Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Mock Tuna Salad


  • 2012/11/06

'Vegan Mock Tuna Salad' -- 2 Servings

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INGREDIENTS

1 can of chickpeas (235g ), drained
80g corn
4 Tbls vegan mayonnaise
1 Tbls brown mustard
1 Tbls sweet pickle relish, minced
1 Tbls nutritional yeast
1 spring onion, chopped
1 clove garlic, grated
1 Tsp soya sauce
Salt & pepper to taste
2 pinch vegetable stock powder

1 tomato, sliced
Half cucumber, sliced
Parsley to garnish


Directions:
1. Use food processor to mince chickpeas. Don't make it too small; it's better to have chunks of chickpeas.
2. Put the minced chickpeas into a bowl and add vegan mayonnaise, brown mustard, relish, nutritional yeast, spring onion, garlic and soya sauce into the bowl. Mix well.
3. Add salt, pepper and vegetable stock into the bowl. Taste the mix. Add more seasoning if necessary.
4. Arrange tomato, cucumber, parsley and mock tuna attractively on a plate. EAT!



If you loved tinned tuna before you stopped eating fish, chickpeas can save you.
This chickpea mock tuna salad is not as oily as real tuna salad, so healthier! You can use this mock tuna for your sandwich or eat with other kinds of vegetables!

Vegan Memo:
- If you are using dried chickpeas, please cook them until they are soft enough to mush with your fingers.



Nutrition FactsPer a parson
Calories - 275.5
Total Fat - 9.1 g
  Saturated Fat - 0.3 g
  Polyunsaturated Fat - 2.8 g
  Monounsaturated Fat - 5.4 g
Cholesterol - 0.0 mg
Sodium - 687.5 mg
  Potassium - 396.7 mg
Total Carbohydrate - 36.8 g
  Dietary Fiber - 7.3 g
  Sugars - 1.3 g
Protein - 9.4 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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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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