comfortfood

Ground beef pie with thinly sliced potatoes

Beef potato pie

beef

lard

onion,

tsp salt

tsp pepper

tsp majoram

tsp hungarian paprika powder

tomato paste

roasted bell peppers, drained and roughly chopped

vegetable broth

heavy cream

potatoes,

butter, melted

Heat the lard in a large pan over medium heat and saute the onion until translucent.

Add the ground beef and cook until no longer pink.

Add the chopped roasted bell pepper and mix with the ground beef.

Now add all the spices: Salt, pepper, marjoram, hungarian paprika powder and tomato paste. Stir in the vegetable broth and heavy cream.

Let the mixture come to a boil and then let it simmer for 15 minutes until the liquid slightly reduces.

In the meantime take the peeled potatoes and with a mandoline slice them very very thinly. If they look translucent they are perfect.

Melt the butter and pour the hot butter over the sliced potatoes. Season with salt and pepper.

Divide the beef mixture between three seperate ovenproof ramekins. Then take the potato slices and cover the ramekins with the potatoes.

Bake in the oven on a cookie sheet for 30min until the potatoes are golden and crispy. Serve immediately with a green salad.Enjoy!

A veganized version of Taiwan most iconic food - Lu Rou Fan, made with a few key ingredients for a flavorful and delicious bowl.

Lu Rou Fan - Braised Tofu Rice Bowl '素滷肉飯'

oz [397 grams] firm tofu (pressed, drained & mashed)

oz [130 grams] mushrooms (chopped (used King Oyster))

garlic (finely chopped)

shallots (finely chopped)

[18 grams] green onions (chopped)

[700 milliliters] of water

cornstarch slurry (mix 1 tablespoon corn starch with 1 tablespoon of water)

salt

blanched veggies

servings cooked rice

soy sauce/tamari

sugar

white pepper

five-spice powder

[60 grams] Chinese cooking wine (Michiu)

Heat up a large non-stick pan and cook mashed tofu until slightly dry, add 2 tablespoons of oil and continue to stir fry until golden brown and crispy.

Push the tofu to the side of the pan, add in more oil (if needed), then sauté mushrooms and shallots until shallots turn translucent and mushrooms are fully cooked through.

Add in the chopped scallions and garlic and continue to cook for another 30 seconds or until garlic is aromatic.

Season with white pepper, 5-spice powder, and sugar, then stir to combine.

Add in the soy sauce, cooking wine, water and bring the mixture to a rolling boil.

Then continue to cook until the sauce is reduced to almost half.

Taste test and season accordingly. If you need more sauce, add a little more water here.

Finally, add the cornstarch slurry to thicken the sauce by stirring constantly over low-medium heat.

Serve warm with rice and a side of blanched veggies.

This vegan Lu Rou Fan 滷肉飯 (Lǔ ròu fàn) is a comforting meal made with simple ingredients that my family loves. The recipe is vegan, family-friendly, and super easy to make that is perfect for your weeknight meals. 中文食谱往下滑, 谢谢收看

Full recipe instructions: https://woonheng.com/vegan-lu-rou-fan/

Blog: https://woonheng.com​​
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Ingredients
- 16 oz [397g] firm tofu pressed, drained & mashed
- 4 oz [130g] mushrooms chopped (used Bella)
- 4 cloves garlic finely chopped
- 2 shallots finely chopped
- 3 tablespoons [18g] green onions chopped
- 3 cups [700ml] water
- cornstarch slurry mix 1 tablespoon corn starch with 1 tablespoon water
- oil for cooking
- salt to taste
- blanched veggies
3 servings cooked rice
Seasoning:
- 3 tablespoons soy sauce/tamari
- ½ tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon Chinese five-spice powder
- ¼ cup [60g] Chinese cooking wine Michiu
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材料
-16oz硬豆腐
-4oz香菇
-4瓣大蒜
-2个小红葱
-3汤匙切碎的葱
-3杯水
-1汤匙玉米淀粉和1汤匙水
- 油
-盐调味

调味料：
-3汤匙酱油
-½汤匙糖
-1茶匙白胡椒
-1茶匙五香粉
-¼杯米酒

Taiwanese Iconic Dish now made Vegan - Lu Rou Fan 素滷肉飯

A meatless version of our family&#039;s favorite Taiwanese dish that is made from tofu and packed with the aromatic Thai Basil and sautéed ginger.

