If you’re looking for a tasty new vegan recipe to try for veganuary, then look no further than these carefully curated matcha recipes. Delicious, and with the added benefit that you feel like you’re doing something good for your health, and for the planet.
For tea enthusiasts, these recipes go one step further, by including the green goodness of Matcha.
Matcha has 10 times more antioxidants that traditional green teas. It includes EGCG, chlorophyll, and vitamins. The green powder is usually infused into boiled water with a wide, stubby bamboo whisk and served frothy and hot. It is savoured on its own, without milk or sweetener.
In our experience, drinking Matcha helps us to feel alert, nourished, and gives us a sense of wellbeing. So, cooking with Matcha is a true delight.
Miso Glazed Aubergine with Green Tea Rice
- 2 Aubergines
- 1 bunch Coriander
- 1 clove Garlic
- 1 Small Piece Ginger
- 155g Sushi Rice
- 2 Tbsps White Miso Paste
- 2 Tbsps Mirin
- 2 Tbsps Soy Sauce
- 2 Tbsps Rice Vinegar
- 2 Tbsps Sugar
- 1 tsp Matcha Powder
- 1 tsp Black Sesame Seeds
- Preheat the oven to 260°C.
- Heat a medium pot of salted water to boiling on high.
- Cut the aubergines in half lengthwise, then crosswise into quarters. With the tip of a knife, score a diagonal crosshatch pattern into the cut sides of the aubergine. Place the eggplant on a lightly oiled baking sheet, cut-side up. Finely chop the coriander. Peel and mince the ginger and garlic, smashing until they resemble paste.
- Add the sushi rice to the boiling water and cook for 16 to 20 minutes, or until tender. Drain thoroughly.
- While the rice cooks, in a small bowl, whisk together the ginger, garlic, miso, mirin, and half the soy sauce.
- While the rice continues to cook, drizzle the aubergine with olive oil and spread the miso mixture on the flat sides of the aubergine slices. Roast in the oven 14 to 16 minutes, or until the aubergine is tender and the topping is lightly browned.
- Add the cooked rice back to the pot. Add the rice vinegar, sugar, matcha powder, half the black sesame seeds, and all but a pinch of the coriander; stir until well combined.
- Divide the green tea rice and aubergine slices between 2 plates. Garnish with the remaining black sesame seeds, coriander, and soy sauce. Enjoy!
- 313g plain flour
- ½ tsp salt
- 1 tbsp vegetable oil
- ½ tsp matcha green tea powder
- 150ml hot water (more if needed)
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 75g mushrooms, finely chopped
- 1 onion, finely diced
- 75g cabbage, finely shredded
- 2 tbsp soy sauce or tamari
- 1 tbsp rice wine vinegar
- Salt and pepper to taste
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- ½ tsp sesame oil
- Toasted sesame seeds
- Spring onions or chives, diced
- Sriracha sauce
- Vegetable oil for frying
- 60ml of water for each batch
- Option to use a stand mixer for this stage. Mix flour, salt and matcha powder in a large bowl. Add water and oil, stir to combine or use a dough hook on the mixer. Knead for about 3-5 minutes until you have a smooth soft dough. If the dough is too sticky add flour 1 tbsp at a time. If the dough is too dry add water 1 tbsp at a time. Form a ball, wrap in cling film and let rest refrigerated for 30 minutes.
- Divide dough into two pieces as this makes it easier to work with. Dust your work surface with a little flour and roll out into about 2mm thick.
- Using a water glass or cookie cutter, cut out 3” wide circles using as much dough as possible. Gather leftover dough into a ball and let rest while repeating this stage with the 2nd ball of dough. Repeat until all the dough is used. Lay wrappers in single file on parchment paper or dust with flour if stacking, otherwise, they will stick together.
- Use wrappers immediately or store in an airtight container in the fridge or freeze.
- Heat oil in a large pan over medium heat. Add mushrooms and let cook undisturbed for 3-4 minutes. Stir in onions, carrots, cabbage, garlic ginger, soy and rice vinegar. Sautee for 5 minutes or until veggies are soft and cooked through and flavors are combined.
- Set aside and let cool or pour into a bowl and stir frequently to speed up the cooling.
- Option to use a dumpling press. If you’ve rolled your dough out too thick you can use your hands to stretch out the dough slightly. Place one heaping tsp in the centre of the dough. Brush the edge with water and if using a dumpling press, press dough together until sealed. If pressing by hand fold into a fan pattern or as desired making sure the seams are sealed.
- Repeat this process with all the wrappers.
- Gyozas are ready to be cooked or can be frozen at this stage.
- In a bowl whisk together all ingredients.
- For this stage use a pan with a lid. Heat oil in a pan over medium heat. Add gyozas being careful not to overcrowd the pan. Fry for 3-4 minutes or until the bottoms are golden brown.
- Pour in 60ml of water. Use caution at this stage as it could splatter. Cover with a lid and steam for 7-8 minutes or until all the water has evaporated.
- Remove from the pan and sprinkle with sesame seeds and spring onion. Serve with dipping sauce and sriracha (if desired).
Spicy Matcha Fries
Ingredients for fries:
- 1 medium maris piper potato
- oil for frying
Ingredients for Matcha sea salt:
***This amount makes enough for 4-6 batches of fries
- 1 1/2 tsp matcha powder
- 1 tsp fine sea salt
- 1/4 tsp cayenne pepper (optional)
Ingredients for Sriracha Ketchup:
- 2 Tbsp ketchup
- small squirt of Sriracha
- Using mandolin or chef’s knife, cut potato lengthwise, into uniformly (as much as possible) skinny fries, with a thickness of 1/8″. After the potato is cut, use paper towels to blot the surfaces of the potato pieces dry. In a small bowl, mix together matcha, salt, and cayenne pepper.
- Pour oil into a large frying pot so that it goes up the sides about 1″-1 1/2″. Heat oil to a temperature of 200 degrees C. When oil hits 200 degrees, place half of uncooked potato sticks into the pot gently.
- Cook for 1 minute, then remove the pieces with tongs/strainer onto a paper towel lined baking sheet. Bring oil temperature back to 200 degrees, and repeat the process with the other half of the uncooked potato sticks.
- With all the potato pieces now par-fried (the potato is cooked, but not yet crisp), bring the oil temperature back to 200 degrees once again. Place half of the par-fried potato pieces into the hot oil and cook for about a minute, or until golden brown. Remove and place on the paper towel lined baking sheet, placing some new paper towels down if necessary. Bring oil temperature back up to 200 degrees, then repeat this process with the other half of the par-fried potato pieces, removing after a minute when fries become golden brown, then place on the baking sheet with paper towels.
- After the fries have blotted on the paper towels, scatter the fries with the matcha salt to taste. In another small bowl, mix together the ketchup and sriracha. Serve fries hot with spicy ketchup and enjoy!
Matcha Chia Pudding
- 4 teaspoons matcha green tea powder
- 500ml non-dairy milk e.g. almond, coconut etc.
- 85g chia seeds
- 1 tablespoon maple syrup
- Toppings: Raspberries and almonds
- In a large bowl, mix the matcha green tea powder with the milk and whisk until smooth and not clumped.
- Add the chia seeds and the maple syrup. Stir to combine, making sure there are no clumps of chia seeds. Place it in the fridge for 2 hours or overnight to set.
- Top with fresh fruit, granola and/or nuts. Enjoy!