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Check out how you can turn tofu and potato into vegan unagi (eel) with just a few simple steps. It&#039;s served with a homemade sticky and sweet sauce.

Vegan Unagi (Eel) with an unbelievably scrumptious sauce

oz firm tofu

oz potatoes* (used Russet, skin removed)

nori sheet

salt*

white pepper

cornstarch

kombu

water

mirin

soy sauce

sugar

kombu dashi

maple syrup

To make the kombu dashi, soak a 2X3 kombu in ¼ cup of water for 30-45 minutes until the kombu turns soft. Drain the kombu dashi into a bowl and reserve the kombu for a side dish. Alternatively, mix 1-2 teaspoon of vegan kombu dashi powder in ¼ cup of water until well combined.

To mash the tofu, place a slab of tofu on a chopping board. Using a pastry scraper or the back of the cleaver, press down ⅓ of the tofu with pressure. Using a pulling motion, drag that portion away while pressing it down to squeeze out the water. Repeat 3-4 times for a whole slab of tofu. Alternatively, place tofu in a nut milk bag and squeeze out the liquid. Transfer tofu to a large bowl. Please note that you&#039;ll want a somewhat dry paste as wet paste will break the nori sheet.

Next, place potato cubes in a high-speed blender and blend into a fine paste. Transfer the paste into a nut milk bag and squeeze out the liquid. Then, empty it into the tofu bowl.

Season with salt and pepper. For a darker color, you may use 1-2 teaspoons of soy sauce instead of salt. Add a tablespoon of cornstarch and mix until well combined. Use more cornstarch if needed but don't go over 2 tablespoons. Divide it into 4 equal portions.

Now, make the cornstarch paste by mixing a tablespoon of cornstarch with 1 tablespoon of water.

To assemble, lay a piece of nori on a chopping board, shiny side down. Brush surface with a thin layer of cornstarch slurry. Top it with a portion of the tofu mixture. Using your fingers, spread to cover the nori leaving a 1cm border. Repeat until you are done with all the nori.

Next, heat a nonstick skillet with 2 teaspoons of oil. Place the unagi, tofu side down and pan-fry over med-low heat for 3-4 minutes or until golden brown. To check if it&#039;s ready to flip, gently touch the nori side. If it&#039;s warm that means the tofu has cooked through. Pan-fry for another minute if you want a crispier tofu side.

Flip and cook the nori side for about 30 seconds. Remove and let it cool completely before cutting.

Using the same skillet, add kombu dashi, soy sauce, mirin, maple syrup, sugar, and bring the mixture to boil. Stir continuously until the sugar has dissolved. Then, turn down the heat to medium and cook down the sauce until you see large bubbles. Turn off the heat and spoon this sauce over the cut unagi.

Garnish the unagi with toasted sesame seeds and chopped green onions. Serve warm with rice or noodles.

Check out how you can turn tofu and potato into vegan unagi (eel) with just a few simple steps. It's served with a homemade sticky and sweet sauce - inspired by Pei Jen's mama

Full recipe instructions: https://woonheng.com/vegan-unagi-eel/

Blog: https://woonheng.com
Instagram: https://www.instagram.com/woon.heng/
Facebook: https://facebook.com/WoonHengKitchen/
Pinterest: https://www.pinterest.com/woonheng/

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Ingredients
16 oz firm tofu
16 oz potatoes used Russet
2 nori sheet cut in half
1 teaspoon salt*
dash of white pepper
cornstarch
1 piece of kombu
water
Sauce
¼ cup mirin
3 tablespoon soy sauce
1 teaspoon sugar
¼ cup kombu dashi
1 tablespoon maple syrup

#veganunagi #veganrecipes #veganeel

Vegan Unagi (Eel) with unbelievably scrumptious sauce!

When you combine cumin and chili powder into a dish, it creates a wonderfully spicy and savory flavor that makes these lion&#039;s mane mushrooms a delight as appetizers or snacks.

