Vegan recipes from Scotland
Japanese Vegan in Scotland

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My Vegan Tofu Chili Non Carne


  • 2012/09/02

'My Vegan Tofu Chili Non Carne' -- 4 Servings

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INGREDIENTS

1 Tbls olive oil
1 medium onion, cut into small dice
1 red pepper, cut into small dice
2 cloves garlic, minced
1 chipotle with seeds, minced (or 1-3 Tsp chili powder)
1 can of whole plum tomatoes (400g non drained weight)
300g firm tofu (momen style)
1 cube vegetable stock
2 Tbls tomato puree
2 Tsp cumin powder
1 Tsp paprika
1 Tsp oregano
1 Tsp cocoa powder
1 Tsp sugar
1 Tsp (vegan) Worcester sauce
1 bay leaf
1 can kidney beans
Salt & pepper to taste
Fresh coriander to garnish


Directions:
1. Drain and press the tofu for 20 min. Meanwhile, heat the olive oil in a heavy bottomed pan and add the diced onion, red pepper, minced garlic and chipotle.
2. After the onion starts to turn clear, add the can of tomatoes, crushing the tomatoes with your hand as you do. Add the tofu, crumbling with your hand. Add vegetable stock cube, tomato puree, cumin powder, paprika, oregano, cocoa powder, sugar, Worcester sauce and the bay leaf. Simmer for 20 min, covered. Stir occasionally while simmering.
3. Drain the can of kidney beans and add to the pan. Cook for another 5-10 min. Add salt and pepper to taste and garnish with chopped coriander. EAT!



Chili is the one of my favorite western vegan foods. I think everybody has their own recipe for chili, but I wanted to share my own recipe with you. Try it!
I love chili with chipotle. Unfortunately, in the UK it is a little bit difficult to find canned chipotle and chipotle powder. It's not impossible though, so please try to find it at a Mexican shop or on the internet.

Vegan Memo:
- Use some vegan cheese if you have it!



Nutrition FactsPer serving
Calories - 202.1
Total Fat - 10.7 g
  Saturated Fat - 1.7 g
  Polyunsaturated Fat - 4.3 g
  Monounsaturated Fat - 4.0 g
Cholesterol - 0.0 mg
Sodium - 176.3 mg
  Potassium - 322.2 mg
Total Carbohydrate - 23.9 g
  Dietary Fiber - 7.8 g
  Sugars - 7.4 g
Protein - 18.6 g
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Vegan Mini Pizza with Gyoza Paper


  • 2012/07/26

'Vegan Mini Pizza with Gyoza Paper' -- 12 pieces

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INGREDIENTS

12 gyoza papers

Tomato sauce:
3 medium tomatoes
Half onion
2 cloves garlic
2 Tsp olive oil
2 Tbls red or white wine
1 Tbls tomato purée
1/2 Tsp dried basil
1/2 Tsp dried oregano
1/2 vegetable stock cube
Salt and pepper to taste

1/2 cup sweetcorn
Vegan mayonnaise or vegan cheese if you want


Directions:
1. Heat the olive oil in a small sauce pan or frying pan and add minced onion and garlic.
2. After the onion starts to turn clear, add all the ingredients for the tomato sauce into the pan. Bring to a boil, simmer for 5 min and add more salt and pepper if you need.
3. Spread the tomato sauce, corn and mayonnaise (or cheese) on the gyoza paper. Bake in a 200 degrees oven for 10 min. EAT!



Making pizza dough is too much work for me. Pizza should be easy and fast food! If you think so too, please try using gyoza papers instead of pizza dough. The gyoza paper will be so crispy in the oven.

Vegan Memo:
- I used only corn this time, but you can try using diced pepper, mushroom, tofu or anything else you like too!
- You should be able to find gyoza papers at your nearest Chinese supermarket, I think. They are not always vegan though so please check the ingredients.
- Do a pizza party!



