Vegan recipes from Scotland
Japanese Vegan in Scotland

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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 Spicy Japanese Yuzu-kosho Pasta


  • 2012/07/11

'Vegan Spicy Japanese Yuzu-kosho Pasta' -- 2 Servings

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INGREDIENTS

180g Spaghetti
Half Aubergine (about 150g)
1 medium onion
2 cloves garlic

1 Tbls Vegan margarine or olive oil
3 Tbls soya sauce
2 Tbls wine or sake
2 Tbls water used to cook pasta
1 Tbls mirin
1-2 Tsp Yuzu-kosho
Salt & pepper to taste

Nori to garnish
Rocket (arugula) to garnish
Lemon to taste


Directions:
1. Slice the aubergine into 1cm or less rounds. Splash slices with olive oil, salt and pepper. Bake the aubergine for 20min in a 230 degree oven (you can also deep fry).
2. Start cooking the spaghetti in boiling water.
3. Heat the margarine or olive oil on a frying pan and add the garlic. After the garlic starts to smell nice, add the sliced onion. After the onion is soft, add soya sauce, wine, water, mirin and Yuzu-kosho. Bring to a boil. Add salt and pepper to taste. If you want to make it spicier, add more Yuzu-kosho.
4. Place cooked pasta and cooked aubergine in the frying pan and mix. Place the pasta on dishes, garnish with rocket, lemon and nori. EAT!



Yuzu-kosho again! If you like spicy food and Japanese food, I think you will like the flavor combination in this dish. Yuzu-kosho is not a common ingredient in western countries, but it one of my favorite Japanese condiments. Unusually for Japanese ingredients, it's so spicy. You can use it with so many kinds of food! For example, udon, tofu, or in nabe. I think you can find it in a Japanese supermarket or, of course, on the internet. Please try it and enjoy it!

Vegan Memo:
- Yuzu-kosho is pretty strong! Please be carful not to use too much!
- If you are living in the UK, you can buy yuzu-kosho from Japan Centre (online and from their store in London).



Nutrition FactsPer Serving
Calories - 482.1
Total Fat - 8.2 g
  Saturated Fat - 1.1 g
  Polyunsaturated Fat - 1.2 g
  Monounsaturated Fat - 5.1 g
Cholesterol - 0.0 mg
Sodium - 1,504.8 mg
  Potassium - 321.9 mg
Total Carbohydrate - 85.5 g
  Dietary Fiber - 4.0 g
  Sugars - 2.4 g
Protein - 14.4 g
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Vegan Mushroom Nanban (Sweet and Sour Sauce)


  • 2012/07/02

'Vegan Mushroom Nanban (Sweet and Sour Sauce)' -- 4 Servings or more

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INGREDIENTS

500g mushrooms
1 medium onion
1 medium carrot
potato starch, enough to cover all mushrooms (about half cup)

Nanban Sauce:
1/4 cup water
1/4 cup rice vinegar
1/4 cup soya sauce
1/4 cup mirin
2 Tbls sugar
1 Tsp crushed chili
1 Tsp gingar, grated


Directions:
1. Cut the mushrooms into the bitesize pieces. Cover the mushrooms with potato starch and deep fry in the medium hot oil.
2. Slice the carrot into 5cm long strips and slice the onion as well. Mix the carrot and onion.
3. Place all ingredients for the sauce in a pan, cook over high heat. Stop cooking right before it starts boiling. Set aside.
4. Place half of the carrot and onion mix in a deep tupperware container, followed by the deep fried mushrooms and remaining carrot and onion mix. Pour the nanban sauce over the top.
5. Allow to cool and store in fridge.
6. Eat whenever you want!



Nanban-zuke is a common Japanese cooking style. This soya sauce and vinegar base sauce has a strong flavor and is the best with beer, I think.
You can keep it in a fridge for 3-5 days, and it tastes better the next day!

Vegan Memo:
- You can try other deep-fried vegetables instead of mushrooms. Sometimes I use lotus root.
- After a while, the oil will come up to the surface of the nanban mixture. If you want to makes it healthier, you can pour the oil away.
- If you bring the Nanban sauce to boil, all vinegar will evaporate. So please be careful.



Nutrition FactsPer Quarter of the Recipe
Calories - 287.0
Total Fat - 10.0 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 6.6 g
  Monounsaturated Fat - 2.0 g
Cholesterol - 0.0 mg
Sodium - 1,290.3 mg
  Potassium - 97.3 mg
Total Carbohydrate - 45.8 g
  Dietary Fiber - 3.0 g
  Sugars - 16.8 g
Protein - 7.1 g
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