{"id":20523,"date":"2023-12-07T10:00:00","date_gmt":"2023-12-07T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=20523"},"modified":"2023-12-06T12:31:40","modified_gmt":"2023-12-06T12:31:40","slug":"veganuary-healthy-recipes","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/veganuary-healthy-recipes\/","title":{"rendered":"Veganuary \u2013 Healthy Recipes\u00a0"},"content":{"rendered":"

Japanese Inspired January.<\/h3>\n

Japan Centre<\/a><\/b> \u2013 Europe\u2019s largest Japanese food hall \u2013 has shared its authentic Japanese vegan recipes ahead of Veganuary 2024.
\n<\/b><\/span>With the ingredients available to buy in store at <\/span>Leicester Square, Westfield White City and Stratford or online on their website, why not test your culinary skills with these easy to follow healthy vegan recipes?<\/span><\/p>\n

Miso and Honey Marinated Roast Aubergine.<\/h4>\n

Serves: 2
\nPrep Time: 30 minutes
\nCook Time: 60 minutes<\/p>\n

Make your veggies exciting with miso. By marinating aubergines in umami-rich hatcho miso paste and sweet honey, and then roasting them slowly in the oven, you allow the aubergines to absorb the sweet and savoury flavours of the marinade. This makes them deliciously sweet and sticky as well as full of umami flavour. A delicious must-try for lovers of roasted vegetables.<\/p>\n

Ingredients:<\/h4>\n

\"Aubergine\"1 aubergine, small, or 2 Asian eggplants
\n2 tbsp of groundnut oil<\/p>\n

Hatcho miso marinade:<\/p>\n

1 tbsp of hatcho miso past
\n1 tbsp of runny honey
\n\u00bd tsp toasted sesame oil
\n5 tbsp of hot water<\/p>\n

To serve:<\/p>\n

1 tbsp of sesame seeds
\n1 spring onion, finely chopped<\/p>\n

Method:<\/p>\n

    \n
  1. In a shallow dish, stir together the ingredients for the marinade until everything is well fixed, adding just enough hot water to loosen the miso and honey.<\/li>\n
  2. Slice the aubergine in half lengthwise, then score the flesh with a knife, cutting deep into the flesh without piecing the skin.<\/li>\n
  3. Make diagonal cuts about an inch apart, and then repeat in the other direction so you have a diamond pattern.<\/li>\n
  4. Place the aubergine in the dish, cut side down. Make sure the surface and insides of the slits are all smeared with the marinade.<\/li>\n
  5. Leave to marinade for at least 30 minutes.<\/li>\n
  6. When almost ready to roast, preheat the oven to 200\u00b0C\/gas mark 6. Get a baking tray and sheet of baking paper large enough to wrap the aubergine.<\/li>\n
  7. Remove the aubergine from the marinade and place cut side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Place in the oven and roast for 20 minutes.<\/li>\n
  8. After 20 minutes, take the tray out of the oven and open up the parcel. Smear the aubergines with more of the reserved marinade and drizzle with the groundnut oil. Return to the oven and roast uncovered for another 20-30 minutes, or until the flesh is very tender, almost collapsing, and the tops are caramelised.<\/li>\n
  9. Remove from the oven and scatter the sesame seeds and spring onions over to finish. Allow to cool slightly before digging in.<\/li>\n<\/ol>\n

     <\/p>\n

    Aubergine and Green Pepper Miso Stir Fry<\/h4>\n

    Serves: 1-2
    \nPrep Time: 10 Minutes
    \nCook Time: 5 Minutes<\/p>\n

    Try something a little different in a stir fry with this aubergine and green pepper miso stir fry recipe. Made from fermented soybeans, miso is a seasoning with a uniquely earthy flavour that can be both sweet and savoury to carrying degrees, depending on some variables. The sweetness and savoury quality of miso compliment and tie in the flavours of aubergine and green pepper in this stir fry.<\/p>\n

    Ingredients:<\/strong><\/p>\n

    \"green1 aubergine
    \n1 green pepper
    \n2 tbsp mirin\u00b7
    \n1 \u00bd tbsp tsuyu soup base
    \n60g miso
    \n30g ginger, grated
    \n30g sugar<\/p>\n

    Method:<\/p>\n

      \n
    1. Prepare the miso sauce: Mix all the ingredients except the aubergine and pepper in a bowl.<\/li>\n
    2. Cut the vegetables and stir fry: Dice the aubergine into cubes and slice the pepper into thin strips. Add some oil to a frying pan on medium heat. Fry the aubergine for 3-4 minutes until tender and browned.<\/li>\n
    3. Add the sauce: Add the pepper, and fry for 2-3 minutes until tender. Add the miso sauce and stir well in order to evenly coat the aubergine and pepper.<\/li>\n
    4. Serve and enjoy: Serve warm with cooked rice for a light meal.<\/li>\n<\/ol>\n

      Matcha Detox<\/h4>\n

      Serves: 1
      \nPrep Time: 5 minutes
      \nTotal Time: 5 minutes<\/p>\n

      Start your day off fully rejuvenated with a matcha detox. Combining the leafy quality of matcha with the sweet fruitiness of pineapple juice, this tasty health drink also contains lime, mint, and ginger for ultimate levels of refreshment. Taking only a couple of minutes to make, this is the natural way to give your body a jump start.<\/p>\n

