Vegan recipes from Scotland
Japanese Vegan in Scotland


Vegan Pad Thai Traditional Style

  • 2012/12/02

'Vegan Pad Thai Traditional Style' -- 2 Servings



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

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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My Vegan Tofu Chili Non Carne

  • 2012/09/02

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



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

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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Vegan Mushroom Nanban (Sweet and Sour Sauce)

  • 2012/07/02

'Vegan Mushroom Nanban (Sweet and Sour Sauce)' -- 4 Servings or more



500g mushrooms
1 medium onion
1 medium carrot
potato starch, enough to cover all mushrooms (about half cup)

Nanban Sauce:
1/4 cup water
1/4 cup rice vinegar
1/4 cup soya sauce
1/4 cup mirin
2 Tbls sugar
1 Tsp crushed chili
1 Tsp gingar, grated

1. Cut the mushrooms into the bitesize pieces. Cover the mushrooms with potato starch and deep fry in the medium hot oil.
2. Slice the carrot into 5cm long strips and slice the onion as well. Mix the carrot and onion.
3. Place all ingredients for the sauce in a pan, cook over high heat. Stop cooking right before it starts boiling. Set aside.
4. Place half of the carrot and onion mix in a deep tupperware container, followed by the deep fried mushrooms and remaining carrot and onion mix. Pour the nanban sauce over the top.
5. Allow to cool and store in fridge.
6. Eat whenever you want!

Nanban-zuke is a common Japanese cooking style. This soya sauce and vinegar base sauce has a strong flavor and is the best with beer, I think.
You can keep it in a fridge for 3-5 days, and it tastes better the next day!

Vegan Memo:
- You can try other deep-fried vegetables instead of mushrooms. Sometimes I use lotus root.
- After a while, the oil will come up to the surface of the nanban mixture. If you want to makes it healthier, you can pour the oil away.
- If you bring the Nanban sauce to boil, all vinegar will evaporate. So please be careful.

Nutrition FactsPer Quarter of the Recipe
Calories - 287.0
Total Fat - 10.0 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 6.6 g
  Monounsaturated Fat - 2.0 g
Cholesterol - 0.0 mg
Sodium - 1,290.3 mg
  Potassium - 97.3 mg
Total Carbohydrate - 45.8 g
  Dietary Fiber - 3.0 g
  Sugars - 16.8 g
Protein - 7.1 g
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Vegan Healthy Quinoa Bowl

  • 2012/05/07

'Vegan Healthy Quinoa Bowl' -- 2 Large Servings



1/2 cup quinoa
1 cup water
Vegetable stock powder or konbu dashi pawder to taste

1 red pepper
2 stalks celery
1 medium tomato
Half cucumber

- Dressing
3 Tbls red wine vinegar (or rice vinegar)
2 Tbls olive oil
1/2 Tbls soya sauce
1 Tsp mustard
1 Tsp crushed chili
Salt & pepper to taste

Coriander to garnish

1. Wash the quinoa and place the quinoa, water and vegetable stock powder in a pan. Bring to boil, turn the heat down to low, cover the pan and simmer for 13min. Turn the heat off, wait for 5min without opening the pan.
(If your quinoa came with its own cooking directions, you can do it that way.)
2. Cut all the vegetables into small cubes (smaller than 1cm cubes).
3. Mix all the ingredients for the dressing.
4. Mix the cooked quinoa, chopped vegetables and dressing and refrigerate.
5. EAT!

This is the one of my favourite salads. I call it salad, but this recipe can be the main in your dinner I think. This fresh and spicy taste will make you feel satisfied.
Quinoa started to be popular in a healthy cooking. If you don't know how healthy it is, you should search it on the internet. Basically quinoa is perfect for our staple diet.

Vegan Memo:
- After you cut the vegetables, put all vegetables into cold water. Cold water make the vegetables crunchier!

Nutrition Facts1 Large Serving
Calories - 389.1
Total Fat - 17.0 g
  Saturated Fat - 2.1 g
  Polyunsaturated Fat - 2.0 g
  Monounsaturated Fat - 10.1 g
Cholesterol - 0.0 mg
Sodium - 503.4 mg
  Potassium - 292.2 mg
Total Carbohydrate - 50.8 g
  Dietary Fiber - 5.8 g
  Sugars - 15.5 g
Protein - 8.3 g
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Cold Pad Thai with Spicy Peanut Sauce

  • 2012/04/22

'Cold Pad Thai with Spicy Peanut Sauce' -- 4 Servings



300g rice noodles(2-3mm)
1 carrot
2 tomato
1 cucumber
1 red or yellow pepper
Tosted sesame seeds, to garnish
Coriander, as much as you want

- Peanut Sauce
4 Tbls peanut butter (I used crunchy)
1 Tbls soya sauce
2 Tbls rice vinegar
2 Tbls water
2 cloves garlic
Ginger (same amount as garlic)
1 Tbls Sriracha sauce (or other kind of Asian chili sauce)
1/2 Tbls sugar

1. Boil noodles a little bit longer than package directions and remove from water to drain. Cool the noodles down in the cold water and transfer to a dish.
2. Make the sauce. Press or grate garlic and ginger and mix with all ingredients for the sauce.
3. Slice all the vegetables, place on top of noodles. Pour the sauce on the dish, put coriander and sesame seeds on top to garnish. EAT!

