Recipes - Vegan, Macrobiotic & Japanese

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?

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.

Maki roll Sushi, a favourite in our family. Using colourful vegetables to create an eye catching sushi for your friends and family. You can use white or brown sushi rice, filled with colourful vegetables to make your very own sushi.

Japanese Sashimi style dish using our Silken Tofu and cucumber. Perfect as a side dish to go with some noodles, rice or even curry when you want a refreshing salad. In Japan it is very common to eat soft tofu straight out of the pack, here we make an Asian style dressing mixing with Italian extra virgin olive oil.

Really easy sea vegetable salad with a sweet and sour Japanese dressing using our Yaemon Tamari soya sauce. Make this the base of your salad and add leafy greens if you are new to eating sea vegetables on its own.

Perfect summer plate - for lunch or dinner enjoy our silken tofu with juicy tomatoes 🍅 Plant based take on the Italian caprese. You can find juicy tomatoes from your local farmers market in the summer.

We hope you will enjoy the Clearspring sushi range, comprised exclusively of authentic, distinctive ingredients made to traditional, natural recipes. It has never been so easy or so much fun to create sushi in your own kitchen.

Isobeyaki are mochi dipped in soy sauce and wrapped in sheets of nori.They are incredibly easy to make, and tastes delicious.

Everyone loves noodles, so this is the kind of recipe I make for friends and family when they’re coming over. It looks beautiful – vibrant and green – and it tastes so fresh thanks to the mint and lime. It’s a great lunchbox option too; just take the dressing in a separate little pot and stir it together when you’re ready to eat.

This dish offers you a delicious way to add some organic greens and protein into your meal. You can replace the asparagus with any green vegetables, which you can steam or boil, if you prefer not to cook them in oil. A sprinkle of Clearspring’s Atlantic Sea Salad gives this dish an added depth of flavour.

A beautiful, fragrant vegetable chickpea curry with korma spices, made creamy with rich coconut milk and perfectly roasted pumpkin pieces. Served with saffron-scented rice, this is a mellow-spiced and vibrantly coloured dish perfect for the whole family.

Creamy bowl of comfort food. Whether you are carb loading for your next run or wanting a bowl of delicious spaghetti with no dairy products, this is the one for you! Really easy recipe to make on a busy day and a perfect meal to feed the whole family.

"We made an amazing shredded jackfruit "pulled pork" burger with a mushroom and tofu based sauce. It's such an explosion of asian flavours." All the best, Dave & Steve. Lisa Dawson from Clearspring visited The Happy Pear in Ireland earlier this year to enjoy their early morning #SwimRise and to cook with them at Pearville kitchen. There they created this Umami rich burger. We hope you enjoy this recipe as much as we did making it.

For those trying veganuary or wanting to have a more plant-based breakfast - you've come to the right place. Here, we use our soft silken tofu to create a delicious scrambled tofu. With the turmeric creating that yellow colour, and the squeeze of lemon juice adding that extra zesr, this recipe will leave your taste buds wanting more. Be imaginative with your vegetables and create your very own original English Breakfast!

Spice up your salad with this Japanese Korean fusion!

This Japanese salad is delicious and tangy from the Umeboshi Puree, contrasted with the deep savoury flavour of the sea vegetable Dulse.

Sisters Jasmine and Melissa Hemsley consult about and cook nourishing foods for their London based wellbeing company Hemsley & Hemsley.