Vegan recipes from Scotland
Japanese Vegan in Scotland

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Easy! Colorful! Vegan Paella


  • 2012/07/20

'Easy! Colorful! Vegan Paella' -- 2 Servings

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INGREDIENTS

1 cup basmati rice
1 medium onion
1 medium tomato
1 red pepper
10 stems of asparagus or green beans
1/3 cup green peas
2 cloves garlic
1 fresh chili pepper
1 Tbls olive oil or vegan margarine
1/2 Tsp paprika
1/2 Tsp thyme
1/4 cup white wine
Salt to taste
400ml water
(A dash saffron, if available)
1 cube vegetable stock

2 slices lemon
Parsley to garnish
1/4 cup pine nuts or crushed walnuts


Directions:
1. Heat the olive oil in a frying pan and add minced onion, garlic and chili. After the onion starts to soften, add tomato (chopped into 1cm cubes) and cook for 1-2 min.
2. Add rice (without washing first), cook until the rice starts to turn clear (about 3-4 min).
3. Add the water, wine, paprika, thyme, salt and vegetable stock cube, and mix gently. Cook over high heat. If you are using saffron, make the water warm, add the saffron and wait for a while.
4. When it starts to boil, cover the pan and turn the heat down to the lowest level. Simmer for 5 min. Remove the lid, put the sliced red pepper, asparagus and green peas on the rice. Cover the pan again and simmer for 10 min.
5. Turn off the heat and wait for 5 min without removing the cover. Open the pan, garnish with lemon, parsley and the toasted pine nuts or walnuts. EAT!



Do you want to make an easy colorful main dish? You can make this paella! I recommend basmati rice for this paella. Basmati rice has great flavor and a nice texture that matches paella. I think you don't even need to use saffron! Please try it!

Vegan Memo:
- Unlike usual rice dishes, when making paella you shouldn't wash the rice first. Using unwashed rice helps the flavour to penetrate each grain.
- I used green beans instead of asparagus because I couldn't get asparagus that day.
- If you are using walnuts, crush and toast them before adding to paella.



Nutrition FactsPer Serving
Calories - 407.8
Total Fat - 19.6 g
  Saturated Fat - 2.0 g
  Polyunsaturated Fat - 6.6 g
  Monounsaturated Fat - 8.2 g
Cholesterol - 0.0 mg
Sodium - 154.8 mg
  Potassium - 507.0 mg
Total Carbohydrate - 36.4 g
  Dietary Fiber - 7.0 g
  Sugars - 4.5 g
Protein - 8.2 g
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Non Oil Vegan Katsu-Don


  • 2012/06/06

'Non Oil Vegan Katsu-Don' -- 4 Servings

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INGREDIENTS

4 servings rice

400g frozen firm tofu (or 2 pieces Koya tofu)
1/2 cup plain flour
1/2 cup water
2 cups panko (breadcrumbs)

Katsu-Don sauce:
1 cup water
6 Tbls (90ml) soya sauce
4 Tbls (60ml) mirin
2 Tbls sugar
3 Tbls sake or white wine
salt to taste

1 onion
200g silken tofu
1 Tbls potato starch or corn starch (mix with same amount of water)
Spring onion to garnish


Directions:
1. Defrost the frozen tofu, drain and press. Slice the tofu into 5-7mm thick.
2. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
3. Mix the flour and water in a bowl. Dip the sliced tofu first into the flour/water mixture, then into the panko.
4. Bake the tofu for 10min in a 220 degree oven, flip over and bake for 5 more minutes.
5. Place all ingredients for Katsu-Don sauce in a pan, and bring to a boil. Turn the heat down to medium and add sliced onion. Cover and cook until the onion is soft.
6. Mush the silken tofu by hand and add to the sauce pan. Add the potato starch and water mixture too and mix well. Bring it to a boil then turn off the heat. Place the rice, baked tofu, sauce and thinly sliced spring onions in a bowl. EAT!



Katsu Don is one of the most famous Japanese rice bowls. Traditionally Katsu is made of breaded deep-fried pork meat, and a thick sauce with egg is poured on top. I made this vegan Katsu from frozen tofu which has a harder texture and used silken tofu instead of the egg for the sauce. The normal way to cook the Katsu is deep-frying, but I chose to bake mine to make the healthiest Katsu Don in the world! This sauce is thick and salty and the best match with white rice!

Vegan Memo:
- If you want to deep fry the Katsu, you can do it without changing the recipe. But you don't need to toast the panko first.



