Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Gluten-Free Gnocchi


  • 2012/09/09

'Vegan Gluten-Free Gnocchi' -- 4 Servings

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INGREDIENTS

400g potatoes, peeled and chopped
1/4 cup soya milk
2 Tbls olive oil
1/2 Tsp salt

2/3 cup rice flour
1/3 potato flour (potato starch)
2 Tbls tapioca flour
1 Tsp xanthan gum

- Pesto
60g fresh basil
1/3 cup olive oil
1/3 cup pine nuts or walnuts, toasted
3 cloves garlic
1/2 Tsp salt
Pepper to taste


Directions:
1. Place the chopped potatoes on a microwave suitable plate, cover with clean film. Cook for 7-8 min (700w) until potatoes are soft. Mash the potatoes in a big bowl. If you want a stronger potato flavor, you don't need to peel the potatoes.
2. Add soya milk, olive oil and salt to the bowl. Mix well until the mixture is smooth.
3. Mix all flour and xanthan gum in a separate bowl and add half to the mashed potato. Mix well and add the rest of the flour mix. Using your hands, knead the dough until smooth. Divide the dough into 3 balls and form them into bar shapes. Cut the dough into 2cm small pieces and then roll each piece into a small ball. Make gnocchi shape using a fork.
4. Boil a big pan of water with salt. Meanwhile make the pesto. Process all ingredients of the pesto in a food processor, set aside.
5. Add the gnocchi to a pan of boiling water. After the gnocchi start to float to the surface of the water (about 2min), drain and serve with pesto!



This is not normal gnocchi. This is gluten-free gnocchi! Even if you don't have a gluten allergy, I want you to try gluten-free cooking. You can discover some new ways of cooking and new ingredients, I think.

Vegan Memo:
- Of course, you can eat this gnocchi with tomato sauce or some other kinds of sauce!



Nutrition FactsPer serving without the pesto
Calories - 285.2
Total Fat - 7.7 g
  Saturated Fat - 1.2 g
  Polyunsaturated Fat - 1.3 g
  Monounsaturated Fat - 5.2 g
Cholesterol - 0.0 mg
Sodium - 306.5 mg
  Potassium - 382.9 mg
Total Carbohydrate - 51.6 g
  Dietary Fiber - 2.8 g
  Sugars - 0.7 g
Protein - 3.9 g
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Vegan Spicy Japanese Yuzu-kosho Pasta


  • 2012/07/11

'Vegan Spicy Japanese Yuzu-kosho Pasta' -- 2 Servings

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INGREDIENTS

180g Spaghetti
Half Aubergine (about 150g)
1 medium onion
2 cloves garlic

1 Tbls Vegan margarine or olive oil
3 Tbls soya sauce
2 Tbls wine or sake
2 Tbls water used to cook pasta
1 Tbls mirin
1-2 Tsp Yuzu-kosho
Salt & pepper to taste

Nori to garnish
Rocket (arugula) to garnish
Lemon to taste


Directions:
1. Slice the aubergine into 1cm or less rounds. Splash slices with olive oil, salt and pepper. Bake the aubergine for 20min in a 230 degree oven (you can also deep fry).
2. Start cooking the spaghetti in boiling water.
3. Heat the margarine or olive oil on a frying pan and add the garlic. After the garlic starts to smell nice, add the sliced onion. After the onion is soft, add soya sauce, wine, water, mirin and Yuzu-kosho. Bring to a boil. Add salt and pepper to taste. If you want to make it spicier, add more Yuzu-kosho.
4. Place cooked pasta and cooked aubergine in the frying pan and mix. Place the pasta on dishes, garnish with rocket, lemon and nori. EAT!



Yuzu-kosho again! If you like spicy food and Japanese food, I think you will like the flavor combination in this dish. Yuzu-kosho is not a common ingredient in western countries, but it one of my favorite Japanese condiments. Unusually for Japanese ingredients, it's so spicy. You can use it with so many kinds of food! For example, udon, tofu, or in nabe. I think you can find it in a Japanese supermarket or, of course, on the internet. Please try it and enjoy it!

Vegan Memo:
- Yuzu-kosho is pretty strong! Please be carful not to use too much!
- If you are living in the UK, you can buy yuzu-kosho from Japan Centre (online and from their store in London).



Nutrition FactsPer Serving
Calories - 482.1
Total Fat - 8.2 g
  Saturated Fat - 1.1 g
  Polyunsaturated Fat - 1.2 g
  Monounsaturated Fat - 5.1 g
Cholesterol - 0.0 mg
Sodium - 1,504.8 mg
  Potassium - 321.9 mg
Total Carbohydrate - 85.5 g
  Dietary Fiber - 4.0 g
  Sugars - 2.4 g
Protein - 14.4 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 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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