Japanese: Vegan Meals

September 06, 2019


Vegan Miso Ramen with Shiitake Mushrooms

Nowadays, ramen noodles are a staple in Japanese cuisine, from a quick lunch to casual dinners. Ramen can be changed in flavour by adding different vegetable toppings so you will never get bored of eating it. You can fry tofu, seitan or tempeh and add it on the top with a spicy sauce. We have a choice of miso and shoyu sauce base Ramen to choose from.


o 1 box Clearspring Organic Japanese Miso Ramen Noodles with Miso Ginger Soup (2 pack with sachets)

o 800ml Water

o 4 Clearspring dried shiitake mushroom (Rehydrate and cut into slices)

o 1tbsp Clearspring Wild Japanese Arame (Rehydrate and rinse well )

o 1 tbsp Clearspring Organic Sesame oil

o 1 clove garlic - minced

o 2 pan choi or green vegetables - cut to bite-size pieces

o 1 spring onion - finely sliced

o 1 tbsp Clearspring Umami Paste chili or Umami Paste Ginger

o 1 tsp Clearspring Toasted Sesame Oil

o 1 Clearspring Seaveg Crispies

  1. Soak the 1 tbsp of Arame as instructed on the pack. In a separate bowl, soak the shiitake as instructed on the pack and set aside.
  2. Bring 800ml of water to boil in a pot, follow the instructions on the ramen packs and cook the noodles.
  3. Drain both Amara and shiitake, cut the shiitake into thin slices. (Keep the shiitake water and use for stock)
  4. In a frying pan, add the sesame oil with garlic, add the arame, and sliced shiitake mushrooms and sautée for 1 min. Add the pak choi and cook until everything is soft, season with Umami paste chills or ginger and toasted sesame oil.
  5. Place the noodles on the bottom of a deep bowl, topped with the cooked vegetable, spring onions and pour the hot soup over everything. Top with Seaveg crispies and enjoy immediately.

Tip:  Keep the shiitake water and use for stock.

Avocado and Watercress Springrolls

Rice wrappers provide an excellent – and entirely wheat-free – vehicle by which to get fresh salad ingredients from plate to mouth without the aid of cutlery. Genius. This version works well as a delicate starter leaving space for a more hearty meal or as part of a platter of nibbles before an evening out providing satisfying flavour without being too filling.


O 1 pack 20-inch rice wrappers

O 1 cucumber

O 1 large avocado

O 8 French radishes

O 75g watercress

O 1 bunch dill, washed

O  Salt and pepper to season

Dipping sauce:

O 1 large orange, juiced

O 25ml soy sauce

  1. To make the dipping sauce place the orange juice in a pan on a low heat for 7-8 minutes so it reduces by around two thirds. Take off the heat and mix it with the soy sauce. Place in a small bowl and set aside to cool.
  2. Take the cucumber and slice into thin strips using a julienne peeler or sharp knife. Only cut the outer flesh of the cucumber discarding the more watery core
  3. Halve and peel the avocado, remove the stone and slice lengthways in half-inch slices. Slice the radishes lengthways.
  4. Fill a bowl with slightly warm water. The diameter of the bowl needs to be wider than the rice paper so that the rice paper can be fully immersed in the water.
  5. Dunk one rice paper in the bowl of water for 5 seconds. Give it a shake to get rid of excess water and lay on a clean chopping board.
  6. Near one of the edges of the paper place a handful or two of the watercress tearing any larger clumps into smaller sections as the rolls are meant to be eaten by hand.
  7. Next, place two or three slices of avocado on top of the watercress. Then, take a few sprigs of dill and, using a pair of scissors, chop finely over the avocado and watercress and season with salt and pepper.
  8. Fold the near edge the wrapper over the contents, then fold both sides into the middle and roll-up.

Serve with the dipping sauce.

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Sleeve length, in 25 25 25 25 25 25 27 27
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