Vegan recipes from Scotland
Japanese Vegan in Scotland

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Easy! Vegan Mince Pies'


  • 2012/12/09

'Easy! Vegan Mince Pies' -- about 12 pieces

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INGREDIENTS

- Pastry
180g cold vegan margarine, cut into 1cm cubes
350g plain flour
50g ground almonds
100g caster sugar
Zest of 1 orange
2 Tbls soya milk
1 pinch salt

- Mincemeat
50g vegan margarine
1 apple, cut into 5mm cubes
50g ground almonds
240g dried fruits (e.g raisins, apricots, raspberries etc.), cut into 5mm cubes if it's too big.
Zest of 1 lemon
Zest of 1 orange
80g brown sugar
1 Tbls brandy
1 dash nutmeg
2 Tsp cinnamon powder
1/4 Tsp each ground coriander, ginger, and cloves

Soya milk, to glaze

Icing sugar, for dusting


Directions:
1. Make the pastry. Rub the cold margarine, flour and almonds with your hands in a bowl. Add sugar, orange zest, soya milk and salt in the bowl, mix and make a ball of pastry. Knead the pastry until the surface is smooth. Cover with cling film and rest in the fridge.
2. Make the mincemeat. Melt the margarine and place in a bowl with all other ingredients of the mincemeat. Mix well and set aside.
3. Roll out the pastry to 5mm thick. Cut the pastry into 12 7-8cm diameter circles with a glass, cup or cutter. Put the pastry circles into a lightly oiled mince pie pan or muffin pan.
4. Fill the pastry cups 2/3 full with the mincemeat. Roll out the rest of pastry to 5mm thick again. Cut the pastry into 5-6cm diam circles (or your favorite shape) and place on top of mincemeat.
5. Brush top of the pies with soya milk for lovely colour. Cook in 200 degrees oven for 20min. EAT!



What does the Christmas atmosphere make you want to eat? I think a lot of people who grow up in the UK will answer 'Mince pie!'. I made this recipe for those people who can't get vegan mince pies or mincemeat around them. Nice Christmasy spices are the best for the cold nights in December.

Vegan Memo:
- If you use a muffin pan, your pies will only fill up the cups 2/3 of the way. But don't worry, that's alright.
- This recipe for mincemeat is easy but not the traditional way. So you can't keep the mincemeat for more than 5-7 days in a fridge.



Nutrition FactsPer a parson
Calories - 342.1
Total Fat - 16.8 g
  Saturated Fat - 4.5 g
  Polyunsaturated Fat - 4.1 g
  Monounsaturated Fat - 4.1 g
Cholesterol - 0.0 mg
Sodium - 207.5 mg
  Potassium - 31.2 mg
Total Carbohydrate - 36.3 g
  Dietary Fiber - 1.6 g
  Sugars - 8.2 g
Protein - 5.2 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 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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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 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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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 Steamed Meat Bun


  • 2011/11/28

'Vegan steamed meat bun' -- 4 servings (8 pieces)

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INGREDIENTS


The dough:

150g plain flour

2 Tbls baking powder

80ml soy milk

2 Tbls sugar

1 Tbls sesame oil

Salt to taste



The filling:

2 Tbs sesame oil
1 clove garlic

4 leaves cabbage

Half medium onion
Half medium carrot

1/3 cup TVP (before you soak it.)
(If you can't get TVP, you can use 100g firm tofu.)

2 Tsp grated ginger

1 Tbls soy sauce

1/2 Tbls vegan Worcester sauce

1 Tbls sake or wine

1 cube vegetable stock

Salt and pepper to taste

1 Tbls potato flour (or cornstarch)



Directions:

1. Place the ingredients for the dough into a mixing bowl, and mix until combined. Cover bowl with cling film, and wait for 1 hour.

2. While you are waiting, make the filling. Heat sesame oil in a frying pan, add minced garlic and ginger. After it start smells nice, add minced vegetables.

3. After those vegetable became soft, add soaked TVP (or pressed firm tofu), soy sauce, worcester sauce, sake and vegetable stock, mix and continue to fry. Add salt and pepper to taste.

4. Add the potato flour or cornstarch to the mince, mix well. Turn off the heat and allow to cool slightly (if the mixture is too hot you will burn your fingers when filling the buns!).
5. Separate dough into 8 equal pieces, roll each in to a ball, and roll out flat with a rolling pin (or heavy bottle, jar etc.). Place the filling into the centre of each dough circle and begin forming the bun shape.

6. Place buns 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 13 minutes. Eat!



I decided to make this because I wanted to use the bamboo steamer I got from the chinese supermarket we went to last week.

When I lived in Japan, fake meat was too expensive to buy, so I just made steamed vegetable buns. But now, finally, I could upgrade to vegan steamed meat bun! Now I can buy TVP 10 mins walk from my house, so I can use it whenever I want. And it's cheap. It was £1.70 for 500g. In Japan, it would be around £15…

Usually people use a mixture of strong flour and usual plain flour to make the dough, but before we moved to Scotland I didn't want to buy the strong kind since I don't use it that much. And I'm too lazy to wait for the dough to rise. These two bad personality traits lead me to making dough which is only using plain flour and a lot of baking powder, haha.

Vegan Memo:
- If you can't get fake meat, you can also use momen tofu or just use more vegetables.
- If you are living in Japan, you can use takana for a more authentic steamed bun taste.
- On step 6, you can use flour on your hands and the table/worktop surface if it's too sticky.
- The dough will be so big, so you should try to make it as thin as you can.
- The easiest way to form the bun's shape is by working your way around the circle of dough, pulling up a piece at a time and pinching it at the top.This is the method I use but really, as long as it's closed, you can make the bun whatever shape you like!

Before steaming:
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