Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Japanese Curry


  • 2011/12/30

'Vegan Japanese Curry' -- 4 servings

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INGREDIENTS



3 potatoes

1 onion
2 carrots
Half cauliflower
2 Tbls olive oil
3 cloves of garlic, same amount of ginger
3 Tbls curry powder
1 Tsp turmeric powder
1 Tsp cumin powder
2 Tbls flour
Chili powder to taste
800ml water
1 cube of vegetable stock
2 Tbls Bulldog sauce or vegan Worcester sauce (see memo)
2 Tbls ketchup
2 Tbls maple syrup
1 leaf laurel (bay leaf)
Salt & pepper to taste
4 servings rice

Directions:

1. Heat olive oil in frying pan, add minced garlic and ginger. After it starts to smell good, add chopped onion, potatoes and carrot and fry more.
2. Add curry powder, turmeric powder, cumin powder, flour and chili powder and fry it until it stops looking powdery.
3. Add the water and veggie stock and bring to the boil. After it starts boiling, lower the flame and add bulldog sauce, ketchup, maple syrup and laurel and cook until everything becomes soft. Add salt and pepper to taste and eat with rice!



I'm eating Indian curry a lot in Scotland. I'm always thinking about Indian curry.

But I want to eat Japanese curry SOMETIMES! But I want to taste of spice too! So I made this.

Actually, in the UK, Japanese curry roux is sometimes vegan because it will be annoying to import if it contains meat. I was surprised by the foods I can find here that are vegan (e.g. instant ramen). Vegan instant ramen… It must be junk food, but sounds like it's healthy.

Vegan Memo:
- You can get curry powder in the spice section of supermarket.
- Sometimes curry powder is too spicy, so you need to check taste before adding chili powder.
- Bulldog sauce is a bit like British brown sauce. You can find it in well-stocked Asian/Japanese stores or online. It's expensive but you can use it for a lot of Japanese recipes - okonomiyaki, yaki soba, and on tonkatsu etc.
- If you can't get Bulldog sauce, you can use worcester sauce and tonkatsu sauce. I think 1 Tbls soy sauce might be okay too.

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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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Vegan Japanese Croquette


  • 2011/12/09

'Vegan Japanese Croquette' -- 4 servings

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INGREDIENTS


Filling:

4 large potatoes

1 onion
1 cup TVP (before rehydrating)
3 Tbls soy sauce
2 Tbls sugar
2 Tbls mirin
2 Tbls sake
Salt & pepper to taste

Coating:
1 cup flour
1 cup or more water
Breadcrumbs (Japanese style panko)

Vegetable oil

Directions:
1. Cut potato into bite-size piece, boil them until soft. Drain and mash well.
2. Heat vegetable oil in a frying pan, add minced onion. After the onion start to turn clear, add TVP, soy sauce, sugar, mirin and sake and fry more. Stop frying before all the soup has evaporated.
3. Add onion/TVP mixture to the mashed potatoes and mix well. Shape the filling into 5cm balls.
4. After using up all the filling, dip each ball into the flour/water mix, then the breadcrumbs, and deep fry them in medium hot oil. Eat!



Japanese croquette is not that complicated to make, but usually people have some a favorite style. Some people like succulent and meaty ones, and other people like hot and soft potato taste. This recipe is good for vegan/vegetarians who are tired of only being able to eat plain potato croquettes!

Making vegan foods that replicate the texture and oily/juiciness of meat has been one of my vegan cooking challenge for long time, and still I can't find any good way to do that. But this time, I think I could make croquette that were more succulent than usual. Please try it!

Vegan Memo:
- If you can't get TVP, you can use minced koya-dofu instead.
- If you fry mince until it is dry, after you add all sauces, it will be difficult to make the shape of the croquette. So please be careful.
- Flour/water mix shouldn't be so heavy or it will be difficult to dip the filling into the mix. So make it thinner than you think.

Frozen Frower


  • 2011/12/07

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Frozen Frower

My left hand is trying to steal my coffee


  • 2011/12/07

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My left hand is trying to steal my coffee.

Elie


  • 2011/12/07

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Elie

Mail Form


  • 2011/12/07


foxyform.com

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.