cooking with it. If you’re new to tempeh, it has a much more firm structure than tofu, and since it’s crumbly is a great ground meat substitute.
Soy is the most high quality plant protein you can find, which is why it is a regular part of my plant-forward diet and a food I recommend to my clients and audience, whether you eat meat or not! Research actually shows soy protein to be the next most effective to milk proteins in stimulating muscle protein synthesis. So grab some soy milk if you can’t have, or choose not to consume, dairy milk after a workout.
It’s able to be eaten in a variety of ways from edamame, to tofu, to tempeh, miso and more (chefs are getting creative!). And don’t worry, the claims about soy and it disrupting hormonal health are totally inaccurate. Whitney English, another dietitian has a great series on this on her You Tube channel.
Sheet Pan Miso Ginger Tempeh
- 2 packages tempeh
- 1 1/2 lbs sweet potatoes, diced into 1/4-1/2 inch cubes
- 16 ounces frozen or fresh green beans
- 2 tbsp miso paste
- 2 tbsp low sodium soy sauce or coconut aminos
- 6 tbsp toasted sesame seed oil
- 2 tbsp rice vinegar
- 1 tbsp raw honey
- 2 tsp ground ginger
- 1 1/4 tsp granulated garlic
- 1/8-1/4 tsp cayenne powder (optional)
- Add all sauce ingredients to a large mixing bowl and whisk to incorporate.
- Heat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Dice tempeh into cubes and add both it and the sweet potato into the sauce and mix carefully to coat.
- Spread the tempeh and sweet potatoes over the baking sheet, reserving extra sauce, and bake for 15 minutes.
- Add the green beans to the bowl and coat with remainder of sauce.
- After 15 minutes, stir the tempeh and sweet potato before adding the green beans to the baking sheet. Cook an additional 15-20 minutes, or to your desired texture.