Recipes - Vegan, Macrobiotic & Japanese

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.

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.

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.

It is almost like a seaweed aquarium! Sashimi kanten is essentially a seaweed and agar jelly with a sweet and spicy mustard miso sauce. It may also be enjoyed with soy sauce and wasabi just like sashimi. I used Clearspring Atlantic Agar Flakes for this recipe, which is very powerful so you only need a small amount of it to set the liquid.

Seaweed and Spring Onion Pancake with chilli oil dipping sauce. This recipe is inspired by the Chinese street food Cōng yóubǐng (葱油饼), it is simple yet addictive! I have added my own twist to it by adding aonori and seaweed for extra flavour.

This is one of the most traditional tofu recipes in Japan. The classic recipe is slightly sweeter than my version. I also used soft instead of firm tofu for a silkier texture. To avoid achieving a watery flavour you will need to remove any excess water from the tofu before using it.

Daikon’s versatility is endless and it is as good cooked, dried or pickled as it is raw. Here is a Japanese way of making Kiriboshi daikon, a cooked daikon with carrots.

We have created a deliciously versatile and umami-rich Vegan Gravy recipe using our award-winning Organic Brown Rice Miso. You can drizzle it on everything from simple mashed potatoes to a hearty Sunday roast or festive dinners.

Nicky’s delicious mushroom.Simply slather them with this deliciously rich sweet white miso & red peppercorn oat cream sauce and you’ll forget completely that they are also healthy and good for you too

Spice up your salad with this Japanese Korean fusion!