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 Tofu Burger & Easy BBQ Sauce


  • 2012/05/15

'Vegan Tofu Burger & Easy BBQ Sauce' -- 4 Servings (4 Pieces)

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INGREDIENTS

Tofu burger:
200g firm tofu (momen tofu)
Half onion
1 carrot
2 Tbls flour
1/2 cup panko
1 Tsp dried basil
1 Tsp dried thyme
1 dash nutmeg powder
Salt & pepper to taste

BBQ sauce:
2 Tbls vegan Worcester sauce
2 Tbls ketchup
2 Tbls agave syrup (or maple syrup)
2 Tsp Sriracha sauce (if you want to make it spicy.)


Directions:
1. Microwave the tofu for 2 min. Press the water out of the tofu (as much as you can).
2. Heat a little vegetable oil in a frying pan, add minced onion and carrot, fry until the carrot is soft.
3. Place fried onion, carrot, tofu and all other ingredients for the burger 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 while covering pan. Fry on both sides until burgers are brown.
5. Mix all ingredients of the sauce, spread sauce on the burgers. EAT!



This is an easy and tasty tofu burger recipe. In Japan, tofu burger recipes are always using chicken mince. It's not TOFU burger! So I made REAL tofu burger recipe. It can be difficult to keep the tofu hard enough to form burgers. But this recipe has a nice, firm burger texture I think!
I think you can easily find vegan BBQ sauce in the supermarket, but I recommend homemade BBQ sauce. You can make your favourite BBQ sauce by yourself and it's easy!

Vegan Memo:
- Please press the tofu well.
- I used the dried basil and thyme to cut the beany flavor of the tofu. You can use dried mixed herbs instead of that as well.



Nutrition FactsPer Serving
Calories - 150.9
Total Fat - 4.6 g
  Saturated Fat - 0.7 g
  Polyunsaturated Fat - 2.5 g
  Monounsaturated Fat - 1.0 g
Cholesterol - 0.0 mg
Sodium - 189.6 mg
  Potassium - 199.3 mg
Total Carbohydrate - 24.3 g
  Dietary Fiber - 2.1 g
  Sugars - 3.8 g
Protein - 9.3 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 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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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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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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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 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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