Pad thai is a Thai style stir-fried rice noodle dish. I made a cold version of it. The combination of the spicy peanut sauce and coriander is the best on cold noodles. You can easily make a raw food version if you use sliced vegetables instead of the rice noodles!

Vegan Memo:
- If you don't have crunchy peanut butter, use smooth.
- If you use sweetened peanut butter, you don't need to add any sugar.
- You should make the rice noodles softer than usual when you eat rice noodles cold.

Nutrition FactsPer person
Calories - 253.8
Total Fat - 10.3 g
  Saturated Fat - 0.2 g
  Polyunsaturated Fat - 0.5 g
  Monounsaturated Fat - 0.4 g
Cholesterol - 0.0 mg
Sodium - 259.8 mg
  Potassium - 88.0 mg
Total Carbohydrate - 33.6 g
  Dietary Fiber - 3.9 g
  Sugars - 9.5 g
Protein - 6.6 g
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Vegan Soya Milk Ramen

  • 2012/02/07

'Vegan Soya Milk Ramen' -- 4 servings



4 cloves garlic
Same amount of ginger
Fresh red chili
2 spring onions, top green part
2 Tbls vegetable oil
1600ml unsweetened soya milk
2 cubes vegetable stock (or vegan chicken stock)
1/2 tsp cracked black pepper
Salt to taste
Sesame oil to taste

8 slices pumpkin (or butternut squash)
Half pack mushrooms
Vegetable oil

One block tofu (around 350g)
Potato starch (or corn starch) to cover tofu

4 servings ramen noodles
Half pack bean sprouts

Spring onion to garnish
Sesame seeds to garnish


1. Place vegetable oil, minced garlic and ginger, chopped chili and crushed spring onion into a sauce pan and fry over super low flame. After garlic changes colour, add soya milk, vegetable stock and pepper, heat and stop before it comes to a boil. Add salt to taste and sesame oil to flavor. (If you let it get to boiling point, it will separate and look gross. So please be careful!)
2. While heating the soya milk soup, prepare other ingredients. Heat vegetable oil in frying pan and fry sliced pumpkin and mushrooms and transfer to a separate dish.
3. Pour and heat vegetable oil in the frying pan to deep fry tofu (1cm deep is enough). Drain off tofu, cut it into 12 pieces and dry it on a paper towel. Dust potato starch on to the surface of cut tofu and deep fry the pieces until golden.
4. Boil noodles according to package directions and remove from water to drain. Boil bean sprouts for 30secs in the same boiling water.
5. Place noodles, heated soya milk soup, bean sprouts, mushrooms, tofu, pumpkin and add chopped spring onion and sesame seeds to garnish. EAT!

When I was still a young vegan, I ate my first soya milk ramen at Cafe Proverbs in Kyoto, Japan. It was amazing.
We can make vegan soya sauce flavor or miso flavor ramen kind of easily, and also we can buy instant one in any supermarket. But I had given up heavy and oily "Tonkotsu" flavor ramen. That time their soya milk ramen saved me from the despair! I think it was one factor to make me start vegan cooking.
This time I tried to make that same taste with ingredients that we can easily find in Scotland. Vegan ramen noodles were the only thing which were difficult to find, but I think you can find them in a big supermarket or a Chinese supermarket.
I didn't add any water because I wanted it to be heavy, but thick soya milk is so delicate so please be careful when cooking. If you boil it, the soya milk will separate. Because of this, it can be difficult to develop the flavor from the vegetables. So, please try to improve the taste carefully and slowly when you cook garlic, ginger, chili and spring onions. If you think the broth is too thick, you can add some water.

Vegan Memo:
- You can use other vegetables (e.g onion, pepper, potato, spinach and so on). But it's difficult to cook them thoroughly in the soup because of the soya milk. Please cook it some other way and add it before you eat.
- This time I tried to use ingredients which are easy to get in Scotland, but you can use soya sauce, miso, mirin and sake to make the taste, of course.
- If you can get vegan chicken stock, I recommend using it.


Vegan Japanese Curry

  • 2011/12/30

'Vegan Japanese Curry' -- 4 servings



3 potatoes

1 onion
2 carrots
Half cauliflower
2 Tbls olive oil
3 cloves of garlic, same amount of ginger
3 Tbls curry powder
1 Tsp turmeric powder
1 Tsp cumin powder
2 Tbls flour
Chili powder to taste
800ml water
1 cube of vegetable stock
2 Tbls Bulldog sauce or vegan Worcester sauce (see memo)
2 Tbls ketchup
2 Tbls maple syrup
1 leaf laurel (bay leaf)
Salt & pepper to taste
4 servings rice


1. Heat olive oil in frying pan, add minced garlic and ginger. After it starts to smell good, add chopped onion, potatoes and carrot and fry more.
2. Add curry powder, turmeric powder, cumin powder, flour and chili powder and fry it until it stops looking powdery.
3. Add the water and veggie stock and bring to the boil. After it starts boiling, lower the flame and add bulldog sauce, ketchup, maple syrup and laurel and cook until everything becomes soft. Add salt and pepper to taste and eat with rice!

I'm eating Indian curry a lot in Scotland. I'm always thinking about Indian curry.

But I want to eat Japanese curry SOMETIMES! But I want to taste of spice too! So I made this.

Actually, in the UK, Japanese curry roux is sometimes vegan because it will be annoying to import if it contains meat. I was surprised by the foods I can find here that are vegan (e.g. instant ramen). Vegan instant ramen… It must be junk food, but sounds like it's healthy.

Vegan Memo:
- You can get curry powder in the spice section of supermarket.
- Sometimes curry powder is too spicy, so you need to check taste before adding chili powder.
- Bulldog sauce is a bit like British brown sauce. You can find it in well-stocked Asian/Japanese stores or online. It's expensive but you can use it for a lot of Japanese recipes - okonomiyaki, yaki soba, and on tonkatsu etc.
- If you can't get Bulldog sauce, you can use worcester sauce and tonkatsu sauce. I think 1 Tbls soy sauce might be okay too.


Vegan Taco Rice

  • 2011/12/21

'Vegan Taco Rice' -- 4 servings




1 onion
3 tomatoes
3 cloves of garlic
2 Tbls lemon juice
1 Tbls olive oil
2 Tsp sugar
Salt & pepper to taste
Chili powder to taste

Vegan mince:

1 cup TVP (before rehydrating)
3 Tbls soy sauce
2 Tbls sugar
2 Tbls mirin
2 Tbls sake
1 Tbls vegan Worcester sauce
Salt & pepper to taste

Harf lettuce
4 avocados
Vegan cheese
Fresh coriander to taste
4 servings rice


1. Make salsa. Place minced onion, minced tomatoes and all other ingredients for the salsa into a bowl and mix well. Refrigerate for 30 mins.
2. Make vegan mince. Heat vegetable oil in a frying pan, add minced onion. Once the onion starts to turn clear, add all other ingredients for the vegan mince and continue to fry. Stop frying after all the soup has evaporated.
3. Place rice, sliced lettuce, salsa, vegan mince, sliced avocado and vegan cheese on plates (in that order) and put coriander on the top. Eat!

This is the best short recipe ever! If you buy salsa in a supermarket and use natto instead of vegan mince, it will be the shortest recipe.

I recommend using natto on this recipe instead of vegan mince. Of course it's easier than making vegan mince, but it's also absolutely delicious! The three best foods with natto are kimchi, avocado and rice, I think. (Salsa is not kimchi, but same kind of taste…) If we use everything.... it must be amazing o_0

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- You can try any vegetable with this recipe.
- You should make the salsa juicy. Salsa juice makes the rice tasty!


Vegan Spicy Harusame Soup

  • 2011/12/02

'Vegan Spicy Harusame Soup' -- 4 servings



200g Harusame (vermicelli)

1200ml vegetable stock

3 Tbls soy sauce

2 Tbls sake
1 Tbls ginger

Salt & pepper to taste
2 Tbls sesame oil
1-3 Tbls chili oil
1 pack enoki mushrooms
1 Large carrot
Half onion
Half pack bean sprout
Fresh coriander to taste
Sesame to taste


1. Boil vegetable stock. While you are waiting, cut enoki mushrooms in half lengthwise, Cut the carrots into slices around 3cm long, and slice onion thinly. Add mushrooms, carrots and onion to the vegetable stock.
2. When the stock starts to boil, turn down the heat to low. Add the soy sauce, sake, ginger and cook until the vegetables being soft.
3. Add bean sprouts to the soup and cook for 1-2 minutes more. Add sesame oil, chili oil, and salt and pepper to taste.
4. In a separate pot, prepare harusame noodles: Bring 2 litters of water to boil and add noodles. Cook for around 90 seconds or until softened. Drain noodles in a sieve or colander.
5. Separate and place noodles into 4 bowls. Pour in soup, scatter coriander and sesame seeds on top. Eat!

This time harusame is the main. It's another food we got from the Chinese supermarket. In Japan, harusame has the image of being a low calorie food, but actually it has higher calorie than ramen noodles: about 350 kcal in 100g! But harusame will be bigger in water, so we can be full from eating just a little bit.
So… please be careful to not eat too much harusame!
(My recipe isn't healthy at all! Sorry!)

Vegan Memo:
- Sometimes harusame has already been cut, but usually it's too long to eat. So please cut them before you cook them.
- I recommend that you use ground sesame more than using non-ground sesame. At first, it smells nice. And ground sesame is better for digestion absorption. We can't digest sesame seeds at all.
- If you can't get enoki, you can use usual mushrooms.