Vegan recipes from Scotland
Japanese Vegan in Scotland

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Chickpea Vegan Burger with Teriyaki Sauce


  • 2012/03/12

'Chickpea Vegan Burger with Teriyaki Sauce' -- 4 Servings

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INGREDIENTS

The burger:
400g can chickpeas, drained and rinsed (242g after draining)
1 onion, diced
Half carrot, minced
approx 15 leaves basil, minced
2 Tbls flour
1/2 cup bread crumbs
1 dash nutmeg powder
1/2 Tsp paprika
1 Tsp thyme
1 Tbls olive oil
Pepper to taste

The teriyaki sauce:
6 Tbls sake
6 Tbls mirin
4 Tbld soya sauce
2 Tsp sugar
2 Tbls water

1 Tsp potato starch, mixed with same amount of water


Directions:
1. Heat a little vegetable oil in a frying pan, add minced onion and carrot, fry until the carrot is soft.
2. Place chickpeas in a bowl, mash them with the back of a fork.
3. Place all other ingredients for the burger, fried onion and carrot into the bowl, and mix well. Separate mixture into 4 equal pieces, and shape into burgers.
4. Fry burgers on both sides over medium heat.
5. Mix the ingredients for the teriyaki sauce and pour from the corner of the frying pan, cooking over high heat. After the sauce reduces by half, take the burgers out and add the potato starch/water paste to the pan. Cook and mix for a short time until thickened and smooth. Spread sauce on the burgers. EAT!



I didn't make a vegan burger for a long time. It's easy for the mixture to get too dry if you use chickpeas for vegan burgers, but cooking with teriyaki sauce helps to makes it moist. The teriyaki sauce soaks into the burger a little bit and this burger is already flavoured, so you don't feel like you are eating beans.
If you want to feel the chickpeas texture, you can leave some bits when you mash it.
I decided to give the nutritional info for my recipes using Recipe Calculator from Spark Recipes, so please check it as well!

Vegan Memo:
- You can use other kinds of beans I think, e.g black beans, soya beans and so on.
- You can use dried basil instead of fresh basil if you don't have it.



Nutrition FactsPer person/1 burger
Calories - 232.1
Total Fat - 6.6 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 1.2 g
  Monounsaturated Fat - 4.0 g
Cholesterol - 0.0 mg
Sodium - 997.1 mg
  Potassium - 160.4 mg
Total Carbohydrate - 36.1 g
  Dietary Fiber - 3.0 g
  Sugars - 5.2 g
Protein - 5.0 g
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Vegan Tofu Katsu with Teriyaki Sauce


  • 2012/02/13

'Vegan Tofu Katsu with Teriyaki Sauce' -- 2 servings

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INGREDIENTS

Inside:
4 koya-tofu (freeze-dried tofu)
400ml dashi or water
2 Tbls soya sauce
1 Tbls mirin
1 Tbls sake

Coating:
1/3 cup flour
1/3 cup water
Panko (breadcrumbs), enough to cover tofu

Vegetable oil

Sauce:
3 Tbls soya sauce
2 Tbls vinegar
2 Tbls mirin
1 Tbls sake
1 Tbls sugar
1 clove garlic
Same amount ginger
1 Tsp potato starch
1 Tsp water



Directions:
1. Place koya-tofu, dash or water, soya sauce, mirin and sake into pan and cover it with otoshi buta (which is Japanese-style drop-lid) or kitchen foil (see Vegan memo) and cook until water is reduced by half (around 10min). Leave it until cold to handle.
2. Make sauce. Put soya sauce, vinegar, mirin, sake, sugar, minced garlic and minced ginger into small pan and bring it to the boil. Mix potato starch with water and add to pan, mixing well until sauce is smooth and thick. Turn off heat.
3. Squeeze the koya-tofu gently, dip it into the flour/water mix, then the breadcrumbs, and deep fry in medium hot oil.
4. Eat with sauce!



I think Koya-tofu katsu is the most famous Japanese vegan recipe in Japan. Almost all Japanese vegans know this recipe. I got koya-tofu from my parents, so I finally made it in the UK. (Katsu is kind of Japanese cutlet. Usually people use pork.)
Seasoning the koya-tofu makes it so juicy, more than smelly real meat. If you eat this katsu with this teriyaki sauce, you can feel like you are eating unhealthy non-vegan food. And it's so good with white rice! Try it!


Vegan Memo:
- If you don't have otoshi buta, you can use kitchen foil. Fold it into a little bit smaller than the pan size, and make small 6 holes to allow the steam to escape.
- I think it might be difficult to find koya-tofu. Please try asking staff in health food shops, Asian supermarkets, or order on the internet!
- When you squeeze koya-tofu, don't do it too much or it will become too dry. But don't do it too gently either or it will be dangerous to deep fry!
- Please make sure to put panko on the narrower sides and corners of the koya-tofu to make it look better!

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