While I have eaten it in plenty of dishes while dining out (hello miso blistered shishito peppers), I only cooked with miso for the first time six months before writing this post. And I did the same thing with it each time… made a sauce for this easy sheet pan ginger miso tempeh! So, since I wanted to share this miso tempeh 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. If you’re new to miso and to tempeh, don’t be intimidated! They’re delicious and super versatile.
What is miso?
Miso is a fermented soybean paste with a delicious umami flavor. In addition to Asian sauces and dishes, I’ve had it in sauces 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 have a positive impact on gut health.
What is tempeh?
While miso is a 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. That’s why miso tempeh works so well! In addition to probiotic benefits, tempeh has more prebiotic benefits (read more on prebiotics vs. probiotics here).
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. It’s actually my husband’s go-to plant protein. When I was pregnant and nauseous for a full 9 months (read: not cooking), he was using this in a “meat” sauce or just slicing and baking with hot sauce (just like I do in this buffalo tempeh sandwich).
My favorite thing about tempeh is how quickly it cooks and absorbs flavor. I might have no clue what I want to cook, and since tempeh can cook in 5 minutes, I can have a full balanced and satisfying meal in 10. I posted an Instagram TV last summer all about tempeh’s health benefits and showed how easy it is to cook with. Give it a watch!
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 and not based on valid science. Whitney English, another dietitian, has a great series on this on her You Tube channel.
Sheet Pan Ginger Miso Tempeh
- 2 tbsp miso paste
- 2 tbsp coconut aminos (or low sodium soy sauce)
- 2 tbsp toasted sesame 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)
- 2 packages tempeh (8 ounce package)
- 1-1½ lbs sweet potato diced into 1/4-1/2 inch cubes
- 16 ounce green beans fresh or frozen
- Heat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Add all sauce ingredients to a large mixing bowl and whisk to incorporate.
- Dice tempeh into cubes and add both it and the sweet potato into the sauce. Mix carefully to coat.
- Spread the tempeh and sweet potatoes over the baking sheet, reserving any extra sauce in the bowl, and bake for 15 minutes.
- While baking, add the green beans to the bowl and coat with any residual 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.