      \"Matcha\"Ingredients:<\/p>\n

      150ml pineapple juice
      \n10ml syrup
      \n6 limes
      \n8 mint leaves
      \n\u00bd teaspoon fresh grated ginger
      \n1 teaspoon matcha powder<\/p>\n

      Method:<\/p>\n

        \n
      1. Add the ingredients to a shaker: muddle 6 limes, 10ml syrup, 8 mint leaves and \u00bd teaspoon grated ginger into a shaker.<\/li>\n
      2. Mix the ingredients well: add the rest of the ingredients, shake hard over ice cubes, and pour into a serving glass. Enjoy.<\/li>\n<\/ol>\n

         <\/p>\n

        Kimchi and Tofu Soup<\/h4>\n

        Serves: 1
        \nPrep Time: 10 minutes
        \nCook Time: 15 minutes<\/p>\n

        Enjoy a flavoursome, hearty and healthy soup with plenty of heat with this kimchi and tofu soup. The soup base for this dish is a combination of chicken stock, soy sauce and plenty of ginger, making for a warming and savoury flavour. This soup is best served on a cold winter day.<\/p>\n

        \"kimchiIngredients:<\/strong><\/p>\n

        50g kimchi
        \n\u00bd pack tofu
        \n\u00bd small onion
        \n2 okra pods
        \n1 \u00bd tsp powder chicken stock
        \n1-3 drops soy sauce
        \n1 tsp ginger puree, optional
        \n150-200ml water<\/p>\n

        Method:<\/p>\n

          \n
        1. Prepare your ingredients: Cut \u00bd pack of tofu into cubes and \u00bd small onion into thin slices. Cut off the stems of 2 okra.<\/li>\n
        2. Heat your stock: Put 150ml water, stock and 1-3 drops of soy sauce into a saucepan. Bring to a boil.<\/li>\n
        3. Add the vegetables to the pan: Lower the heat to a medium. Add 50g kimchi, onion slices and okra pods. Simmer for 3-5 minutes.<\/li>\n
        4. Add your tofu: Add the tofu cubes and simmer for 5-10 minutes.<\/li>\n
        5. Serve and enjoy: Remove from the heat and serve warm.<\/li>\n<\/ol>\n

           <\/p>\n

          Tofu and Edamame Burgers<\/h4>\n

          Serves: 2-3
          \nPrep Time: 15 minutes
          \nCook Time: 10 minutes<\/p>\n

          A burger full of flavour is just a recipe away – this recipe, in fact. The mix for making these burgers combines tofu (a high-protein ingredient that absorbs the flavours of anything it is cooked with) and edamame (immature soybeans, also high in protein, with a rich savoury flavour), and various seasonings for a mouth-watering main meal so full of flavour that even the most meat-devout of your loved ones won\u2019t mind if you leave out the chicken or pork.<\/p>\n

          \"tofuIngredients:<\/strong><\/p>\n

          Half a packet of firm tofu
          \n70g panko breadcrumbs
          \n\u00bd tsp miso paste
          \n\u00bd tbsp mayonnaise
          \nWorcestershire sauce
          \n50g boiled edamame beans
          \n1 carrot
          \n\u00bc onion
          \n1 egg
          \n150g minced chicken or turkey (optional)<\/p>\n

          Method:<\/p>\n

            \n
          1. Cut the vegetables: Begin by cutting \u00bc onion and 1 carrot into very small pieces, then stir-fry in a pan or wok with a little cooking oil. Once they are cooked, set them aside.<\/li>\n
          2. Prepare the tofu mixture: Drain any excess liquid before mashing it with a cooking spoon in a bowl. Add 70g panko breadcrumbs and mix together well before adding the vegetables, 1 egg, \u00bd tsp miso paste, \u00bd tbsp mayonnaise and the meat (optional). You can also add salt and pepper to taste.\u00a0Make sure the ingredients are mixed in evenly and the tofu becomes as smooth as possible.<\/li>\n
          3. Shape the patties: Once your tofu mix is ready, divide it into 6 equally sized pieces and press them into burger shapes.<\/li>\n
          4. Cook the patties: Heat a little cooking oil in a pan and cook your tofu burgers on a low to medium heat for approximately 3 to 4 minutes each side. Serve with a generous squeeze of Japanese style Worcestershire sauce and some freshly boiled rice or a salad on the side.<\/li>\n<\/ol>\n

            Tips:<\/p>\n

            If you are having trouble forming the burger shapes, try adding some more panko breadcrumbs to make them more solid and easier to shape.\u00a0If you don\u2019t like brioche buns, feel free to replace with a Shoku<\/p>\n","protected":false},"excerpt":{"rendered":"

            Japanese Inspired January. Japan Centre \u2013 Europe\u2019s largest Japanese food hall \u2013 has shared its authentic Japanese vegan recipes ahead of Veganuary 2024. With the ingredients available to buy in […]<\/p>\n","protected":false},"author":2,"featured_media":23120,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[3577,33,2461,2331,4080],"class_list":["post-20523","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-japan-centre","tag-japanese","tag-recipes","tag-vegan","tag-veganuary"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/20523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=20523"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/20523\/revisions"}],"predecessor-version":[{"id":20531,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/20523\/revisions\/20531"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23120"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=20523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=20523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=20523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}