Nutrition FactsHalf of the recipe
Calories - 222.1
Total Fat - 12.8 g
  Saturated Fat - 0.9 g
  Polyunsaturated Fat - 2.9 g
  Monounsaturated Fat - 8.6 g
Cholesterol - 0.0 mg
Sodium - 232.8 mg
  Potassium - 592.8 mg
Total Carbohydrate - 20.9 g
  Dietary Fiber - 3.9 g
  Sugars - 2.4 g
Protein - 3.9 g
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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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Vegan Healthy Quinoa Bowl


  • 2012/05/07

'Vegan Healthy Quinoa Bowl' -- 2 Large Servings

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INGREDIENTS

1/2 cup quinoa
1 cup water
Vegetable stock powder or konbu dashi pawder to taste

1 red pepper
2 stalks celery
1 medium tomato
Half cucumber

- Dressing
3 Tbls red wine vinegar (or rice vinegar)
2 Tbls olive oil
1/2 Tbls soya sauce
1 Tsp mustard
1 Tsp crushed chili
Salt & pepper to taste

Coriander to garnish


Directions:
1. Wash the quinoa and place the quinoa, water and vegetable stock powder in a pan. Bring to boil, turn the heat down to low, cover the pan and simmer for 13min. Turn the heat off, wait for 5min without opening the pan.
(If your quinoa came with its own cooking directions, you can do it that way.)
2. Cut all the vegetables into small cubes (smaller than 1cm cubes).
3. Mix all the ingredients for the dressing.
4. Mix the cooked quinoa, chopped vegetables and dressing and refrigerate.
5. EAT!



This is the one of my favourite salads. I call it salad, but this recipe can be the main in your dinner I think. This fresh and spicy taste will make you feel satisfied.
Quinoa started to be popular in a healthy cooking. If you don't know how healthy it is, you should search it on the internet. Basically quinoa is perfect for our staple diet.

Vegan Memo:
- After you cut the vegetables, put all vegetables into cold water. Cold water make the vegetables crunchier!



Nutrition Facts1 Large Serving
Calories - 389.1
Total Fat - 17.0 g
  Saturated Fat - 2.1 g
  Polyunsaturated Fat - 2.0 g
  Monounsaturated Fat - 10.1 g
Cholesterol - 0.0 mg
Sodium - 503.4 mg
  Potassium - 292.2 mg
Total Carbohydrate - 50.8 g
  Dietary Fiber - 5.8 g
  Sugars - 15.5 g
Protein - 8.3 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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Vegan Tofu Roll Cabbage with Thick Tomato Sauce


  • 2012/04/09

'Vegan Tofu Roll Cabbage with Thick Tomato Sauce' -- 4 Servings (8 Pieces)

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INGREDIENTS

- Tofu Filling
400g firm tofu (moment tofu)
Half onion
1 medium carrot
1/2 cup panko (breadcrumbs)
Salt, pepper & basil to taste
1 pinch nutmeg powder
1/2 Tbls miso paste
2 Tbls chickpea flour or normal flour

8 big cabbage leaves (you should ready 2-3 leaves more, in case.)

300ml water
50ml white wine
1 vegetable stock cube
2 bay leaves
400g can of chopped/plum tomatos
2 Tbls ketchup
2 Tbls vegan Worcester sauce
1 Tbls sugar
Salt & pepper to taste


Directions:
1. Cut the carrot and onion into 5mm cubes. Fry with a little vegetable oil until carrot and onion are tender. Drain and press the tofu. Boil the water in a big pan, add a pinch of salt and the cabbage leaves, and cook for 10min over medium heat. Remove the leaves and allow to cool.
2. Place the fried onion and carrot, the pressed tofu and other filling ingredients into a bowl. Mix well until the filling is combined and smooth.
3. Divide the tofu filling into 8 balls, place a ball inside each cabbage leaf and roll. Pin the leaves with tooth pick to keep them closed. Alternatively roll the leaves using the method in this video: http://www.youtube.com/watch?v=xNGNOr1zbvY
4. Place rolls in a single layer in a pan. Add water, wine, vegetable stock and bay leaves, and cook over high heat. After the water begins to boil, turn the heat down to low, cover the pan and cook for 10min.
5. Pour the can of tomatoes, ketchup, Worcester sauce, sugar, salt and pepper over the pan, cover the pan and cook for 10min again.
6. Transfer the roll cabbage to a dish. Add salt and pepper to the sauce left in the pan and pour the sauce over the roll cabbage. EAT!



