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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Vegan Spicy Mushroom Satay


  • 2012/09/28

'Vegan Spicy Mushroom Satay' -- 2 Servings

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INGREDIENTS

250g mushrooms

1/2 cup white wine
2 Tbls soya sauce
1 Tbls sesame oil
4 cloves garlic, grated

- Satay Sauce:
3 Tbls chunky peanut butter (no salt and sugar added)
1/2 cup coconut milk
1 Tbls soya sauce
1 Tbls sriracha sauce
2 Tsp lemon juice
1 Tsp sugar
1 clove garlic, grated
Same amount of ginger, grated

Coriander to garnish


Directions:
1. Cut off the hard end of the stems of the mushrooms. Separate the heads and stems of the mushrooms.
2. Mix white wine, soya sauce, sesame oil and garlic and marinade the mushroom heads and stems in the mixture for 2 hours. (If you don't have time, you can make it shorter or skip this step.)
3. Mix all the ingredients for the satay sauce.
4. Thread the mushrooms onto skewers. Heat vegetable oil in a frying pan over medium heat, add mushrooms and satay sauce and cover the pan for 3 min. Turn the mushrooms over and cover again for 3 min. (If you can't fit all mushrooms in your pan, you can do half at once.)
5. Transfer everything to a dish and put some coriander leaves on the top. EAT!



Satay sauce always makes me happy. If you have never tried satay, you are missing one of the greatest sauces in the world.
The traditional recipe uses fish sauce (nam pla) and people eat the sauce with meat. So it is not even a vegetarian food. If you want to make a more "meaty" version, you can use some fake meat instead of the mushrooms.

Vegan Memo:
- I recommend a chunky peanut butter. If you can't find no added salt or sugar peanut butter, you should probably use less soya sauce or sugar.
- I used brown mushrooms. But you can use any kind of mushrooms.
- Please be careful to cook the satay sauce. It is easy to cook too much and burn.



Nutrition FactsPer serving
Calories - 328.3
Total Fat - 20.4 g
  Saturated Fat - 2.9 g
  Polyunsaturated Fat - 6.5 g
  Monounsaturated Fat - 9.1 g
Cholesterol - 0.0 mg
Sodium - 1,635.9 mg
  Potassium - 433.7 mg
Total Carbohydrate - 19.1 g
  Dietary Fiber - 3.8 g
  Sugars - 8.6 g
Protein - 12.8 g
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Non Oil Vegan Katsu-Don


  • 2012/06/06

'Non Oil Vegan Katsu-Don' -- 4 Servings

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INGREDIENTS

4 servings rice

400g frozen firm tofu (or 2 pieces Koya tofu)
1/2 cup plain flour
1/2 cup water
2 cups panko (breadcrumbs)

Katsu-Don sauce:
1 cup water
6 Tbls (90ml) soya sauce
4 Tbls (60ml) mirin
2 Tbls sugar
3 Tbls sake or white wine
salt to taste

1 onion
200g silken tofu
1 Tbls potato starch or corn starch (mix with same amount of water)
Spring onion to garnish


Directions:
1. Defrost the frozen tofu, drain and press. Slice the tofu into 5-7mm thick.
2. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
3. Mix the flour and water in a bowl. Dip the sliced tofu first into the flour/water mixture, then into the panko.
4. Bake the tofu for 10min in a 220 degree oven, flip over and bake for 5 more minutes.
5. Place all ingredients for Katsu-Don sauce in a pan, and bring to a boil. Turn the heat down to medium and add sliced onion. Cover and cook until the onion is soft.
6. Mush the silken tofu by hand and add to the sauce pan. Add the potato starch and water mixture too and mix well. Bring it to a boil then turn off the heat. Place the rice, baked tofu, sauce and thinly sliced spring onions in a bowl. EAT!



Katsu Don is one of the most famous Japanese rice bowls. Traditionally Katsu is made of breaded deep-fried pork meat, and a thick sauce with egg is poured on top. I made this vegan Katsu from frozen tofu which has a harder texture and used silken tofu instead of the egg for the sauce. The normal way to cook the Katsu is deep-frying, but I chose to bake mine to make the healthiest Katsu Don in the world! This sauce is thick and salty and the best match with white rice!

Vegan Memo:
- If you want to deep fry the Katsu, you can do it without changing the recipe. But you don't need to toast the panko first.



