Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Pad Thai Traditional Style


  • 2012/12/02

'Vegan Pad Thai Traditional Style' -- 2 Servings

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INGREDIENTS

125g flat rice noodles (5mm)
Half onion, sliced
3 cloves garlic, minced
100g deep-fried tofu (If you can't get it, you can make it easily. See vegan memo at the bottom of this post!)
200g broccoli, cut into small pieces
2 Tbls tamarind paste
2 Tbls sugar
4 Tbls soya sauce
1 Tsp crushed chilli
Handful bean sprouts
1/4 cup toasted peanuts
Salt & pepper to taste
Coriander to garnish
Peanuts to garnish
2 slices lime


Directions:
1. Put the rice noodles into a big bowl, add hot water and leave for 15 min. Drain and set aside.
2. Make the pad thai sauce. Mix the tamarind paste, sugar, soya sauce and chilli. Set aside.
3. Heat vegetable oil in a wok or big frying pan over high heat, add onion, garlic, deep-fried tofu and broccoli. Stir-fry until vegetables are soft.
4. Add the drained rice noodles into the wok and stir-fry for 1 min.
5. Add the pad thai sauce, bean sprouts and peanuts to the wok and stir-fry for 1-2 min. Add salt and pepper to taste.
6. Transfer everything to a dish and put some coriander leaves, lime and peanuts on the top. EAT!



I veganized pad thai! Pad thai's spicy and rich taste will make you feel satisfied! The tamarind paste which I used in the sauce is common ingredients in some asian cooking. It has unique sour and rich taste. You can find it out in an Asian supermarket I think. Try it out!

Vegan Memo:
- Sometimes I use deep-fried tofu instead of meat. It is so easy to make so please try it. Direction below:
1. Drain tofu well.
2. Slice the tofu into 1cm thick rectangles.
3. Deep-fry the tofu until the surface is crispy and light brown.



Nutrition FactsPer a parson
Calories - 317.7
Total Fat - 10.8 g
  Saturated Fat - 1.6 g
  Polyunsaturated Fat - 3.0 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 126.9 mg
  Potassium - 447.7 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 9.2 g
  Sugars - 10.4 g
Protein - 12.8 g
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Vegan Gratin


  • 2012/01/16

'Vegan Pasta Gratin' -- 4 servings

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INGREDIENTS


2 Tbls margarine
1 onion
1 carrot
Half pack mushrooms
Half head of broccoli
2 Tbls flour

600ml unsweetened soya milk
1 cube vegetable stock
2 Tbls white miso or usual miso paste
Salt and white pepper to taste

180g pasta

1 Tbls olive oil
1 clove garlic
3 Tbls bread crumbs or panko
Vegan cheese to taste
Parsley to taste


Directions:

1. Heat margarine in a heavy bottom pot, add sliced onion and chopped carrot, fry well. After it starts to brown, add sliced mushrooms, broccoli and flour, fry and stir until vegetables are evenly coated and flour is no longer powdery.
2. Add soya milk, vegetable stock and miso, and stop cooking before the mixture starts to boil. Add salt and pepper to taste.
3. Grease the oven dish with olive oil, cut a clove of garlic in half, rub the cut side of the garlic on the oven dish. Place boiled pasta, white sauce, vegan cheese and bread crumbs into the oven dish (in that order), bake until bread crumbs are brown (around 20min in 200 degrees). Place parsley on top of gratin and eat!



Kids like it. Adults like it. It's creamy gratin! For this vegan cream sauce, the sweetness of well cooked onion and the richness of the miso is important. Of course, you can use this recipe for stew, doria (gratin using rice) and so on, and also you can use potatoes, asparagus… or anything instead of pasta, I think.
Gratin is not so complicated and it is easy to make a side dish when you are baking it. So I want people who don't usually cook to challenge themselves and try this recipe.

Vegan Memo:
- If you can't get vegan cheese, you don't need to use it.
- If your vegan cheese is able to melt, you can put it on top of gratin. If your vegan chess is not able to melt, you should add it in the white sauce. Otherwise it will be dried crispy vegan cheese!
- You should try it with hot sauce. It's super delicious!

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