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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Chickpea Vegan Burger with Teriyaki Sauce


  • 2012/03/12

'Chickpea Vegan Burger with Teriyaki Sauce' -- 4 Servings

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INGREDIENTS

The burger:
400g can chickpeas, drained and rinsed (242g after draining)
1 onion, diced
Half carrot, minced
approx 15 leaves basil, minced
2 Tbls flour
1/2 cup bread crumbs
1 dash nutmeg powder
1/2 Tsp paprika
1 Tsp thyme
1 Tbls olive oil
Pepper to taste

The teriyaki sauce:
6 Tbls sake
6 Tbls mirin
4 Tbld soya sauce
2 Tsp sugar
2 Tbls water

1 Tsp potato starch, mixed with same amount of water


Directions:
1. Heat a little vegetable oil in a frying pan, add minced onion and carrot, fry until the carrot is soft.
2. Place chickpeas in a bowl, mash them with the back of a fork.
3. Place all other ingredients for the burger, fried onion and carrot into the bowl, and mix well. Separate mixture into 4 equal pieces, and shape into burgers.
4. Fry burgers on both sides over medium heat.
5. Mix the ingredients for the teriyaki sauce and pour from the corner of the frying pan, cooking over high heat. After the sauce reduces by half, take the burgers out and add the potato starch/water paste to the pan. Cook and mix for a short time until thickened and smooth. Spread sauce on the burgers. EAT!



I didn't make a vegan burger for a long time. It's easy for the mixture to get too dry if you use chickpeas for vegan burgers, but cooking with teriyaki sauce helps to makes it moist. The teriyaki sauce soaks into the burger a little bit and this burger is already flavoured, so you don't feel like you are eating beans.
If you want to feel the chickpeas texture, you can leave some bits when you mash it.
I decided to give the nutritional info for my recipes using Recipe Calculator from Spark Recipes, so please check it as well!

Vegan Memo:
- You can use other kinds of beans I think, e.g black beans, soya beans and so on.
- You can use dried basil instead of fresh basil if you don't have it.



Nutrition FactsPer person/1 burger
Calories - 232.1
Total Fat - 6.6 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 1.2 g
  Monounsaturated Fat - 4.0 g
Cholesterol - 0.0 mg
Sodium - 997.1 mg
  Potassium - 160.4 mg
Total Carbohydrate - 36.1 g
  Dietary Fiber - 3.0 g
  Sugars - 5.2 g
Protein - 5.0 g
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