Spicy Cumin Lion's Mane Mushrooms

oz fresh lion's mane mushrooms

cooking oil

flour

cumin seeds

cumin powder (plus extra for topping)

chili powder (plus extra for topping)

sesame seeds

salt (plus extra for topping)

mushrooms seasoning

Gently clean mushrooms with a brush, then cut off any tough parts from the stems, if any. Next, use your fingers to tear mushrooms into larger than bite-sized pieces.

Fill a large pot or pan with water (about 6-8 cups depending on the pan size) and bring it to a boil. Then, add ½ teaspoon of sugar into the hot water.

Add mushrooms and cook for about 3 minutes until slightly tender. Cooking time may be shorter for smaller mushrooms pieces.

Drain out the water. Once cooled, using your palms, gently squeeze mushrooms to remove all the liquid and transfer to a bowl.

Meanwhile, whisk together flour and water into a thin paste, set aside.

Rub mushrooms with cumin seeds, cumin powder, chili powder, salt, and mushrooms seasoning until all mushrooms are coated. [Increase the salt if you plan to serve this as-is]

Add the batter and sesame seeds, then use your fingers to coat the mushrooms until well combined.

Thread a few pieces of mushrooms (about 4) onto the skewer. Repeat until all mushrooms are done. (I got about 9 skewers)

Set a large shallow pan (big enough to fit the skewer) over medium-low heat. Cover the bottom with a thin layer of oil (see video or picture above for reference).

Carefully lower the skewer onto the hot oil.

Cook until all sides turn golden brown and a thin crust forms, turning occasionally. Please make sure to maintain a light sizzle over medium-low heat and fully cook through the mushrooms.

To prepare another spice mix for topping, combine 1 tablespoon of cumin powder and chili powder with ¼ teaspoon of salt.

Sprinkle onto the cooked mushrooms before serving. Alternatively, serve the skewers with chili oil and sediment for a spicier kick.

https://content.jwplatform.com/videos/XiNO4qKJ.mp4

This spicy cumin lion's mane mushrooms recipe has a very unique tasty blend - cumin and chili. This dish is inspired by the Spicy Cumin Lamb and the recipe is adapted from 老饭骨

SpicyCumin-LionMane-Mushrooms.mp4

This roti pisang (banana) has a crispy outer layer with a sweet caramelized banana filling on the inside. It makes a great breakfast, snack or meal and can be served as-is or with dal. This recipe is vegan, easily customizable, delicious!

Roti Pisang (Banana)

g all-purpose flour

salt

sugar (plus

oil* (used avocado)

Vegan butter (as desired)

Banana slices (I used 1 banana for each roti)

Prepare the dough. Place water, salt, sugar, and oil in a large mixing bowl and stir until sugar has dissolved. Add the flour and stir to combine using a spatula or rolling pin. Knead into a cohesive ball. Cover with a tight lid and rest for 10 minutes. Uncover and knead again until a smooth top forms. Divide into 4 equal pieces and form into balls.

Add a tablespoon of oil into a plate or 8&quot; cake pan. Coat each ball generously with oil. Cover and rest at least 1-2 hours or overnight in the fridge. For the overnight dough, thaw to room temperature before use.

To stretch the dough, grease your palm and the work surface. Take a dough and flatten it into a thin circle using the heel of your palm. Then, flip and twirl or stretch to thin out the dough as much as you can, about 4-5 times larger than the original size.

Top with sliced banana, vegan butter pieces, and sprinkle with sugar. Bring the sides to the middle and overlap the edges slightly to seal. Repeat with the top and bottom edges to get an enclosed large rectangle roti.

Cook the roti after you fold it. Heat a pan with vegan butter or oil over medium heat. Place the roti in the hot pan, seamed side down, and cook until golden brown, about 3-4 minutes. If it browns too quickly, lower the heat. Flip and cook for another 3-4 minutes, adding more oil if needed. The roti will start to puff up during cooking and you will see the banana starts to caramelize. Repeat the same process with the remaining dough.