Three Cup (San Bei) Tofu - 三杯豆腐

oz [397 grams]firm tofu (drained)

[35 grams] ginger

garlic (sliced)

red jalapenõ (chopped (or any chili))

Thai basil (sub with basil or adjust to your preference)

corn starch

onion

Chinese cooking wine Michiu (or use rice wine/dry sherry⁣/vegetable broth)

soy sauce⁣

sesame oil⁣

sugar⁣

[80 grams] water⁣

Mix the sauce ingredients in a bowl until well combined and set aside.

Tofu

To prepare the tofu, pat the tofu dry with paper towels and cut into cubes or rectangle slices, about 1cmm thick.

Place ¼ cup corn starch in a shallow plate or baking sheet pan. Then, coat the slices generously with corn starch, making sure all sides have a thin layer of starch.

Preheat the air-fryer using the fries settings (390F).

Brush the top side of the tofu with a thin layer of oil. Then, grease the inner air-fryer rack.

Using a tong or a pair of chopsticks, transfer tofu slices onto the greased rack in a single layer.

Air-fry tofu slices until golden brown, about 4-8 minutes. Check periodically and flip if needed. To pan-fry the tofu, please check the section &#039;Crispy Tofu - 2 ways&#039; or notes below.

Transfer the air-fried tofu to a cookie rack to cool while you work on the next batch.

To cook the tofu, heat a large skillet with 2 tablespoons of oil. Then, sauté ginger slices until the sides turn crispy and aromatic.

Add the garlic and chopped chile and continue to cook until the garlic is fragrant.

Pour in the sauce and cook until the sugar has melted.

Add the tofu slices then toss everything to combine. If you prefer not to serve it in a clay pot, then add the Thai basil along with the tofu and continue to cook until the sauce has reduced.

To cook the tofu in claypot: Heat a claypot and add a drizzle of oil. Then, sauté green onions and half of the Thai basil until aromatic.

Transfer the tofu into the clay pot then top with the remaining Thai basil, cover and cook it over low heat for another 1- 2 minutes. This step will create a charred bottom which give the tofu a more flavorful taste.

Turn off the heat and serve warm with rice.

This Three Cup (San Bei) tofu '三杯豆腐 Sān bēi dòu fu) is packed with the aromatic Thai Basil and drenched in a drool worthy sauce.

Full recipe instructions: https://woonheng.com/three-cup-san-bei-tofu/

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

Ingredients:
Ingredients
14 oz [397g] extra-firm or firm tofu pressed
8-10 slices [35g] ginger
5 cloves garlic sliced
1 red jalapenõ chopped (or any chili)
1 cup packed fresh Thai basil sub with basil or adjust to your preference
corn starch for coating
a handful of chopped scallion/green onion
oil for cooking
Sauce:⁣
3 tablespoons Chinese cooking wine Michiu or use rice wine/dry sherry⁣/vegetable broth
3 tablespoons light soy sauce⁣ or tamari
3 tablespoons toasted sesame oil⁣
½ tablespoon sugar⁣
⅓ cup [80g] water⁣

Three-cup (San Bei) Tofu, an aromatic Taiwanese delicacy - 三杯豆腐

Crispy tofu katsu with flavorful Japanese curry served on a bed of rice is what you need to try today! The tofu is perfectly seasoned and fried to a golden brown. The crunchiness is so addictive that it can be served as-is. The curry has melt-in-your-mouth potatoes that go so well with a bowl of warm sushi rice.

