Vegan recipes from Scotland
Japanese Vegan in Scotland

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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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Vegan Mushroom Nanban (Sweet and Sour Sauce)


  • 2012/07/02

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

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INGREDIENTS

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


Directions:
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 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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Vegan Tofu Gyoza


  • 2012/03/22

'Vegan Tofu Gyoza' -- 4-6 Servings (36 pieces)

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INGREDIENTS

Filling:
250g firm tofu
350g cabbage (about half a small head)
100g mushrooms
1 medium carrot
1 Tbls sesame oil
3 cloves garlic
Same amount of ginger
1 Tbls soya sauce
1/2 Tbls vegan Worcester sauce
1/2 Tbls sake
Half a vegetable stock cube
2 Tbls potato starch

36 gyoza papers

Gyoza sauce:
4 Tbls soya sauce
3 Tsp rice vinegar
Chili oil if you want to make it spicy


Directions:
1. Mince or dice finely the cabbage, mushrooms, carrot, garlic and ginger. Heat the sesame oil in a frying pan, add the minced cabbage, mushrooms, carrot, garlic, ginger and the pressed tofu. Once the vegetables start to soften, add the soya sauce, worcester sauce, sake and vegetable stock. Mix everything and cook a few mins to allow the flavours to blend.
2. Add the potato starch a little at a time, mixing well. Turn off the heat, and leave the mixture until it's cool enough to touch.
3. Fill the gyoza papers with the vegetable tofu mixture and press the edges together. (Click here to watch the video about how to make gyoza on youtube!)
4. Heat the vegetable oil in a frying pan. Place the gyoza seam side up in the frying pan in two or three lines (depending on the size of your frying pan). Add a little water to the pan (up to around 1/3 of the height of gyoza). Cover the pan and cook over high heat.
5. After almost all the water has gone, remove the lid and wait until the bottom of the gyoza brown and remaining water has cooked away. Mix the sauce ingredients, dip your gyoza and EAT!



I made this recipe with ingredients that can be found easily here and in Japan. This recipe can become your basic gyoza recipe I think! I use firm tofu instead of fake meat, but even if you don't use tofu it's still good. Cooking the vegetables before putting the mixture inside the gyoza helps to make them firmer.
You should make a lot of gyoza and have a vegan gyoza party with you friends!!

Vegan Memo:
- The vegetables will reduce by about half after cooking!
- You can use any kind of mushrooms you like.
- You can freeze and keep the leftover gyoza.



Nutrition FactsPer person/6 pieces
Calories - 218.4
Total Fat - 6.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.7 g
Cholesterol - 0.0 mg
Sodium - 378.5 mg
  Potassium - 307.1 mg
Total Carbohydrate - 34.6 g
  Dietary Fiber - 3.3 g
  Sugars - 1.5 g
Protein - 12.8 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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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.

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 Soya Milk Ramen


  • 2012/02/07

'Vegan Soya Milk Ramen' -- 4 servings

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INGREDIENTS


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

Directions:

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.

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Takikomi Rice


  • 2012/01/25

"Takikomi" Rice' -- 4 servings

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INGREDIENTS


2 cups Japanese rice
Half carrot
Half pack mushrooms
3 Tbls soya sauce
1 Tbls sake
1 Tbls mirin
405ml water or dashi; the amount to make 2 cups when combined with soya sauce, sake and mirin.
Salt to taste

Directions:

1. Wash the rice, and place it with water or dashi, soya sauce, sake, mirin, chopped carrot and chopped mushrooms into heavy-bottomed pot.
2. Cover the pot, and heat it over strong heat. After the pot starts to release steam, lower the flame (as low as you can), wait 15min. turn up the heat again for 30secs and then turn off. Wait 10mins without opening the pot.
3. Open the pot, mix gently and EAT!



Sometimes I feel like I want to eat takikomi rice until I die. But in the Scotland, I don't have rice cooker, so I used a pot. Of course, it was better than using a rice cooker!
"Takikomi" rice is a famous Japanese home food and also one way to get away from boring everyday white rice. It's like seasoned boiled rice.

For white rice, we should place rice into water and wait some hours to make it softer, but it will be harder if we do it for "takikomi" rice because of salt. So be careful!

You should use the heaviest pot to cook rice in this way. I'm using "LE CREUSET" which is not mine… This kind of cast iron pot is the best choice to simmer something on low heat!

Vegan Memo:
- Of course, you can use other vegetables. Root vegetables such as bamboo roots, lotus root, and burdock are all great if you can find them. Pumpkin and butternut squash are also good for takikomi rice.
- The last 30 sec of cooking is to make "okoge" which are the burned bits. It's the best bit of rice cooked in a pot, so please try it.
- You should not open the pan when you are cooking. It's a Japanese secret!
- The flavor improves with time so if you can wait, it will be more delicious.
- This time, I used rice called "sushi rice" which I got from Chinese supermarket.

Vegan Gratin


  • 2012/01/16

'Vegan Pasta Gratin' -- 4 servings

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INGREDIENTS


2 Tbls margarine
1 onion
1 carrot
Half pack mushrooms
Half head of broccoli
2 Tbls flour

600ml unsweetened soya milk
1 cube vegetable stock
2 Tbls white miso or usual miso paste
Salt and white pepper to taste

180g pasta

1 Tbls olive oil
1 clove garlic
3 Tbls bread crumbs or panko
Vegan cheese to taste
Parsley to taste


Directions:

1. Heat margarine in a heavy bottom pot, add sliced onion and chopped carrot, fry well. After it starts to brown, add sliced mushrooms, broccoli and flour, fry and stir until vegetables are evenly coated and flour is no longer powdery.
2. Add soya milk, vegetable stock and miso, and stop cooking before the mixture starts to boil. Add salt and pepper to taste.
3. Grease the oven dish with olive oil, cut a clove of garlic in half, rub the cut side of the garlic on the oven dish. Place boiled pasta, white sauce, vegan cheese and bread crumbs into the oven dish (in that order), bake until bread crumbs are brown (around 20min in 200 degrees). Place parsley on top of gratin and eat!



Kids like it. Adults like it. It's creamy gratin! For this vegan cream sauce, the sweetness of well cooked onion and the richness of the miso is important. Of course, you can use this recipe for stew, doria (gratin using rice) and so on, and also you can use potatoes, asparagus… or anything instead of pasta, I think.
Gratin is not so complicated and it is easy to make a side dish when you are baking it. So I want people who don't usually cook to challenge themselves and try this recipe.

Vegan Memo:
- If you can't get vegan cheese, you don't need to use it.
- If your vegan cheese is able to melt, you can put it on top of gratin. If your vegan chess is not able to melt, you should add it in the white sauce. Otherwise it will be dried crispy vegan cheese!
- You should try it with hot sauce. It's super delicious!

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Vegan Spicy Harusame Soup


  • 2011/12/02

'Vegan Spicy Harusame Soup' -- 4 servings

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INGREDIENTS



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



Directions:

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.