This recipe packs two tasty fermented foods, miso and kimchi, that bring salt, umami, and flavor to the dish. You can even add a third if you have access or make your own fermented tofu. Instead of the same boring cubed tofu that you are used to, this recipe tears the tofu into shards and roasts them until golden browned and the pointed ends get very crispy in parts. Serve the crispy tofu atop black midnight grains, alongside lemony roasted vegetables and a tangy sesame-miso dressing.

This recipe uses kimchi–a traditional Korean dish usually made from cabbage, spices, salt, and time. And miso–fermented soybean paste.

But why eat fermented foods? And what are some easy, fermented foods that you can include in your diet that are vegan and delicious?

Why fermented foods?

Fermented foods garner much online buzz for good reasons. They bring with them a good dose of flavor: sour, salts, and funky. Fermented foods can also bring crunch or heat and even offset bitter flavors or heighten bland food to new height.

But that isn’t what makes fermented foods so popular. They are packed full of beneficial bacteria that supports the gut. Depending on the quality of your ferment, you may find that it improves digestion, boosts immunity, and helps us to maintain healthy weight.

Fermented foods to try on the Clean Slate Cleanse

Miso

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed or other ingredients. It creates a delicious base for a variety of soups and other foods, like this recipe for Ramen. 

Kimchi

Kimchi is a spicy, salty, probiotic-rich vegetable garnish that brings a pickle-like brininess to dishes. I love it in this classic Korean Tofu Bowl or as a zesty topping on a burger or these Pulled BBQ Jackfruit Sandwiches.

Sauerkraut

Forget the soggy canned stuff, fresh sauerkraut is not only delicious, but also packed with beneficial probiotics. Made from finely cut raw cabbage that has been fermented by various lactic acid bacteria, it has a long shelf life and a distinctive sour flavor.

Tempeh

Tempeh is a traditional Indonesian soy product made from fermented soybeans. The natural culturing and controlled fermentation process binds soybeans into a cake form, which is very versatile for a variety of recipes.

Pickles

Pickles aren’t always fermented. Quick pickles are not, but you can find fermented pickles in most stores.

This Sesame-Miso Dressing

I have made so many interesting dressings and this one amazed me. The combination of miso paste, lemon juice, and seeds make a bright, tangy dressing that would be delicious atop many foods. The dressing really helps bring together the flavors of the vegetables and tofu in this dish.

Pesto is a classic Italian sauce that originated in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese, such as Parmesan or Pecorino Sardo, all blended with olive oil.

This pesto sauce breaks from tradition and instead uses walnuts and cilantro to create pesto di noci, or walnut sauce, to make this Gemelli Pasta with Pesto di Noci and Crispy Lemon Tofu.

Why Chickpea Pasta?

Banza pasta is my favorite gluten-free pasta for Italian dishes. It is made from chickpeas, which are sustainable plants full of protein and fiber.

I like chickpea pasta because, compared to wheat-based pasta, it has slightly fewer calories, double the fiber, double the protein, and is naturally gluten-free. It also has higher levels of iron and potassium.

Compared to other gluten-free pasta, chickpea pasta is less gummy and more sturdy, making it perfect for Italian food.

Make it a Meal

To make a complete meal with this gemelli with pesto di noci and crispy lemon tofu, serve along side Roasted Romanesco Broccoli. Or keep cooking pasta! Check out even more pasta recipes here.

I adapted this recipe from a recipe from Purple Carrot, my favorite vegan meal delivery box. Grab a box and make eating plant based a whole heck of a lot easier.

Everyone loves a good burger. So much so that approximately three-quarters of all American restaurants include a burger on their menu. Fortunately, there are lots of great options for making plant-based burgers. Check out some great options, including these Mini White Bean Burgers.

Vegan Burger Options

Black bean burgers

Black beans make a versatile burger patty. They mash up to a smooth consistency and lend themselves to just about any seasonings you desire. Black beans are a super simple way to throw together some vegan burgers in mere minutes.

Mushroom burgers

Some people keep it simple and just toss a large portobello mushroom on the grill. Drizzle on some olive oil and sprinkle some seasonings, and you have a juicy meat alternative.

Though they take a bit more effort than that, I love this recipe for Vegan Mushroom Lentil Burgers. These super-wholesome, hearty burgers combine a variety of flavors for a delicious burger.

Meat alternative burgers

The Beyond Meat burger rivals any ground beef burger in flavor and texture. If you want something that looks and tastes like meat, this is your best option. Made with pea protein, one Beyond Meat burger packs on 20 grams of plant protein, so it’s also a great option for low carb diets.

Sweet potato burgers

Often combined with black beans, sweet potato burgers offer up a unique taste and texture to the burger scene. If you love sweet potatoes, experiment with sweet potato burgers.

White bean burgers

Similar to black beans, white beans offer a wonderful backdrop for a variety of flavorful burgers. They mash up easily and, because of their somewhat bland flavor, they lend themselves to so many seasonings. This recipe uses cumin, garlic, and Worcestershire sauce for mouthwatering burgers. Finished with a zesty lemon herb sauce, these mini white bean burgers pack on the flavor.

I adapted the recipe from a recipe from Purple Carrot, my favorite vegan meal delivery box. Grab a box and make eating plant based a whole heck of a lot easier.