Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Mock Tuna Salad


  • 2012/11/06

'Vegan Mock Tuna Salad' -- 2 Servings

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INGREDIENTS

1 can of chickpeas (235g ), drained
80g corn
4 Tbls vegan mayonnaise
1 Tbls brown mustard
1 Tbls sweet pickle relish, minced
1 Tbls nutritional yeast
1 spring onion, chopped
1 clove garlic, grated
1 Tsp soya sauce
Salt & pepper to taste
2 pinch vegetable stock powder

1 tomato, sliced
Half cucumber, sliced
Parsley to garnish


Directions:
1. Use food processor to mince chickpeas. Don't make it too small; it's better to have chunks of chickpeas.
2. Put the minced chickpeas into a bowl and add vegan mayonnaise, brown mustard, relish, nutritional yeast, spring onion, garlic and soya sauce into the bowl. Mix well.
3. Add salt, pepper and vegetable stock into the bowl. Taste the mix. Add more seasoning if necessary.
4. Arrange tomato, cucumber, parsley and mock tuna attractively on a plate. EAT!



If you loved tinned tuna before you stopped eating fish, chickpeas can save you.
This chickpea mock tuna salad is not as oily as real tuna salad, so healthier! You can use this mock tuna for your sandwich or eat with other kinds of vegetables!

Vegan Memo:
- If you are using dried chickpeas, please cook them until they are soft enough to mush with your fingers.



Nutrition FactsPer a parson
Calories - 275.5
Total Fat - 9.1 g
  Saturated Fat - 0.3 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 5.4 g
Cholesterol - 0.0 mg
Sodium - 687.5 mg
  Potassium - 396.7 mg
Total Carbohydrate - 36.8 g
  Dietary Fiber - 7.3 g
  Sugars - 1.3 g
Protein - 9.4 g
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My Vegan Tofu Chili Non Carne


  • 2012/09/02

'My Vegan Tofu Chili Non Carne' -- 4 Servings

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INGREDIENTS

1 Tbls olive oil
1 medium onion, cut into small dice
1 red pepper, cut into small dice
2 cloves garlic, minced
1 chipotle with seeds, minced (or 1-3 Tsp chili powder)
1 can of whole plum tomatoes (400g non drained weight)
300g firm tofu (momen style)
1 cube vegetable stock
2 Tbls tomato puree
2 Tsp cumin powder
1 Tsp paprika
1 Tsp oregano
1 Tsp cocoa powder
1 Tsp sugar
1 Tsp (vegan) Worcester sauce
1 bay leaf
1 can kidney beans
Salt & pepper to taste
Fresh coriander to garnish


Directions:
1. Drain and press the tofu for 20 min. Meanwhile, heat the olive oil in a heavy bottomed pan and add the diced onion, red pepper, minced garlic and chipotle.
2. After the onion starts to turn clear, add the can of tomatoes, crushing the tomatoes with your hand as you do. Add the tofu, crumbling with your hand. Add vegetable stock cube, tomato puree, cumin powder, paprika, oregano, cocoa powder, sugar, Worcester sauce and the bay leaf. Simmer for 20 min, covered. Stir occasionally while simmering.
3. Drain the can of kidney beans and add to the pan. Cook for another 5-10 min. Add salt and pepper to taste and garnish with chopped coriander. EAT!



Chili is the one of my favorite western vegan foods. I think everybody has their own recipe for chili, but I wanted to share my own recipe with you. Try it!
I love chili with chipotle. Unfortunately, in the UK it is a little bit difficult to find canned chipotle and chipotle powder. It's not impossible though, so please try to find it at a Mexican shop or on the internet.

Vegan Memo:
- Use some vegan cheese if you have it!



Nutrition FactsPer serving
Calories - 202.1
Total Fat - 10.7 g
  Saturated Fat - 1.7 g
  Polyunsaturated Fat - 4.3 g
  Monounsaturated Fat - 4.0 g
Cholesterol - 0.0 mg
Sodium - 176.3 mg
  Potassium - 322.2 mg
Total Carbohydrate - 23.9 g
  Dietary Fiber - 7.8 g
  Sugars - 7.4 g
Protein - 18.6 g
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