Delicious Oil Free Vegan Miso and Ginger Dressing or Sauce

 

I enjoy eating light, attractive-looking salads, main courses, and veggie dishes made without any oil. Light meals are especially appealing to me during warmer months. 

I'm excited and delighted to reveal my simple (5 minute prep time) recipe for Delicious Oil Free Vegan Miso and Ginger Dressing or Sauce. I encourage you to try it. I'm sure you'll be more than satisfied.

Keep on reading to see the recipe. It perks up salads, slaws, and grain or power bowls and enhances the taste of steamed, sautéed, or roasted veggies. In fact, this simple to prepare condiment adds zing to even the most basic dish.

Delicious Oil Free Vegan Miso and 

Ginger Dressing or Sauce 

 

Ingredients:
 
 
2 T light miso paste (I used white miso because it's the lightest, sweetest variety). Look for miso paste in the refrigerated case in the market

2 T unseasoned rice vinegar or fresh squeezed lemon or lime juice

2 T water or veg broth or more if desired

1 T pure maple syrup or other sweetener of choice

½ T fresh peeled and grated ginger

2 fresh peeled grated garlic cloves

1 T low sodium gluten-free tamari or 1 T Bragg Liquid Aminos

salt and fresh ground black or red pepper to taste (you may not want to add salt as miso paste is a salty ingredient with 634 mg per T)

lemon juice, salt, pepper, water, grated garlic, maple syrup, Bragg Liquid Aminos, grated ginger, white miso paste

What to Do:

1. For a salad dressing, place all ingredients into the bowl of a blender and process until smooth. If you like your salad dressing to be thin... add a few extra drops of liquid (use water, veg broth, or fruit juice). Taste and correct seasonings. An alternative preparation method is to use a whisk and blend until ingredients are thoroughly blended. 

When you use this combo as a sauce, adjust the liquid, depending on whether you want the sauce to be light or thicker. 

tossed green salad with lettuce, carrot, broccoli, snap peas, cashews, onion and miso ginger salad dressing

2. Blend sauce into an Asian themed noodle and veggie dish (pictured below). Use it to garnish soup, top steamed, sautéed, or roasted vegetables, and mix into quinoa, rice, or pasta dishes. Don't be afraid to add it to a conventional casserole or stew to make it taste delish.

Here are additional ways to use this mouth-watering dressing /sauce: combine with  slivered almonds and broccoli florets, pour over steamed bok choy or edamame, toss with small chunks of grilled tofu or tempeh, mix with lentils or other legumes or beans. If you choose, add one or more additional spices or herbs like cilantro, basil, oregano, etc.

Sprinkle miso and ginger dressing onto leafy greens with daikon radish, clementine or orange segments, sliced water chestnuts, snap peas, bean sprouts, shredded carrots or zucchini, celery, onion, and/or scallions.  

Refrigerate leftover dressing in a tightly sealed container, and use within a day or two for best taste.


 I appreciate food made with oil free dressings and sauces, and am mindful about cutting out empty calories. I want my fat-calories to come from whole food plant-based sources including avocados, tofu and tempeh, olives, and nuts and seeds, rather than oils. 

Are you familiar with miso paste and do you have experience adding it to draw out the umami flavors in food? Did you know miso paste is a fermented food and good for gut health.

Are you willing to check out a recipe that adds depth and rich flavor to salads and other foods?

Please comment below. I appreciate every comment, but will not be able to publish those that contain links.

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