Recipes - Vegan, Macrobiotic & Japanese

Enjoy this plant-based take on a classic seasonal dessert, using Clearspring's versatile Silken Tofu for this dish's finishing touch, the vanilla cream.

This recipe is inspired by tantanmen ramen – a Japanese take on Sichuan dan dan noodles, with a broth made from soya milk and sesame – but it is by no means authentic. Typically this would have a proper stock as the base and be topped with minced (ground) pork, but I got attached to the idea of a ramen that could be knocked up quickly and that remained vegetarian/vegan. I also wanted to use udon noodles (again, untraditional), because I love their texture: big, fat, slippery, chewy – is there anything more satisfying?

Spring activity 🌸 Pickled Sakura cherry blossom. “Sakura zuke “ #桜漬け using Clearspring’s Ume Su - Ume Plum Vinegar 🌸 Sakurazuke is enjoyed in Japan as a seasonal decoration/garnish on dishes, desserts and even in teas. They can be eaten like an edible flower after it has been preserved.

Creamy buckwheat soba noodle salad using Clearspring 100% Buckwheat Soba noodles. This is a really light noodle salad mixed with raw sliced vegetables and a creamy tahini dressing. We used rainbow carrots to bring out different colours to the salad. If you are not going to eat it straight away, keep the sauce in a separate container and dress it before serving.

Have you massaged kale before? This is a great recipe using massaged kale with an umami chickpea miso dressing and creamy almond nut butter. This green salad is perfect for a light lunch or as a side salad.

This creamy whole tahini sauce is great with raw, grilled or baked vegetables. We used the whole tahini sesame paste as it gives a more rich nutty flavour to the sauce.

This is an easy dressing which you can pour over raw or cooked vegetables. The combination of the creamy white tahini paste, fresh lemon juice with the umami boost of the white miso brings the flavour together. You can play with the consistency by adding water for a drizzle or a thick sauce. You can enjoy it with a raw salad or on grilled little gems lettuce as a side with your bbq or grilled vegetables.

This recipe can be adapted to any raw or cooked vegetables. It is so easy to make the vegetable tasty. Play around with the amount of Tamari or Tahini you would like when dressing.

Quick and easy pickle using Umeboshi Plums. Umeboshi is a Japanese apricot plum, pickled in sea salt.

Japanese cucumber salad with wakame sea vegetables. A light salad with a sweet and vinegary taste.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Shira-ae is a tofu-based dish, usually with some boiled green vegetables and sea vegetables, either hijiki or arame. This recipe explains how to cook the hijiki and to mix it with the shira-ae sauce. Hijiki can sometimes look a bit scary as its strands of black, so mixing it with this creamy tofu sauce makes it easier for someone new to adding sea vegetables to your meals. You can swap the edamame beans with blanched or fresh spinach or just have it plain.

Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.

Miso glazed aubergine is a very popular Japanese dish enjoyed as a starter or as a side.

Nikomi udon or miso nikomi udon 味噌煮込みうどん is a comfort miso soup with udon noodles served in both restaurants and at home in Japan. You can add any vegetables to make this miso soup. In the cold months, people enjoy this soup with winter vegetables like squash or pumpkins, which adds an extra creamy and sweetness to the soup.

Miso soup is a kitchen staple in Japan. Everywhere you go you will see people enjoying a bowl of miso soup for breakfast, lunch and dinner. Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well. Create your simple homemade fresh Miso soup by following these simple steps.

This miso soup is a classic white miso soup using simple ingredients, tofu, wakame and spring onion. Add any vegetables of choice, or keep it simple with this recipe for a warm bowl of miso soup. White miso or Shiro miso is a young miso. It is commonly made using white rice and fermented for a short period of 3-6 months.

Jackfruit has a great texture for fillings like Tacos, Fajita or Burritos. Here is an easy recipe to create a simple filling using Clearspring Jackfruit. Seasoned with Clearspring Teriyaki sauce makes it easy and simple to make the fillings in a rush, and if you make too much, you can save the fillings and eat it the next day. The cooking is so simple that you can get your kids involved. They can use their hands or a fork to break and tear the large jackfruit chunks to create shredded or pulled pieces.

These Jackfruit bites are delicious on their own or with a tofu mayo, ketchup or your favourite dips. Perfect bites to have as a starter or as a side. You can also tear or shred the jackfruits into smaller pieces and make it into a patty for burgers or with vegetables.

Really easy week night or weekend plant-based green curry using Clearspring organic young jackfruit and coconut milk. You can choose to have it spicy or mild by adjusting the chilli flakes which is great if you are making it for a large group or for children.

Tofu works really well as a creamy sauce when blended. In this recipe, we add fresh basil to the sauce, which works really well. The fresh aroma of the basil combined with the slight bitterness of the extra virgin olive oil blended with Clearspring silken soft tofu has the perfect balance as a sauce for any type of pasta. If you have some leftover sauce, you can spread it on bread with a bit of olive oil.

A summer favourite. Hiyayakko (冷奴) means chilled tofu in Japanese. Traditionally served with grated ginger, spring onion and a drizzle of shoyu soya sauce. This recipe uses fresh coriander and fresh chilli with a drizzle of toasted sesame oil for an exciting side salad or a light meal.

Tofu can be enjoyed as a side dish or as a centre piece in your meals. This is a crowd-pleaser with an umami rich sauce, which compliments the simple flavour of the tofu and vegetables. The asparagus can be swapped with other vegetables as it's seasonal.

Scrambled Tofu (or Tofu Scramble) is a favourite in our kitchen. It's light to eat, high in protein and very quick and easy to make. Have it for breakfast, brunch or a light lunch or dinner. Clearspring Tofu is a silken soft tofu which works really well with this recipe. We like the wobble soft texture it brings and the key is to not break it down too much or mix it in the pan, to keep an authentic "scramble" consistency.