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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Courgette & Soya Milk Vegan Soup


  • 2012/04/15

'Courgette & Soya Milk Vegan Soup' -- 4 Servings

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INGREDIENTS

4 small courgettes/zucchini (600g)
1 onion
1 potato (medium baking potato size)
Water (Enough to cover the vegetables in the pan)
1 Vegetable stock cube
1 cup unsweetened soya milk
1 Tbls miso paste
Salt & white pepper (or black pepper) to taste
Parsley and soya cream to garnish


Directions:
1. Peel the potato, cut it and the vegetables into 2cm cubes.
2. Put all vegetables and vegetable stock cube into a deep pan, add water until all vegetables are covered. Cook over high heat. After the water begins to boil, turn the heat down to low, cover the pan and cook for 10-15min until vegetables are tender.
3. Turn the heat off, blend the soup with a hand blender until smooth. (If you don't have a hand blender, you can use a normal blender. But I think you should wait until the soup cools a little before transferring to your blender).
4. Add miso paste and soya milk, mix well and cook over the low heat. Before the soup starts to boil, turn off the heat, add salt and pepper to taste. EAT!



After I make a complicated recipe, I always want to make an easy recipe next. And I got some cheap courgettes, so I made soup this time. Cream soup is easy and healthy. You can eat a lot of vegetables and it's yummy! I think it's good for kids who hate vegetables. You should try to get some nice bread at your favourite bread shop, and eat it with this soup! It's a nice and easy light dinner!

Vegan Memo:
- If you boil the soya milk, the look and flavor will be bad. So please be carful!
- If you want a little more "something" for the taste, try adding a little bit of garam masala.
- To make this kind of soup, I recommend a hand blender. If you don't have it, of course, you can use a normal blender. But you should wait until the soup is cool enough.



Nutrition FactsPer person
Calories - 110.3
Total Fat - 2.1 g
  Saturated Fat - 0.2 g
  Polyunsaturated Fat - 0.8 g
  Monounsaturated Fat - 0.2 g
Cholesterol - 0.0 mg
Sodium - 700.2 mg
  Potassium - 224.3 mg
Total Carbohydrate - 19.0 g
  Dietary Fiber - 3.9 g
  Sugars - 3.0 g
Protein - 5.5 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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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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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.