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?

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.

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.

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.

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.

Sushi can be enjoyed in many shape and form by using vinegared rice. From simple nigiri (hand formed rice with topping), maki roll, gunkan maki (boat-shaped with filling on top), temaki (hand roll) to uramaki (inside out roll). Here we made our take on Dragon Roll Uramaki using Follow Your Heart Organic Vegenaise.

This is one of my favourite salad dishes with soba noodles. The earthy soba noodles are served with “yakumi” condiments to add fragrance and flavours to the dish. It contains 5 different aromatic vegetables and herbs such as ginger, spring onions, and mint. You may also add chilly, or the zest of citrus fruits to taste. The creamy peanut sauce will give a rich texture to this salad.

With everyone working from home - this is a great way to make a quick and colourful lunch. We've come up with our version of the TikTok tortilla trend and made a sushi version where you use the sushi nori as the wrap.

Couscous is such a useful store cupboard ingredient as it is pretty much instant, and only needs soaking rather than cooking. This Clearspring couscous, made from corn, is a glorious golden colour, that is perfect paired with Mediterranean flavours.

A simple vegetable packed bowl of noodles is supremely comforting, easy to prepare and endlessly adaptable to your taste. You can adapt this recipe using seasonal vegetables.

Autumnal family favourite, the addition of miso lifts a simple ragu to another level. Serve this adaptable recipe as a pasta bake, on baked potatoes or on bread or toast.

Cooling colourful summer rolls filled with your favourite vegetables and herbs, served with a miso satay style sauce are a light, fun and delicious dish. Assemble in advance or setup a summer roll “station” so everyone can make their own.

Fresh potato gnocchi are easy and satisfying to make, and once made is very quick to cook. These contain sea spaghetti in the gnocchi. Once cooked its nice to quickly fry in garlic with olive oil and squeeze some fresh lemon juice.

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.

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 salad was a real hit in the deli, and it’s one of my go-tos as well. We used to serve it cool, but have recently discovered a new love of serving it warm, straight out the oven and couldn’t recommend that more. The dressing is partly what makes this so good and I use it a lot in other dishes – the ginger, miso, sesame and lime mix is a real winner.

I cook big curries like this a lot for my friends and family and they’re always a hit. They’re also a good way of introducing people to plantbased meals, as a curry feels familiar. This one is a particular favourite, as it’s got so much flavour. The squash is tossed with curry powder and roasted until tender with some red peppers, it’s then tossed into a pan with more spices – sautéed cumin and mustard seeds, and some garlic and onion, which then simmer with galangal, tomato purée, ground ginger, lime juice and coconut milk.

For a perfect festive plant based alternative try this recipe created byWaitrose & Partners. The Miso gravy can also be used in other dishes including Sunday roast. 

Using Hatcho miso in your glazed brings such a deep umami flavour to your miso glazed aubergine. This glazed can be used in on any cooked or raw vegetables.

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.

My ultimate indulgence is burgers, with large portions of fries and a big dollop of ketchup, with a chocolate milkshake on the side - after all, I am American. I don't call burgers 'vegan burgers', they're all just burgers to me now. Today, meat-free burger companies are making huge waves, but I prefer my burgers to be made with nothing but plants, which means I make my own. This burger is loaded with nutrients to leave you feeling satisfied.

Onigirazu is a Japanese sushi sandwich, おにぎらず. It is much easier to make than making sushi as there is no rolling involved. Onigirazu is a perfect picnic dish or to take with you for a packed lunch. You can make it for your kid's school lunches, to have at work or on the go lunches.
You can change the filling to suit you, it doesn't have to be what's in this recipe.