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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Spinach and Potato Vegan Curry Croquette


  • 2012/10/06

'Spinach and Potato Vegan Curry Croquette' -- 2 Servings (4 pieces)

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INGREDIENTS

400g potatoes, cut into 2cm cubes and soaked in a bowl of water for 10 min
1 medium onion, minced
100g fresh spinach
1 clove garlic, minced
Same amount of ginger, minced
2 Tbls olive oil
1 1/2 Tbls curry powder
1 Tbls ketchup
1 Tsp sugar
1 Tsp garam masala
1 Tsp vegan Worcester sauce
Salt & pepper to taste

1/2 cup flour
1/2 cup water
1 cup Panko (breadcrumbs)


Directions:
1. Drain the potatoes and place on a microwave suitable plate. Cover with clear film, cook for 6 min (700w). Uncover the plate and cook again for 2 min until potatoes are soft. Mash the potatoes in a big bowl. If you want a stronger potato flavor, you can leave the skins on.
2. Heat vegetable oil in a frying pan. Add onion, garlic and ginger and stir-fry until the onion is golden. Add spinach and cook until the spinach is soft. Add the fried veggies to the bowl with the potatoes.
3. Add olive oil, curry powder, ketchup, sugar, garam masala and Worcester sauce and mix well. Add salt and pepper to taste. Separate the mixture into 4 balls and form into burger shapes.
4. Toast the panko in a frying pan over mid heat until brown. It's easy to burn, so please be careful.
5. Mix the flour and water in a bowl. Dip the burgers first into the flour/water mixture, then into the panko.
6. Bake the croquettes for 10 min in a 220 degree oven, flip over and bake for 5 more minutes.
7. Eat with your favorite sauce (e.g brown sauce or chili sauce)!!



Croquette again! But this one is healthier than my other post! I usually use Japanese brown sauce like Tonkatsu sauce but you can enjoy them without sauce too!
If you don't mind eating oily food, you can also deep-fry the croquette (You don't need to toast the panko first). It is the traditional way to cook them.

Vegan Memo:
- If you deep-fry these, they will soak up quite a lot of oil (about 10% of the weight of the croquette).



Nutrition FactsPer a croquette
Calories - 298.6
Total Fat - 7.7 g
  Saturated Fat - 1.0 g
  Polyunsaturated Fat - 0.8 g
  Monounsaturated Fat - 5.1 g
Cholesterol - 0.0 mg
Sodium - 162.6 mg
  Potassium - 666.5 mg
Total Carbohydrate - 46.0 g
  Dietary Fiber - 4.6 g
  Sugars - 3.3 g
Protein - 6.3 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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