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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Cold Pad Thai with Spicy Peanut Sauce


  • 2012/04/22

'Cold Pad Thai with Spicy Peanut Sauce' -- 4 Servings

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INGREDIENTS

300g rice noodles(2-3mm)
1 carrot
2 tomato
1 cucumber
1 red or yellow pepper
Tosted sesame seeds, to garnish
Coriander, as much as you want

- Peanut Sauce
4 Tbls peanut butter (I used crunchy)
1 Tbls soya sauce
2 Tbls rice vinegar
2 Tbls water
2 cloves garlic
Ginger (same amount as garlic)
1 Tbls Sriracha sauce (or other kind of Asian chili sauce)
1/2 Tbls sugar


Directions:
1. Boil noodles a little bit longer than package directions and remove from water to drain. Cool the noodles down in the cold water and transfer to a dish.
2. Make the sauce. Press or grate garlic and ginger and mix with all ingredients for the sauce.
3. Slice all the vegetables, place on top of noodles. Pour the sauce on the dish, put coriander and sesame seeds on top to garnish. EAT!



Pad thai is a Thai style stir-fried rice noodle dish. I made a cold version of it. The combination of the spicy peanut sauce and coriander is the best on cold noodles. You can easily make a raw food version if you use sliced vegetables instead of the rice noodles!

Vegan Memo:
- If you don't have crunchy peanut butter, use smooth.
- If you use sweetened peanut butter, you don't need to add any sugar.
- You should make the rice noodles softer than usual when you eat rice noodles cold.



Nutrition FactsPer person
Calories - 253.8
Total Fat - 10.3 g
  Saturated Fat - 0.2 g
  Polyunsaturated Fat - 0.5 g
  Monounsaturated Fat - 0.4 g
Cholesterol - 0.0 mg
Sodium - 259.8 mg
  Potassium - 88.0 mg
Total Carbohydrate - 33.6 g
  Dietary Fiber - 3.9 g
  Sugars - 9.5 g
Protein - 6.6 g
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