Nutrition FactsPer Serving
Calories - 458.6
Total Fat - 10.9 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 5.8 g
  Monounsaturated Fat - 2.2 g
Cholesterol - 0.0 mg
Sodium - 902.0 mg
  Potassium - 474.3 mg
Total Carbohydrate - 79.5 g
  Dietary Fiber - 4.7 g
  Sugars - 15.0 g
Protein - 26.3 g
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Avocado and Orange Japanese Vegan Chirashi Sushi


  • 2012/05/23

'Avocado and Orange Japanese Vegan Chirashi Sushi' -- 4 Servings

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INGREDIENTS

Sushi rice:
2 cups Japanese rice
2 cups water
3 Tbls rice wine vinegar
3 Tbls sugar
1 Tsp salt

Seasoned Koya Tofu:
1 Koya tofu (freeze-dried tofu) (If you can't get it, you can use 200g frozen firm tofu instead of Koya tofu.)
1 cup water
2 Tbls sake or white wine
2 Tbls sugar
2 Tsp soya sauce
1/2 Tsp salt

1 carrot
1/4 Tsp salt
1 avocado
1 orange
2/3 cup shelled edamame (If frozen, defrost before use. If raw, cook in boiling water first.)
Nori to garnish


Directions:
1. Start by cooking the rice: Wash the rice, and soak in water for 30min if you have time. Drain the rice and put in a heavy-bottom pan with water. Cover the pan and cook over high heat. After you can see steam coming out from the pan, turn the heat down to lowest setting. Wait for 10min. Turn off the heat, wait for 10min without opening the lid.
2. Place Koya tofu, water, sake, sugar, soya sauce and salt into the pan, bring it to a boil. Cover the pan and cook for 10min over low heat. Set aside until it is cold enough to touch. Cut the reconstituted tofu into thin rectangles.
3. Cut the carrot into thin strips, place in a bowl with salt and mix. Wait for 10min, squeeze out the water from the carrot. Set aside.
4. Mix the vinegar, sugar and salt until all sugar is dissolved. Add the liquids to the hot cooked rice, mixing well with a spatula in cutting motions. If you mix the rice in the normal way, the rice will get mushed up!
5. Place the rice, sliced Koya tofu, carrot, sliced avocado, sliced orange, edamame and nor on a dish (in that order). EAT!



Chirashi sushi is a popular home made sushi in Japan. Usually people use egg and fish on the sushi rice so I made it vegan with avocado and seasoned freeze-dried tofu. This freeze-dried tofu (Koya tofu) is so useful in the Japanese vegan cooking, but difficult to find in the UK. So you can make it by yourself! It's so easy. Buy firm tofu and freeze it. Next day, defrost the tofu. You will notice the tofu has changed into a sponge!

Vegan Memo:
- Don't lift the lid of the pan while you are cooking the rice! This is the Japanese way to make soft rice!
- If you have a rice cooker, you can use it.
- You can make your own chirashi sushi with other kinds of vegetables! (e.g cucumber, celery, red pepper and so on. )



Nutrition FactsPer Serving
Calories - 391.7
Total Fat - 10.8 g
  Saturated Fat - 1.5 g
  Polyunsaturated Fat - 3.2 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 937.5 mg
  Potassium - 404.8 mg
Total Carbohydrate - 31.0 g
  Dietary Fiber - 4.8 g
  Sugars - 21.9 g
Protein - 12.8 g
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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 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 Taco Rice


  • 2011/12/21

'Vegan Taco Rice' -- 4 servings

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INGREDIENTS


Salsa:

1 onion
3 tomatoes
3 cloves of garlic
2 Tbls lemon juice
1 Tbls olive oil
2 Tsp sugar
Salt & pepper to taste
Chili powder to taste

Vegan mince:

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

Harf lettuce
4 avocados
Vegan cheese
Fresh coriander to taste
4 servings rice



Directions:

1. Make salsa. Place minced onion, minced tomatoes and all other ingredients for the salsa into a bowl and mix well. Refrigerate for 30 mins.
2. Make vegan mince. Heat vegetable oil in a frying pan, add minced onion. Once the onion starts to turn clear, add all other ingredients for the vegan mince and continue to fry. Stop frying after all the soup has evaporated.
3. Place rice, sliced lettuce, salsa, vegan mince, sliced avocado and vegan cheese on plates (in that order) and put coriander on the top. Eat!



This is the best short recipe ever! If you buy salsa in a supermarket and use natto instead of vegan mince, it will be the shortest recipe.

I recommend using natto on this recipe instead of vegan mince. Of course it's easier than making vegan mince, but it's also absolutely delicious! The three best foods with natto are kimchi, avocado and rice, I think. (Salsa is not kimchi, but same kind of taste…) If we use everything.... it must be amazing o_0

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- You can try any vegetable with this recipe.
- You should make the salsa juicy. Salsa juice makes the rice tasty!

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