Roll cabbage is the Japanese name for meat-stuffed cabbage leaves. Roll cabbage reminds me of my mother's food which I ate when I was young. I didn't eat it for a while (because it's not vegan), so I decided to try making it with tofu.
This tomato sauce has a little bit of the sharpness of tomato but is also thick and smooth. The tofu filling is nice and fluffy.
Roll cabbage recipes always look complicate, but actually you can finish everything in around an hour. Please try making these roll cabbage when you finish your work earlier than usual!

Vegan Memo:
- you should cut the knobbly bit off the core of the cabbage if it's too big to roll.
- If your cabbage leaves tear, you can use extra leaves to cover it.
- I think this videos way of rolling is quite storing: http://www.youtube.com/watch?v=xNGNOr1zbvY
But if you are concerned about roll cabbage breaking or unrolling, you should use a tooth pick.
- The pan you use to cook the roll cabbage should be just big enough to keep them all in a single layer! If your roll cabbages have some space in the pan, you should use cabbage or something in the space to stop them moving around while they cook!



Nutrition FactsPer person/2 Pieces
Calories - 198.6
Total Fat - 9.9 g
  Saturated Fat - 1.4 g
  Polyunsaturated Fat - 5.0 g
  Monounsaturated Fat - 1.9 g
Cholesterol - 0.0 mg
Sodium - 805.9 mg
  Potassium - 412.1 mg
Total Carbohydrate - 26.2 g
  Dietary Fiber - 4.9 g
  Sugars - 11.3 g
Protein - 19.5 g
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Tomato & Avocado Salad with Japanese Sweet Vinegar


  • 2012/03/26

'Tomato & Avocado Salad with Japanese Sweet Vinegar' -- 2-3 Servings

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INGREDIENTS

4 medium tomatoes
Half a red onion
1 avocado
150ml Japanese rice vinegar
2 Tbls sugar
1 Tbls sesame oil
2 pinches thyme (or herb mix)
Salt and pepper to taste


Directions:
1. Slice the tomatoes 5mm-7mm thick, layer the sliced tomato on a wide dish. Dice the onion and sprinkle it evenly on top of the tomatoes.
2. Mix vinegar and sugar together until all the sugar has dissolved.
3. Pour all the vinegar mixture over the dish. Cover with plastic wrap, and chill in the fridge for 1 hour.
4. Remove the cover, place thinly sliced avocado on top of the onion and tomatoes. Drizzle the oil over the avocado. Sprinkle the thyme, salt and pepper on top. EAT!



Salad is a regular on our dinner menu. Actually, I have some salad recipes I want to recommend. But if I keep posting salad recipes, I think somebody will start to say "Vegans only eat salad!" That's why I'm going to separate the posts and do it gradually!
This time I used avocado and tomatoes with Japanese style sweet vinegar. The sweet vinegar is really nice with tomatoes! Please try it!

Vegan Memo:
- You should use a large, deep dish, otherwise your fridge will be wet and full of the smell of vinegar (I did it.)
- If you don't want to use any oil, it's yummy enough without the sesame oil.



Nutrition FactsPer person/3rd of the recipe
Calories - 228.3
Total Fat - 12.0 g
  Saturated Fat - 1.8 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 6.5 g
Cholesterol - 0.0 mg
Sodium - 858.1 mg
  Potassium - 295.9 mg
Total Carbohydrate - 31.2 g
  Dietary Fiber - 3.4 g
  Sugars - 26.8 g
Protein - 1.5 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 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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