Vegan recipes from Scotland
Japanese Vegan in Scotland

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Spinach and Potato Vegan Curry Croquette


  • 2012/10/06

'Spinach and Potato Vegan Curry Croquette' -- 2 Servings (4 pieces)

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INGREDIENTS

400g potatoes, cut into 2cm cubes and soaked in a bowl of water for 10 min
1 medium onion, minced
100g fresh spinach
1 clove garlic, minced
Same amount of ginger, minced
2 Tbls olive oil
1 1/2 Tbls curry powder
1 Tbls ketchup
1 Tsp sugar
1 Tsp garam masala
1 Tsp vegan Worcester sauce
Salt & pepper to taste

1/2 cup flour
1/2 cup water
1 cup Panko (breadcrumbs)


Directions:
1. Drain the potatoes and place on a microwave suitable plate. Cover with clear film, cook for 6 min (700w). Uncover the plate and cook again for 2 min until potatoes are soft. Mash the potatoes in a big bowl. If you want a stronger potato flavor, you can leave the skins on.
2. Heat vegetable oil in a frying pan. Add onion, garlic and ginger and stir-fry until the onion is golden. Add spinach and cook until the spinach is soft. Add the fried veggies to the bowl with the potatoes.
3. Add olive oil, curry powder, ketchup, sugar, garam masala and Worcester sauce and mix well. Add salt and pepper to taste. Separate the mixture into 4 balls and form into burger shapes.
4. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
5. Mix the flour and water in a bowl. Dip the burgers first into the flour/water mixture, then into the panko.
6. Bake the croquettes for 10 min in a 220 degree oven, flip over and bake for 5 more minutes.
7. Eat with your favorite sauce (e.g brown sauce or chili sauce)!!



Croquette again! But this one is healthier than my other post! I usually use Japanese brown sauce like Tonkatsu sauce but you can enjoy them without sauce too!
If you don't mind eating oily food, you can also deep-fry the croquette (You don't need to toast the panko first). It is the traditional way to cook them.

Vegan Memo:
- If you deep-fry these, they will soak up quite a lot of oil (about 10% of the weight of the croquette).



Nutrition FactsPer a croquette
Calories - 298.6
Total Fat - 7.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 0.8 g
  Monounsaturated Fat - 5.1 g
Cholesterol - 0.0 mg
Sodium - 162.6 mg
  Potassium - 666.5 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 4.6 g
  Sugars - 3.3 g
Protein - 6.3 g
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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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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 Japanese Curry


  • 2011/12/30

'Vegan Japanese Curry' -- 4 servings

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INGREDIENTS



3 potatoes

1 onion
2 carrots
Half cauliflower
2 Tbls olive oil
3 cloves of garlic, same amount of ginger
3 Tbls curry powder
1 Tsp turmeric powder
1 Tsp cumin powder
2 Tbls flour
Chili powder to taste
800ml water
1 cube of vegetable stock
2 Tbls Bulldog sauce or vegan Worcester sauce (see memo)
2 Tbls ketchup
2 Tbls maple syrup
1 leaf laurel (bay leaf)
Salt & pepper to taste
4 servings rice

Directions:

1. Heat olive oil in frying pan, add minced garlic and ginger. After it starts to smell good, add chopped onion, potatoes and carrot and fry more.
2. Add curry powder, turmeric powder, cumin powder, flour and chili powder and fry it until it stops looking powdery.
3. Add the water and veggie stock and bring to the boil. After it starts boiling, lower the flame and add bulldog sauce, ketchup, maple syrup and laurel and cook until everything becomes soft. Add salt and pepper to taste and eat with rice!



I'm eating Indian curry a lot in Scotland. I'm always thinking about Indian curry.

But I want to eat Japanese curry SOMETIMES! But I want to taste of spice too! So I made this.

Actually, in the UK, Japanese curry roux is sometimes vegan because it will be annoying to import if it contains meat. I was surprised by the foods I can find here that are vegan (e.g. instant ramen). Vegan instant ramen… It must be junk food, but sounds like it's healthy.

Vegan Memo:
- You can get curry powder in the spice section of supermarket.
- Sometimes curry powder is too spicy, so you need to check taste before adding chili powder.
- Bulldog sauce is a bit like British brown sauce. You can find it in well-stocked Asian/Japanese stores or online. It's expensive but you can use it for a lot of Japanese recipes - okonomiyaki, yaki soba, and on tonkatsu etc.
- If you can't get Bulldog sauce, you can use worcester sauce and tonkatsu sauce. I think 1 Tbls soy sauce might be okay too.

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Vegan Japanese Croquette


  • 2011/12/09

'Vegan Japanese Croquette' -- 4 servings

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INGREDIENTS


Filling:

4 large potatoes

1 onion
1 cup TVP (before rehydrating)
3 Tbls soy sauce
2 Tbls sugar
2 Tbls mirin
2 Tbls sake
Salt & pepper to taste

Coating:
1 cup flour
1 cup or more water
Breadcrumbs (Japanese style panko)

Vegetable oil

Directions:
1. Cut potato into bite-size piece, boil them until soft. Drain and mash well.
2. Heat vegetable oil in a frying pan, add minced onion. After the onion start to turn clear, add TVP, soy sauce, sugar, mirin and sake and fry more. Stop frying before all the soup has evaporated.
3. Add onion/TVP mixture to the mashed potatoes and mix well. Shape the filling into 5cm balls.
4. After using up all the filling, dip each ball into the flour/water mix, then the breadcrumbs, and deep fry them in medium hot oil. Eat!



Japanese croquette is not that complicated to make, but usually people have some a favorite style. Some people like succulent and meaty ones, and other people like hot and soft potato taste. This recipe is good for vegan/vegetarians who are tired of only being able to eat plain potato croquettes!

Making vegan foods that replicate the texture and oily/juiciness of meat has been one of my vegan cooking challenge for long time, and still I can't find any good way to do that. But this time, I think I could make croquette that were more succulent than usual. Please try it!

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- If you fry mince until it is dry, after you add all sauces, it will be difficult to make the shape of the croquette. So please be careful.
- Flour/water mix shouldn't be so heavy or it will be difficult to dip the filling into the mix. So make it thinner than you think.