Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Pad Thai Traditional Style


  • 2012/12/02

'Vegan Pad Thai Traditional Style' -- 2 Servings

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INGREDIENTS

125g flat rice noodles (5mm)
Half onion, sliced
3 cloves garlic, minced
100g deep-fried tofu (If you can't get it, you can make it easily. See vegan memo at the bottom of this post!)
200g broccoli, cut into small pieces
2 Tbls tamarind paste
2 Tbls sugar
4 Tbls soya sauce
1 Tsp crushed chilli
Handful bean sprouts
1/4 cup toasted peanuts
Salt & pepper to taste
Coriander to garnish
Peanuts to garnish
2 slices lime


Directions:
1. Put the rice noodles into a big bowl, add hot water and leave for 15 min. Drain and set aside.
2. Make the pad thai sauce. Mix the tamarind paste, sugar, soya sauce and chilli. Set aside.
3. Heat vegetable oil in a wok or big frying pan over high heat, add onion, garlic, deep-fried tofu and broccoli. Stir-fry until vegetables are soft.
4. Add the drained rice noodles into the wok and stir-fry for 1 min.
5. Add the pad thai sauce, bean sprouts and peanuts to the wok and stir-fry for 1-2 min. Add salt and pepper to taste.
6. Transfer everything to a dish and put some coriander leaves, lime and peanuts on the top. EAT!



I veganized pad thai! Pad thai's spicy and rich taste will make you feel satisfied! The tamarind paste which I used in the sauce is common ingredients in some asian cooking. It has unique sour and rich taste. You can find it out in an Asian supermarket I think. Try it out!

Vegan Memo:
- Sometimes I use deep-fried tofu instead of meat. It is so easy to make so please try it. Direction below:
1. Drain tofu well.
2. Slice the tofu into 1cm thick rectangles.
3. Deep-fry the tofu until the surface is crispy and light brown.



Nutrition FactsPer a parson
Calories - 317.7
Total Fat - 10.8 g
  Saturated Fat - 1.6 g
  Polyunsaturated Fat - 3.0 g
  Monounsaturated Fat - 4.5 g
Cholesterol - 0.0 mg
Sodium - 126.9 mg
  Potassium - 447.7 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 9.2 g
  Sugars - 10.4 g
Protein - 12.8 g
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Vegan Spicy Mushroom Satay


  • 2012/09/28

'Vegan Spicy Mushroom Satay' -- 2 Servings

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INGREDIENTS

250g mushrooms

1/2 cup white wine
2 Tbls soya sauce
1 Tbls sesame oil
4 cloves garlic, grated

- Satay Sauce:
3 Tbls chunky peanut butter (no salt and sugar added)
1/2 cup coconut milk
1 Tbls soya sauce
1 Tbls sriracha sauce
2 Tsp lemon juice
1 Tsp sugar
1 clove garlic, grated
Same amount of ginger, grated

Coriander to garnish


Directions:
1. Cut off the hard end of the stems of the mushrooms. Separate the heads and stems of the mushrooms.
2. Mix white wine, soya sauce, sesame oil and garlic and marinade the mushroom heads and stems in the mixture for 2 hours. (If you don't have time, you can make it shorter or skip this step.)
3. Mix all the ingredients for the satay sauce.
4. Thread the mushrooms onto skewers. Heat vegetable oil in a frying pan over medium heat, add mushrooms and satay sauce and cover the pan for 3 min. Turn the mushrooms over and cover again for 3 min. (If you can't fit all mushrooms in your pan, you can do half at once.)
5. Transfer everything to a dish and put some coriander leaves on the top. EAT!



Satay sauce always makes me happy. If you have never tried satay, you are missing one of the greatest sauces in the world.
The traditional recipe uses fish sauce (nam pla) and people eat the sauce with meat. So it is not even a vegetarian food. If you want to make a more "meaty" version, you can use some fake meat instead of the mushrooms.

Vegan Memo:
- I recommend a chunky peanut butter. If you can't find no added salt or sugar peanut butter, you should probably use less soya sauce or sugar.
- I used brown mushrooms. But you can use any kind of mushrooms.
- Please be careful to cook the satay sauce. It is easy to cook too much and burn.



Nutrition FactsPer serving
Calories - 328.3
Total Fat - 20.4 g
  Saturated Fat - 2.9 g
  Polyunsaturated Fat - 6.5 g
  Monounsaturated Fat - 9.1 g
Cholesterol - 0.0 mg
Sodium - 1,635.9 mg
  Potassium - 433.7 mg
Total Carbohydrate - 19.1 g
  Dietary Fiber - 3.8 g
  Sugars - 8.6 g
Protein - 12.8 g
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Vegan Tofu Gyoza


  • 2012/03/22

'Vegan Tofu Gyoza' -- 4-6 Servings (36 pieces)

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INGREDIENTS

Filling:
250g firm tofu
350g cabbage (about half a small head)
100g mushrooms
1 medium carrot
1 Tbls sesame oil
3 cloves garlic
Same amount of ginger
1 Tbls soya sauce
1/2 Tbls vegan Worcester sauce
1/2 Tbls sake
Half a vegetable stock cube
2 Tbls potato starch

36 gyoza papers

Gyoza sauce:
4 Tbls soya sauce
3 Tsp rice vinegar
Chili oil if you want to make it spicy


Directions:
1. Mince or dice finely the cabbage, mushrooms, carrot, garlic and ginger. Heat the sesame oil in a frying pan, add the minced cabbage, mushrooms, carrot, garlic, ginger and the pressed tofu. Once the vegetables start to soften, add the soya sauce, worcester sauce, sake and vegetable stock. Mix everything and cook a few mins to allow the flavours to blend.
2. Add the potato starch a little at a time, mixing well. Turn off the heat, and leave the mixture until it's cool enough to touch.
3. Fill the gyoza papers with the vegetable tofu mixture and press the edges together. (Click here to watch the video about how to make gyoza on youtube!)
4. Heat the vegetable oil in a frying pan. Place the gyoza seam side up in the frying pan in two or three lines (depending on the size of your frying pan). Add a little water to the pan (up to around 1/3 of the height of gyoza). Cover the pan and cook over high heat.
5. After almost all the water has gone, remove the lid and wait until the bottom of the gyoza brown and remaining water has cooked away. Mix the sauce ingredients, dip your gyoza and EAT!



I made this recipe with ingredients that can be found easily here and in Japan. This recipe can become your basic gyoza recipe I think! I use firm tofu instead of fake meat, but even if you don't use tofu it's still good. Cooking the vegetables before putting the mixture inside the gyoza helps to make them firmer.
You should make a lot of gyoza and have a vegan gyoza party with you friends!!

Vegan Memo:
- The vegetables will reduce by about half after cooking!
- You can use any kind of mushrooms you like.
- You can freeze and keep the leftover gyoza.



Nutrition FactsPer person/6 pieces
Calories - 218.4
Total Fat - 6.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 3.1 g
  Monounsaturated Fat - 1.7 g
Cholesterol - 0.0 mg
Sodium - 378.5 mg
  Potassium - 307.1 mg
Total Carbohydrate - 34.6 g
  Dietary Fiber - 3.3 g
  Sugars - 1.5 g
Protein - 12.8 g
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Vegan Tofu Shumai


  • 2012/02/21

'Vegan Tofu Shumai' -- 30 pieces

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
1 onion
3 Tbls potato starch

1.5 Tbls soya sauce
1 Tbls sugar
1 Tsp sake
1 Tsp sesame oil
1 Tsp vegan Worcester sauce
1/2 Tsp salt
Pepper to taste
1 Tsp ginger

30 wonton papers (square flour paper)


Directions:
1. Place pressed tofu, minced mushrooms, minced onion and potato starch into a boll, mix it well until the tofu is well mashed and ingredients mixed. (You want the tofu in lumps about the same size as the onion).
2. Add all seasonings and mix again.
3. Place filling into wonton papers. (Watch this video if you don't know how to make the shape of shumai: http://youtu.be/DAE8-rsfacs). Place shumai 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 15 minutes. Eat!




We can find recipes for vegan chinese dumplings easily, but I've never seen a recipe for vegan shumai. I think everybody will like this.
It's an easy and yummy recipe. Tofu makes the filling soft and nice. This shumai is seasoned well, so you don't need any sauce and you won't notice that it's tofu from taste even if you don't like tofu. I use only one tsp of oil, so it's healthy too!


Vegan Memo:
- If you want to know how to make shumai's shape, please check this video. http://youtu.be/DAE8-rsfacs
- Please drain and press the tofu well. The water from unpressed tofu will make the filling too soft to keep it's shape.
- Some wonton paper is not vegan. Please check Chinese supermarkets, Asian stores or well stocked supermarkets.

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Vegan Spicy Harusame Soup


  • 2011/12/02

'Vegan Spicy Harusame Soup' -- 4 servings

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INGREDIENTS



200g Harusame (vermicelli)

1200ml vegetable stock

3 Tbls soy sauce

2 Tbls sake
1 Tbls ginger

Salt & pepper to taste
2 Tbls sesame oil
1-3 Tbls chili oil
1 pack enoki mushrooms
1 Large carrot
Half onion
Half pack bean sprout
Fresh coriander to taste
Sesame to taste



Directions:

1. Boil vegetable stock. While you are waiting, cut enoki mushrooms in half lengthwise, Cut the carrots into slices around 3cm long, and slice onion thinly. Add mushrooms, carrots and onion to the vegetable stock.
2. When the stock starts to boil, turn down the heat to low. Add the soy sauce, sake, ginger and cook until the vegetables being soft.
3. Add bean sprouts to the soup and cook for 1-2 minutes more. Add sesame oil, chili oil, and salt and pepper to taste.
4. In a separate pot, prepare harusame noodles: Bring 2 litters of water to boil and add noodles. Cook for around 90 seconds or until softened. Drain noodles in a sieve or colander.
5. Separate and place noodles into 4 bowls. Pour in soup, scatter coriander and sesame seeds on top. Eat!



This time harusame is the main. It's another food we got from the Chinese supermarket. In Japan, harusame has the image of being a low calorie food, but actually it has higher calorie than ramen noodles: about 350 kcal in 100g! But harusame will be bigger in water, so we can be full from eating just a little bit.
So… please be careful to not eat too much harusame!
(My recipe isn't healthy at all! Sorry!)

Vegan Memo:
- Sometimes harusame has already been cut, but usually it's too long to eat. So please cut them before you cook them.
- I recommend that you use ground sesame more than using non-ground sesame. At first, it smells nice. And ground sesame is better for digestion absorption. We can't digest sesame seeds at all.
- If you can't get enoki, you can use usual mushrooms.

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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