Nutrition FactsPer Serving
Calories - 458.6
Total Fat - 10.9 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 5.8 g
  Monounsaturated Fat - 2.2 g
Cholesterol - 0.0 mg
Sodium - 902.0 mg
  Potassium - 474.3 mg
Total Carbohydrate - 79.5 g
  Dietary Fiber - 4.7 g
  Sugars - 15.0 g
Protein - 26.3 g
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Vegan Tofu Burger & Easy BBQ Sauce


  • 2012/05/15

'Vegan Tofu Burger & Easy BBQ Sauce' -- 4 Servings (4 Pieces)

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INGREDIENTS

Tofu burger:
200g firm tofu (momen tofu)
Half onion
1 carrot
2 Tbls flour
1/2 cup panko
1 Tsp dried basil
1 Tsp dried thyme
1 dash nutmeg powder
Salt & pepper to taste

BBQ sauce:
2 Tbls vegan Worcester sauce
2 Tbls ketchup
2 Tbls agave syrup (or maple syrup)
2 Tsp Sriracha sauce (if you want to make it spicy.)


Directions:
1. Microwave the tofu for 2 min. Press the water out of the tofu (as much as you can).
2. Heat a little vegetable oil in a frying pan, add minced onion and carrot, fry until the carrot is soft.
3. Place fried onion, carrot, tofu and all other ingredients for the burger 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 while covering pan. Fry on both sides until burgers are brown.
5. Mix all ingredients of the sauce, spread sauce on the burgers. EAT!



This is an easy and tasty tofu burger recipe. In Japan, tofu burger recipes are always using chicken mince. It's not TOFU burger! So I made REAL tofu burger recipe. It can be difficult to keep the tofu hard enough to form burgers. But this recipe has a nice, firm burger texture I think!
I think you can easily find vegan BBQ sauce in the supermarket, but I recommend homemade BBQ sauce. You can make your favourite BBQ sauce by yourself and it's easy!

Vegan Memo:
- Please press the tofu well.
- I used the dried basil and thyme to cut the beany flavor of the tofu. You can use dried mixed herbs instead of that as well.



Nutrition FactsPer Serving
Calories - 150.9
Total Fat - 4.6 g
  Saturated Fat - 0.7 g
  Polyunsaturated Fat - 2.5 g
  Monounsaturated Fat - 1.0 g
Cholesterol - 0.0 mg
Sodium - 189.6 mg
  Potassium - 199.3 mg
Total Carbohydrate - 24.3 g
  Dietary Fiber - 2.1 g
  Sugars - 3.8 g
Protein - 9.3 g
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Vegan Tofu Roll Cabbage with Thick Tomato Sauce


  • 2012/04/09

'Vegan Tofu Roll Cabbage with Thick Tomato Sauce' -- 4 Servings (8 Pieces)

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INGREDIENTS

- Tofu Filling
400g firm tofu (moment tofu)
Half onion
1 medium carrot
1/2 cup panko (breadcrumbs)
Salt, pepper & basil to taste
1 pinch nutmeg powder
1/2 Tbls miso paste
2 Tbls chickpea flour or normal flour

8 big cabbage leaves (you should ready 2-3 leaves more, in case.)

300ml water
50ml white wine
1 vegetable stock cube
2 bay leaves
400g can of chopped/plum tomatos
2 Tbls ketchup
2 Tbls vegan Worcester sauce
1 Tbls sugar
Salt & pepper to taste


Directions:
1. Cut the carrot and onion into 5mm cubes. Fry with a little vegetable oil until carrot and onion are tender. Drain and press the tofu. Boil the water in a big pan, add a pinch of salt and the cabbage leaves, and cook for 10min over medium heat. Remove the leaves and allow to cool.
2. Place the fried onion and carrot, the pressed tofu and other filling ingredients into a bowl. Mix well until the filling is combined and smooth.
3. Divide the tofu filling into 8 balls, place a ball inside each cabbage leaf and roll. Pin the leaves with tooth pick to keep them closed. Alternatively roll the leaves using the method in this video: http://www.youtube.com/watch?v=xNGNOr1zbvY
4. Place rolls in a single layer in a pan. Add water, wine, vegetable stock and bay leaves, and cook over high heat. After the water begins to boil, turn the heat down to low, cover the pan and cook for 10min.
5. Pour the can of tomatoes, ketchup, Worcester sauce, sugar, salt and pepper over the pan, cover the pan and cook for 10min again.
6. Transfer the roll cabbage to a dish. Add salt and pepper to the sauce left in the pan and pour the sauce over the roll cabbage. EAT!



Roll cabbage is the Japanese name for meat-stuffed cabbage leaves. Roll cabbage reminds me of my mother's food which I ate when I was young. I didn't eat it for a while (because it's not vegan), so I decided to try making it with tofu.
This tomato sauce has a little bit of the sharpness of tomato but is also thick and smooth. The tofu filling is nice and fluffy.
Roll cabbage recipes always look complicate, but actually you can finish everything in around an hour. Please try making these roll cabbage when you finish your work earlier than usual!

Vegan Memo:
- you should cut the knobbly bit off the core of the cabbage if it's too big to roll.
- If your cabbage leaves tear, you can use extra leaves to cover it.
- I think this videos way of rolling is quite storing: http://www.youtube.com/watch?v=xNGNOr1zbvY
But if you are concerned about roll cabbage breaking or unrolling, you should use a tooth pick.
- The pan you use to cook the roll cabbage should be just big enough to keep them all in a single layer! If your roll cabbages have some space in the pan, you should use cabbage or something in the space to stop them moving around while they cook!



Nutrition FactsPer person/2 Pieces
Calories - 198.6
Total Fat - 9.9 g
  Saturated Fat - 1.4 g
  Polyunsaturated Fat - 5.0 g
  Monounsaturated Fat - 1.9 g
Cholesterol - 0.0 mg
Sodium - 805.9 mg
  Potassium - 412.1 mg
Total Carbohydrate - 26.2 g
  Dietary Fiber - 4.9 g
  Sugars - 11.3 g
Protein - 19.5 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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Lasagna with courgette and mushrooms


  • 2012/03/08

'Lasagna with courgette and mushrooms' -- 4 Servings (21cm x 29cm)

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INGREDIENTS

- Meat sauce
Olive oil
2 cloves garlic
1 onion
1/2 cup TVP (before rehydrating)
400g can of chopped/plum tomatos
1 vegetable stock cube
1 bay leaf
2 Tbls wine
1 Tsp dried basil, oregano and thyme
1 Tsp vegan Worcester sauce
1/2 Tbls balsamic vinegar
Salt & pepper to taste

- White sauce
1 Tbls margarine
1 onion
100g mushrooms
2 Tbls flour
500ml unsweetened soya milk
1 vegetable stock cube
2 Tbls miso paste
Salt & pepper to taste

Margarine to spread on the lasagna dish
9 sheets of no pre-cooking lasagna sheet
1 medium/large courgette


Directions:
1. Make the meat sauce. Heat olive oil in deep frying pan, add minced garlic. Add minced onion after garlic starts to smell good. Once the onion starts to turn clear, add all other ingredients for the meat sauce, except salt and pepper, and cook for 15min. Add salt and pepper to taste.
2. Make the white sauce. Heat margarine in a heavy bottom pot, add thinly sliced onion, fry well. After it starts to brown, add sliced mushrooms and flour, fry and stir until vegetables are evenly coated and flour is no longer powdery. Add soya milk, vegetable stock and miso, and cook it until it has thickened. Add salt and pepper to taste.
3. Spread margarine on the lasagna dish, place about 4 heaped Tbls of meat sauce in the dish and spread it out evenly. Add one big scoop of white sauce in the dish and smooth it out too. Place 3 lasagna sheets on top. After that, keep layering meat sauce, sliced courgette, white sauce and lasagna sheets in that order. The last layer should be white sauce (if you have access to vegan cheese, you can grate and add it to the last white sauce layer).
4. Bake it for around 45min in 180 degrees. EAT!




The long ingredient list probably makes you feel like you don't want to make this, but the whole cooking process is actually quite easy so I can recommend this recipe for every one. This recipe makes me feel like dairy products are totally unnecessary. In fact, a non-vegetarian said she wouldn't be able to notice if it was vegan or not.
You can add some layers of your favourite vegetables to this recipe. This time, the courgette became soft and juicy!
You can use this meat sauce and white sauce for other recipes: e.g gratin, bolognese and so on. If you make too much, you can freeze and keep it in freezer.

Vegan Memo:
- You can use any kind of mushrooms you like!
- Please cook onion well for the white sauce. The sweetness of well cooked onion makes the white sauce nice!
- Please check the lasagna to make sure it is not burning when it's in the oven.

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Vegan Tofu Shumai


  • 2012/02/21

'Vegan Tofu Shumai' -- 30 pieces

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
1 onion
3 Tbls potato starch

1.5 Tbls soya sauce
1 Tbls sugar
1 Tsp sake
1 Tsp sesame oil
1 Tsp vegan Worcester sauce
1/2 Tsp salt
Pepper to taste
1 Tsp ginger

30 wonton papers (square flour paper)


Directions:
1. Place pressed tofu, minced mushrooms, minced onion and potato starch into a boll, mix it well until the tofu is well mashed and ingredients mixed. (You want the tofu in lumps about the same size as the onion).
2. Add all seasonings and mix again.
3. Place filling into wonton papers. (Watch this video if you don't know how to make the shape of shumai: http://youtu.be/DAE8-rsfacs). Place shumai in a steamer basket or bamboo steamer. To prevent the buns from sticking to your steaming apparatus, place a cabbage leaf or square of greaseproof paper under each bun. Steam buns for 15 minutes. Eat!




We can find recipes for vegan chinese dumplings easily, but I've never seen a recipe for vegan shumai. I think everybody will like this.
It's an easy and yummy recipe. Tofu makes the filling soft and nice. This shumai is seasoned well, so you don't need any sauce and you won't notice that it's tofu from taste even if you don't like tofu. I use only one tsp of oil, so it's healthy too!


Vegan Memo:
- If you want to know how to make shumai's shape, please check this video. http://youtu.be/DAE8-rsfacs
- Please drain and press the tofu well. The water from unpressed tofu will make the filling too soft to keep it's shape.
- Some wonton paper is not vegan. Please check Chinese supermarkets, Asian stores or well stocked supermarkets.

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Vegan Tofu Katsu with Teriyaki Sauce


  • 2012/02/13

'Vegan Tofu Katsu with Teriyaki Sauce' -- 2 servings

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INGREDIENTS

Inside:
4 koya-tofu (freeze-dried tofu)
400ml dashi or water
2 Tbls soya sauce
1 Tbls mirin
1 Tbls sake

Coating:
1/3 cup flour
1/3 cup water
Panko (breadcrumbs), enough to cover tofu

Vegetable oil

Sauce:
3 Tbls soya sauce
2 Tbls vinegar
2 Tbls mirin
1 Tbls sake
1 Tbls sugar
1 clove garlic
Same amount ginger
1 Tsp potato starch
1 Tsp water



Directions:
1. Place koya-tofu, dash or water, soya sauce, mirin and sake into pan and cover it with otoshi buta (which is Japanese-style drop-lid) or kitchen foil (see Vegan memo) and cook until water is reduced by half (around 10min). Leave it until cold to handle.
2. Make sauce. Put soya sauce, vinegar, mirin, sake, sugar, minced garlic and minced ginger into small pan and bring it to the boil. Mix potato starch with water and add to pan, mixing well until sauce is smooth and thick. Turn off heat.
3. Squeeze the koya-tofu gently, dip it into the flour/water mix, then the breadcrumbs, and deep fry in medium hot oil.
4. Eat with sauce!



I think Koya-tofu katsu is the most famous Japanese vegan recipe in Japan. Almost all Japanese vegans know this recipe. I got koya-tofu from my parents, so I finally made it in the UK. (Katsu is kind of Japanese cutlet. Usually people use pork.)
Seasoning the koya-tofu makes it so juicy, more than smelly real meat. If you eat this katsu with this teriyaki sauce, you can feel like you are eating unhealthy non-vegan food. And it's so good with white rice! Try it!


Vegan Memo:
- If you don't have otoshi buta, you can use kitchen foil. Fold it into a little bit smaller than the pan size, and make small 6 holes to allow the steam to escape.
- I think it might be difficult to find koya-tofu. Please try asking staff in health food shops, Asian supermarkets, or order on the internet!
- When you squeeze koya-tofu, don't do it too much or it will become too dry. But don't do it too gently either or it will be dangerous to deep fry!
- Please make sure to put panko on the narrower sides and corners of the koya-tofu to make it look better!

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Vegan Taco Rice


  • 2011/12/21

'Vegan Taco Rice' -- 4 servings

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INGREDIENTS


Salsa:

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



Directions:

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!

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Vegan Japanese Croquette


  • 2011/12/09

'Vegan Japanese Croquette' -- 4 servings

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INGREDIENTS


Filling:

4 large potatoes

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

Coating:
1 cup flour
1 cup or more water
Breadcrumbs (Japanese style panko)

Vegetable oil

Directions:
1. Cut potato into bite-size piece, boil them until soft. Drain and mash well.
2. Heat vegetable oil in a frying pan, add minced onion. After the onion start to turn clear, add TVP, soy sauce, sugar, mirin and sake and fry more. Stop frying before all the soup has evaporated.
3. Add onion/TVP mixture to the mashed potatoes and mix well. Shape the filling into 5cm balls.
4. After using up all the filling, dip each ball into the flour/water mix, then the breadcrumbs, and deep fry them in medium hot oil. Eat!



Japanese croquette is not that complicated to make, but usually people have some a favorite style. Some people like succulent and meaty ones, and other people like hot and soft potato taste. This recipe is good for vegan/vegetarians who are tired of only being able to eat plain potato croquettes!

Making vegan foods that replicate the texture and oily/juiciness of meat has been one of my vegan cooking challenge for long time, and still I can't find any good way to do that. But this time, I think I could make croquette that were more succulent than usual. Please try it!

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- If you fry mince until it is dry, after you add all sauces, it will be difficult to make the shape of the croquette. So please be careful.
- Flour/water mix shouldn't be so heavy or it will be difficult to dip the filling into the mix. So make it thinner than you think.

Vegan Steamed Meat Bun


  • 2011/11/28

'Vegan steamed meat bun' -- 4 servings (8 pieces)

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INGREDIENTS


The dough:

150g plain flour

2 Tbls baking powder

80ml soy milk

2 Tbls sugar

1 Tbls sesame oil

Salt to taste



The filling:

2 Tbs sesame oil
1 clove garlic

4 leaves cabbage

Half medium onion
Half medium carrot

1/3 cup TVP (before you soak it.)
(If you can't get TVP, you can use 100g firm tofu.)

2 Tsp grated ginger

1 Tbls soy sauce

1/2 Tbls vegan Worcester sauce

1 Tbls sake or wine

1 cube vegetable stock

Salt and pepper to taste

1 Tbls potato flour (or cornstarch)



Directions:

1. Place the ingredients for the dough into a mixing bowl, and mix until combined. Cover bowl with cling film, and wait for 1 hour.

2. While you are waiting, make the filling. Heat sesame oil in a frying pan, add minced garlic and ginger. After it start smells nice, add minced vegetables.

3. After those vegetable became soft, add soaked TVP (or pressed firm tofu), soy sauce, worcester sauce, sake and vegetable stock, mix and continue to fry. Add salt and pepper to taste.

4. Add the potato flour or cornstarch to the mince, mix well. Turn off the heat and allow to cool slightly (if the mixture is too hot you will burn your fingers when filling the buns!).
5. Separate dough into 8 equal pieces, roll each in to a ball, and roll out flat with a rolling pin (or heavy bottle, jar etc.). Place the filling into the centre of each dough circle and begin forming the bun shape.

6. Place buns in a steamer basket or bamboo steamer. To prevent the buns from sticking to your steaming apparatus, place a cabbage leaf or square of greaseproof paper under each bun. Steam buns for 13 minutes. Eat!



I decided to make this because I wanted to use the bamboo steamer I got from the chinese supermarket we went to last week.

When I lived in Japan, fake meat was too expensive to buy, so I just made steamed vegetable buns. But now, finally, I could upgrade to vegan steamed meat bun! Now I can buy TVP 10 mins walk from my house, so I can use it whenever I want. And it's cheap. It was £1.70 for 500g. In Japan, it would be around £15…

Usually people use a mixture of strong flour and usual plain flour to make the dough, but before we moved to Scotland I didn't want to buy the strong kind since I don't use it that much. And I'm too lazy to wait for the dough to rise. These two bad personality traits lead me to making dough which is only using plain flour and a lot of baking powder, haha.

Vegan Memo:
- If you can't get fake meat, you can also use momen tofu or just use more vegetables.
- If you are living in Japan, you can use takana for a more authentic steamed bun taste.
- On step 6, you can use flour on your hands and the table/worktop surface if it's too sticky.
- The dough will be so big, so you should try to make it as thin as you can.
- The easiest way to form the bun's shape is by working your way around the circle of dough, pulling up a piece at a time and pinching it at the top.This is the method I use but really, as long as it's closed, you can make the bun whatever shape you like!

Before steaming:
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