Serve warm with a side of dal or as-is.

https://www.youtube.com/watch?v=ThRp2AponQw

This roti pisang (banana) has a crispy outer layer with a sweet caramelized banana filling on the inside. It makes a great breakfast, snack, or meal and can be served as-is or with dal. This recipe is vegan, easily customizable, delicious!

Full recipe instructions: https://woonheng.com/vegan-roti-pisang-banana/
Blog: https://woonheng.com​
Instagram: https://www.instagram.com/woon.heng/​
Facebook: https://facebook.com/WoonHengKitchen/​
Pinterest: https://www.pinterest.com/woonheng/​

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Ingredients
300 g all-purpose flour
½ teaspoon salt
2 teaspoons sugar plus for more sprinkling
2 tablespoons neutral oil
175 ml water
oil for brushing and cooking
Vegan butter as desired
Banana slices (I used 1 banana for each roti)

#rotipisang #veganroti #veganrecipes

Malaysian-styled Roti Pisang (Banana) - Flip/Twirl and Pull/Stretch Method

Another auspicious dish to make for any celebrations or gatherings, this Lucky Money Bag Dumpling will be a great centerpiece at any dinner table.

Lucky Money Bag Dumpling

Napa Cabbage leaves (green part only)

cilantro stems

ground pork (used OmniPork Ground)

celery (finely chopped)

water chestnuts (used fresh, finely chopped)

carrot

oyster sauce (plus more for sauce)

salt (plus more for blanching)

ginger (plus more to taste)

sesame oil

cornstarch slurry (mix 1-2 teaspoons of cornstarch with 1 tablespoon of water)

Empty 2 packages of OmniPork Ground into a large mixing bowl. Add the soy sauce, ½ tablespoons vegan oyster sauce, salt, pepper, and a few splashes of sesame oil. Using a pair of chopsticks, stir the mixture in one direction until incorporated. Fold in the celery and water chestnut, then set aside or refrigerate.

Fill a bowl of water with ice and bring a pot of water to a boil.

Add ½ teaspoon of salt and a drizzle of cooking oil. Blanch cabbage leaves for 45 seconds or so. Carefully transfer to the cold water bath. Blanch the cilantro stems for a minute or until you can bend the stem without breaking it. Remove and cool in the water bath.

Drain out the water and gently squeeze each leaf to remove the extra liquid.

Take a leaf and flap the side over to create a circle, covering any holes if you find some.

Place a spoonful of filling in the middle, then bring the side to the middle to secure the mixture.

Set the dumpling bottom on a work surface and use a cilantro stem to tie it around into a bag-like shape, then transfer to a plate (I had 8-9 per plate and steamed separately). Top the middle with chopped carrots.

Steam for 6-8 minutes over high heat. Carefully transfer the dumpling to a new plate, reserve the juice to make the sauce.

Heat a large non-stick pan with oil and sauté ginger until aromatic, add the dumpling juice along with 2 tablespoons of water, adding more if you like. Season with vegan oyster sauce (I used 1 teaspoon for the 8 dumplings juice above). Thicken the sauce with a thin cornstarch slurry. Repeat the same step for the rest of the dumplings. Then, spoon the sauce over the dumplings before serving. Serve immediately.

I made this on the New Year, but I forgot to take a picture for you. We don't have any ground pork product around here, so I used Trader Joe's Vegan Ground Turkey. It was still delicious! I didn't understand what the dumpling juice was, so I just winged it, and it was still delicious!

https://content.jwplatform.com/videos/piehCZjz.mp4

Lucky-Bag-Dumpling-AdThrive.mp4

Top 4 alliumfree recipes from across the web

The most viewed alliumfree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Unagi (Eel) with an unbelieva...

Spicy Cumin Lion's Mane Mushrooms

Roti Pisang (Banana)

Lucky Money Bag Dumpling

Top 4 alliumfree recipes from across the web

The most viewed alliumfree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Unagi (Eel) with an unbelieva...

Spicy Cumin Lion's Mane Mushrooms

Roti Pisang (Banana)

Lucky Money Bag Dumpling

The most viewed alliumfree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine