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 Mini Pizza with Gyoza Paper


  • 2012/07/26

'Vegan Mini Pizza with Gyoza Paper' -- 12 pieces

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INGREDIENTS

12 gyoza papers

Tomato sauce:
3 medium tomatoes
Half onion
2 cloves garlic
2 Tsp olive oil
2 Tbls red or white wine
1 Tbls tomato purée
1/2 Tsp dried basil
1/2 Tsp dried oregano
1/2 vegetable stock cube
Salt and pepper to taste

1/2 cup sweetcorn
Vegan mayonnaise or vegan cheese if you want


Directions:
1. Heat the olive oil in a small sauce pan or frying pan and add minced onion and garlic.
2. After the onion starts to turn clear, add all the ingredients for the tomato sauce into the pan. Bring to a boil, simmer for 5 min and add more salt and pepper if you need.
3. Spread the tomato sauce, corn and mayonnaise (or cheese) on the gyoza paper. Bake in a 200 degrees oven for 10 min. EAT!



Making pizza dough is too much work for me. Pizza should be easy and fast food! If you think so too, please try using gyoza papers instead of pizza dough. The gyoza paper will be so crispy in the oven.

Vegan Memo:
- I used only corn this time, but you can try using diced pepper, mushroom, tofu or anything else you like too!
- You should be able to find gyoza papers at your nearest Chinese supermarket, I think. They are not always vegan though so please check the ingredients.
- Do a pizza party!



Nutrition FactsHalf of the recipe
Calories - 222.1
Total Fat - 12.8 g
  Saturated Fat - 0.9 g
  Polyunsaturated Fat - 2.9 g
  Monounsaturated Fat - 8.6 g
Cholesterol - 0.0 mg
Sodium - 232.8 mg
  Potassium - 592.8 mg
Total Carbohydrate - 20.9 g
  Dietary Fiber - 3.9 g
  Sugars - 2.4 g
Protein - 3.9 g
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Vegan Omelette with Stir Fried Spinach and Mushrooms


  • 2012/04/02

'Vegan Omelette with Stir Fried Spinach and Mushrooms' -- 2 Servings

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INGREDIENTS

- Omelette
200g firm tofu
3 Tbls soya milk
2 Tbls miso paste
1 Tbls potato starch
1/2 Tbls mirin
1/2 Tsp turmeric
1 pinch paprika
Salt and pepper to taste
1/4 cup rice flour
(1 Tbls nutritional yeast, if you have or can get.)

- Filling
100g spinach
100g mushrooms
2 cloves garlic
1 Tbls olive oil
1 Tbls soya sauce
1 Tbls vegan mayonnaise
Salt and pepper to taste


Directions:
1. Mix all ingredients of the omelette with blender until smooth.
2. Heat the olive oil in a frying pan, add minced garlic. When the garlic starts to smell good, add spinach and sliced mushrooms.
3. Once the vegetables are tender, add soya sauce and mayonnaise. Stir and cook, add salt and pepper to taste and set aside.
4. Add vegetable oil to a non-stick frying pan (do not preheat - see memo), add half of the tofu mixture and spread out the mixture to make the shape of an omelette about 7mm thick. Turn on the heat and fry it over low heat until the bottom side is starting to brown. Gently flip it over. After the other side starts to brown, transfer omelette to a dish.
5. Cook the rest of the tofu mixture in the same way. Put the cooked spinach and mushroom's filling on half of each of the omelettes. Fold the omelette to cover the filling. EAT!!



We can veganize almost all foods that use eggs now, but it can be difficult to make dishes that have egg as the main ingredient (i.e. omelettes!) I use tofu and rice flour for the texture, miso for taste and turmeric for appearance. It totally looks like egg. From the filling, you can smell the nice garlic. And the mix of the taste of mayonnaise and soya sauce makes you feel so satisfied.
In the UK or America, I think you can get nutritional yeast or black salt (Kala namak) easily, so you can add them if you want to make it more eggy.

Vegan Memo:
- You should spread the tofu mixture on to the pan BEFORE heating it. If you add the mixture to a hot frying pan it will be difficult to spread.
- It's difficult to flip it over, so please be careful!
- This filling has enough taste, so you don't need additional sauce I think.
- If you don't have a blender or food processor, you can do it by hand. But you have to mix really hard!!



Nutrition FactsPer person/Half of the recipe
Calories - 327.1
Total Fat - 19.7 g
  Saturated Fat - 2.5 g
  Polyunsaturated Fat - 6.9 g
  Monounsaturated Fat - 8.5 g
Cholesterol - 0.0 mg
Sodium - 1,489.3 mg
  Potassium - 753.0 mg
Total Carbohydrate - 38.2 g
  Dietary Fiber - 7.2 g
  Sugars - 2.0 g
Protein - 24.2 g
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Tofu Cooked in Aluminium Foil with Mayo and Yuzu Kosho


  • 2012/02/26

'Tofu Cooked in Aluminium Foil with Mayo and Yuzu Kosho' -- 2 Servings

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
Half onion

Yuzu kosho to taste

1 Tsp miso
1 Tsp white wine
2 Tbls vegan mayonnaise
Pepper to taste
1 clove garlic



Directions:
1. Slice tofu into 1cm pieces and slice mushrooms and onions too. Spread yuzu kosho on the top sides of the tofu.
2. Mix miso, wine, mayo, pepper and grated garlic well.
3. Place sliced onion, tofu, sliced mushrooms and mayo mixture, in that order, on two big pieces of aluminium foil and wrap it securely. Bake for around 15min in 200 degrees. EAT!




Yuzu kosho is a Japanese seasoning which is a paste made of yuzu and pepper. Spicy and tasty. It's really good with so many things, but finally I noticed that it's really good with mayonnaise! I made this easy aluminium foil cooking recipe with that mayo and yuzu kosho sauce, and with the nice smell of garlic. If you want to buy yuzu kosho outside of Japan, I think you can find it in a well stocked Japanese supermarket. But unfortunately I haven't seen it in the UK so far. Please try to find it!

Vegan Memo:
- You can use any kinds of mushrooms except poison ones!
- Please wrap it with aluminium foil tightly so that the steam cannot escape.
- Yuzu kosho has a strong, spicy flavour so don't use too much at first.
- After cooking, please be careful of the hot steam coming out from foil when you open it.