Tofu Katsu with Japanese Curry

oz firm tofu (drained and freeze)

salt and pepper

flour

plant-based egg (or plant milk

panko breadcrumbs

small-sized potato (about 1 lb, peeled)

carrot

oz King Oyster mushrooms (chopped)

veggie stock

onion (finely chopped (yields about 1¼ cups))

apple

soy sauce

peach preserves (optional (see notes))

plant-based butter

all-purpose flour

curry powder

garam masala

cayenne pepper

sushi rice

cabbage

To prepare the tofu, remove the tofu from its package and drain out the water. Wrap the tofu with paper towels or a clean dishcloth.

Place tofu on a chopping board and stack with another flat plate or chopping board. Then weigh it down with something heavy such as cans or cartons. Let the tofu drain for about 10-15 minutes. Remove and place the tofu back into its package and freeze overnight.

When ready, thaw the tofu to room temperature and squeeze the tofu between your palms to remove the liquid.

Then, cut into 2 big slabs. I trimmed the sides to make it look like a cutlet but this is an optional step. Season both sides generoulsy with salt and pepper.

Next, set up the dipping station: Place flour, plant-based eggs, and panko breadcrumbs on 3 separate plates.

Take a tofu slab and coat each side generously with flour. Then, dip it into the plant-based egg until coated and drip off excess. Finally, lay the tofu on the panko and gently press to get the panko to stick until all sides are well coated.

Heat ½-inch vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of panko into the oil. If it sizzles, then the oil is ready.

Carefully slide the tofu into the hot oil. The tofu should sizzle as soon as it touches the oil. Use a pair of tongs to lift a corner to check the color.

Once the tofu is golden, slowly turn them over and fry the other side. Note: if it&#039;s browning too quickly, lower the heat just a little.

When ready remove and transfer katsu to a drain rack. This will keep the katsu crispy until ready to use. The katsu is ready to be served as-is with a side of rice.

How to prepare Tofu Katsu

Skip this step if you are using store-bought curry cubes.

To make the curry roux, melt the butter in a pot over medium-low heat and whisk in the flour. Stir the mixture while cooking until it starts to turn brown. This process takes about 10-12 minutes.

Then, add the garam masala, curry powder, and cayenne pepper. Stir until well-combined and set it aside until ready to use or refrigerate once it&#039;s cooled.

Prepare the curry roux

To prepare the curry, melt butter in a pan and sauté the mushrooms until aromatic. Then, transfer it to a plate and set it aside.

Using the same pan, add more cooking oil and sauté onions until they caramelized.

Add the carrots, potatoes, and mushrooms and cover the ingredients with vegetable stock.

Place a lid over and bring the mixture to a boil, then lower the heat and let it simmer. Check the potatoes&#039; tenderness with a fork or chopstick.

Meanwhile, blend the apple into a puree.

Once the potatoes are fork-tender and fully cooked through, season with soy sauce, salt, apple, and peach preserves (if using).

Using a sieve, stir the curry roux into the broth. The broth will slowly turn darker. Test and season if needed.

To serve, add a few spoons of rice to a plate and then, top with tofu katsu and ladle the hot curry over. Serve warm a side of shredded cabbage.

How to prepare Japanese curry and serve

Crispy tofu katsu with flavorful Japanese curry served on a bed of rice is what you need to try today! The tofu is perfectly seasoned and fried to a golden brown. The crunchiness is so addictive that it can be served as-is. The curry has melt-in-your-mouth potatoes that go so well with a bowl of warm sushi rice. Thanks for watching!

Full recipe instructions: https://woonheng.com/tofu-katsu-japanese-curry/
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
Tofu Katsu
- 16 oz firm tofu drained and freeze
- salt and pepper to taste
- ¼ cup flour
- ¼ cup plant-based egg or plant milk or aquafaba
- ½ cup panko breadcrumbs
- salt and pepper
- oil for cooking
Japanese Curry
- 2 small-sized potato about 1 lb, peeled
- 2 medium-sized carrot chopped
- 8 oz King Oyster mushrooms chopped
- 4 cups veggie stock
- 1 large onion finely chopped (yields about 1¼ cups)
- 1 small Fuji apple peeled and seeded
- salt to taste
- ½ tablespoon peach preserves optional (see notes)
- plant-based butter for cooking
- oil for cooking
Curry roux - recipe by JustOneCookbook
Other ingredients
- Cooked sushi rice
- finely julienned cabbage

Vegan Tofu Katsu Curry - 曰式炸豆腐咖喱

An amazing crunchy Katsu that is vegan and easy to make with a simple batter and coat with panko breadcrumbs. Serve it with delicious noodles and garlicky veggies for the perfect meal.

Tofu Katsu Noodle Bowl

noodles

oz [397 grams] firm tofu (pressed to remove liquid)

servings blanched veggies (used bok choy)

[96 grams] all-purpose flour (or gluten-free flour)

[45 grams] panko breadcrumbs (or more may be needed)

vegan 'oyster' sauce ((see notes for recipe))

soy sauce (thick version)

sesame oil

Remove tofu from its packaging (if it&#039;s in package) and drain to discard liquid.

Press tofu block in between towels to remove moisture. (Or you can put the tofu back into its package and refrigerate overnight to drain out the liquid)

Divide tofu into 3 large rectangle block and season with a little salt.

Prepare the tofu

For the batter: whisk together all-purpose flour, salt, and white pepper until all incorporated in a large shallow plate.

Add the water and stir to combine. The batter&#039;s consistency should be thick like a pancake batter, if not, add more flour or vice versa.

Dredge tofu in the batter, shake off excess, then coat with panko breadcrumbs. Lightly press breadcrumbs into the tofu.

Heat up a non-stick pan with a thin layer of oil (enough to cover 1/3 of the tofu height). Then slowly place tofu in and shallow pan-fry until golden brown on both sides.

Try not to flip until one side is fully cooked. Remove and place tofu on a paper towel to absorb excess oil.

To make the Katsu

To make the sauce, place all sauce ingredients in a bowl and mix until well combined.

Cook noodles based on package&#039;s instructions.

Toss noodles with sauce until all incorporated. Season accordingly, if needed.

Serve tofu Katsu with noodles and blanched veggies.

To make the Noodles and Serve

Try this fun and delicious meal for your next dinner. The Teriyaki mushrooms are flavorful, delicious and stacked in between two rice buns that are grilled until aromatic.

Rice Burger with Teriyaki Mushrooms

mirin

maple syrup

freshly squeezed ginger juice (or 1 teaspoon grated ginger)

vegan mayonnaise

Sriracha (to taste)

oyster mushrooms

sushi rice (cooled)

Neutral oil (for cooking)

(for assembly)

nori snack sheets

Make the Teriyaki sauce: Whisk together the soy sauce, mirin, maple syrup, 1½ tablespoons of water, and the ginger in a bowl until well combined.

Make the sauce for rice bun: Whisk together mirin and soy sauce in a bowl until well combined.

Make the sriracha mayo: Combine the mayonnaise and a big squeeze of sriracha in a bowl. Mix until combined, then add more sriracha to taste.

Prepare the sauces

Clean the mushrooms with a brush to remove any debris. Cut off the mushroom top and reserve that for another dish. Halve the stem crosswise. Fill a large saucepan with water. Bring to a boil, then season with salt. Add the stem pieces to the hot water. Boil for 5 to 8 minutes, until the skin turns from white to grayish. Transfer to the ice bath to cool. Drain and pat dry. Using a sharp knife, make a slit lengthwise, then continue to slice in a spiral motion to make a cutlet. Score one side to uncurl the cutlet. Pat dry again.

Cook the mushrooms: Add a drizzle of oil to a large nonstick skillet over medium heat. Sear the cutlets over medium heat until browned on both sides, about 4 to 6 minutes total, pressing them down with a spatula if they start to curl up. To season, take a cutlet and dip into the teriyaki sauce and return it back to the pan and sear until browned and charred. Repeat with another baste if you’d like. Transfer the teriyaki mushrooms to a plate. Clean the skillet—we’ll be using it again in a bit.

Prepare the mushrooms

Shape the rice patties: Line a small, straight-sided bowl or ramekin (about 3 inches in diameter) with plastic wrap and add ½ cup of rice. Using the back of a spoon, tightly press the rice into a patty. Unwrap and set aside. Repeat with the remaining rice.

Sear the rice patties: Set a lightly greased nonstick skillet over medium-low heat. Add as many rice patties as will comfortably fit. Cook undisturbed until browned, 5 to 8 minutes. Flip and cook this side for about 2 minutes before brushing the browned side with the teriyaki sauce and continue to cook for another 2 to 3 minutes until the other side is slightly charred, basting a couple more times along the way. Transfer the patties to a wire rack to cool. Repeat with the rest of the rice patties.

Prepare the rice bun

Place a seared rice patty on a plate, then top with avocado slices and a nori sheet. Pile with 2 mushrooms cutlets and some sriracha mayo. Close with another rice patty. Repeat with the rest of the ingredients to make three more burgers.

Assemble the rice burgers

Try this fun and delicious meal for your next dinner. The Teriyaki mushrooms are flavorful, delicious and stacked in between two rice buns that are grilled until aromatic.

Full recipe instructions: https://woonheng.com/rice-burger-teriyaki-mushrooms/

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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Teriyaki Sauce & Spicy Mayo
2 tablespoons soy sauce
2 tablespoons mirin
1½ tablespoons maple syrup
1 teaspoon freshly squeezed ginger juice or 1 teaspoon grated ginger
3 tablespoons vegan mayonnaise
Sriracha to taste

Rice bun sauce (optional)
1½ tablespoon mirin
1 tablespoon soy sauce

Sushi Burgers
4 large king oyster mushrooms
4 cups cooked sushi rice, cooled
Neutral oil for cooking
Avocado slices for assembly
4 nori snack sheets

#riceburger #veganrecipes #teriyaki

Oh SO YUMMY!! Vegan rice burger with teriyaki mushrooms

FacebookTweetPinYummly Who wants to have noodles tonight?  Us! 🙋‍♀️🙋‍♂️. Try this tasty elevated ramen dish 🍜 &#8211; Ramen with charred scallions, green&hellip;

Ramen with Charred Scallions Green Beens and Chili Oil

Oil2 tablespoons oil

TipIf you want to add a tingly heat

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

sugar (plus

oil* (used avocado)

water

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.

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Top Tags

Beef potato pie

Lu Rou Fan - Braised Tofu Rice Bowl...

Three Cup (San Bei) Tofu - 三杯豆腐

Tofu Katsu with Japanese Curry

Tofu Katsu Noodle Bowl

Rice Burger with Teriyaki Mushrooms

Ramen with Charred Scallions Green ...

Roti Pisang (Banana)

Kaiserschmarrn

Tomato and Basil Lemon Capellini

Top 10 comfortfood recipes from across the web

The most viewed comfortfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef potato pie

Lu Rou Fan - Braised Tofu Rice Bowl...

Three Cup (San Bei) Tofu - 三杯豆腐

Tofu Katsu with Japanese Curry

Tofu Katsu Noodle Bowl

Rice Burger with Teriyaki Mushrooms

Ramen with Charred Scallions Green ...

Roti Pisang (Banana)

Kaiserschmarrn

Tomato and Basil Lemon Capellini

The most viewed comfortfood recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine