Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Spicy Miso Flavor Fried-Udon


  • 2012/06/23

'Vegan Spicy Miso Flavor Fried-Udon' -- 2 Servings

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INGREDIENTS

2 servings udon noodles
Half onion
3 leaves chinese cabbage
Half carrot
Half green pepper
2 spring onions
1 clove garlic

- Spicy Miso Sauce
2 Tbls red miso or brown miso paste
2 Tbls mirin
1 Tbls sake or white wine
2 Tsp sugar
1 Tsp chinese chili bean sauce 'toban jan' (or similar asian chili bean paste - NOT hot sauce)


Directions:
1. First make the spring onion for garnish ('Shiraga-negi' in Japanese): Cut off the bottom 15cm of the spring onions, then cut in half widthwise. Make a lengthwise cut down the centre. Open the spring onions like paper, slice them into thin strips. Put the strips into a bowl of water.
2. Boil noodles according to package directions and remove from water. Wash in cold water and drain. Set aside. Mix all ingredients for the spicy miso sauce in a bowl and set aside.
3. Heat a little vegetable oil in a frying pan, add minced garlic. After the garlic starts to smell nice, add sliced onion, cabbage, carrot, green pepper and the leftover parts of the spring onions. Fry all of that over high heat.
4. After the vegetables are lightly cooked, add the cooked udon noodles and the sauce. Fry until the sauce has coated everything. Place noodles on a plate, garnish with the 'Shiraga-negi' from the first step. EAT!!



Udon noodles are a traditional Japanese vegan noodle which are easy to find in other countries. The traditional way to eat udon is in a hot dashi soup, or with a soya sauce base sauce which is not vegan. This is one other vegan way to eat this kind of noodle. The spicy miso sauce has nice strong miso flavor. If you like miso soup, I bet you will like this recipe too!

Vegan Memo:
- The 'Shiraga-negi' will get curly after you put it in water.
- Vegetables shouldn't be over cooked. The texture of the vegetables is important! You want them to still have some "bite" after cooking.



Nutrition FactsPer Serving
Calories - 396.6
Total Fat - 4.0 g
  Saturated Fat - 0.0 g
  Polyunsaturated Fat - 0.0 g
  Monounsaturated Fat - 0.0 g
Cholesterol - 0.0 mg
Sodium - 1,845.9 mg
  Potassium - 250.3 mg
Total Carbohydrate - 74.5 g
  Dietary Fiber - 3.1 g
  Sugars - 14.2 g
Protein - 11.7 g
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Spicy Tofu stuffed Mushrooms


  • 2012/03/16

'Spicy Tofu stuffed Mushrooms' -- 4 Servings (12 pieces)

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INGREDIENTS

12 medium white/chestnut mushrooms

250g firm tofu
1/2 Tbls chinese chili bean sauce 'toban jan' (or similar chili bean paste - NOT hot sauce)
1/2 Tbls soya sauce
1 clove garlic
2 Tbls panko
Salt & pepper to taste

Flour to dust mushrooms
1 fresh lime


Directions:
1. Mix pressed tofu, chili bean sauce, soya sauce, grated garlic, panko, salt and pepper in a bowl until well combined.
2. Cut the stalks off the mushrooms, mince them and add to tofu filling.
3. Put mushrooms upside-down, dust lightly with flour. Put a small ball of the tofu filling into each mushroom, making the shape by pressing softly. Dust filled mushrooms again with flour.
4. Heat a little olive oil in a frying pan. Place the mushrooms tofu filling side down, cover pan with a lid, and fry mushrooms until browned. Flip the mushrooms over, cover and fry again. Squeeze lime over cooked mushrooms and EAT!



Mushrooms are one of our favourite foods. In Japan, we used to eat so many kinds of mushroom, like shimeji, enoki, shitake and maitake. But these kinds of mushroom are too expensive to buy every day in Scotland so that's why we are always eating the common white or brown ones.
In this recipe, you can enjoy their nice flavour. The mushrooms flavor with the spicy tofu is the best match with beer!

Vegan Memo:
- Please press the tofu well. I recommend you microwave the tofu for a couple of minutes before pressing. It's a trick we use in Japan to get the water out of the tofu. It's faster, I think!
- Of course, you can use shitake mushrooms instead of white mushrooms!



Nutrition FactsPer person/3 pieces
Calories - 89.8
Total Fat - 5.6 g
  Saturated Fat - 0.8 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.2 g
Cholesterol - 0.0 mg
Sodium - 302.8 mg
  Potassium - 158.6 mg
Total Carbohydrate - 12.2 g
  Dietary Fiber - 2.4 g
  Sugars - 0.3 g
Protein - 13.7 g
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