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Vegan Nduja with Walnuts and Miso for a Savory punch

Vegan Nduja with Walnuts and Miso for a Savory Punch

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Condiment, Snack
Cuisine Italian, Japanese
Servings 1.5 cups (about 4–6 servings)

Equipment

  • Oven for roasting the aubergine (you can also use a grill or broiler)
  • Food Processor or High-Speed Blender essential for achieving that creamy, spreadable consistency
  • Sheet pan to roast the aubergine
  • Skillet (optional) if you want to toast your walnuts yourself instead of buying pre-toasted
  • Spatula or spoon to scrape down the sides while blending

Ingredients
  

  • 1 large aubergine eggplant, roasted (about 300g flesh)
  • 1 cup walnuts toasted
  • 2 tablespoons white miso paste
  • 2 roasted red peppers jarred or homemade
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili flakes adjust to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt or to taste
  • Black pepper to taste
  • Water or olive oil to adjust texture if needed

Instructions
 

Roast the Aubergine

  1. Start by preheating your oven to 400°F (200°C). Prick the aubergine a few times with a fork and place it on a lined sheet pan. Roast for about 30 minutes, or until the skin is blistered and the inside is buttery-soft. Let it cool slightly, then scoop out the flesh and discard the skin.

Note: Roasting the aubergine gives a soft, smoky flavor that’s key in many vegan aubergine recipes, and it mimics the richness of traditional meat-based spreads.

    Toast the Walnuts

    1. While the aubergine is roasting, toast the walnuts in a dry skillet over medium heat for 3–5 minutes, or until fragrant. Let them cool slightly. Toasting enhances their natural oils, deepening the flavor and giving more body to the final spread.

    Blend the Ingredients

    1. Add the aubergine flesh, toasted walnuts, miso paste, roasted red peppers, tomato paste, olive oil, smoked paprika, chili flakes, garlic powder, red wine vinegar, salt, and black pepper into your food processor.
    2. Blend on high until smooth and creamy. Stop occasionally to scrape down the sides. If the mixture is too thick, add a splash of water or olive oil to loosen it to your desired consistency.

    Taste and Adjust

    1. Give it a taste. Want it smokier? Add a touch more paprika. Spicier? Toss in extra chili flakes. Tangier? More vinegar. The beauty of this vegan nduja recipe is how customizable it is.

    Store and Serve

    1. Transfer to a jar or airtight container. It can be used immediately but tastes even better after a few hours in the fridge. The flavors meld beautifully, and the umami intensifies.