vegan recipe

Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.

Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty

water

organic sugar

instant yeast

all purpose flour,

baking soda

salt

vegetable oil

sesame oil, divided

scallion, sliced

ginger,

garlic,

chinese 5 spice

soy sauce

shaoxing rice wine

oz firm tofu, pressed and sliced

cucumber, julienned

red pepper,

daikon radish, julienned

carrot, julienned

yellow pepper,

jalepenoes, sliced

rice vinegar

hoisin sauce

sesame seed

small rolling pin,

small squares parchment papers

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Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.

Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.

Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.

Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.

https://vid.tasty.co/output/122241/landscape_480/1547081504

Do you like the world-famous American Mac and Cheese dish? Then I have the right recipe for you here. A vegan Mac and Cheese powder that leaves the Mac and Cheese box in the shade from the store shelf. This cheese sauce powder is super easy to prepare and ideal if you don&#x27;t have time to cook. In no time, you have a dinner on the table that tastes great for grown-ups and kids.

Vegan Mac and Cheese Powder

(150 g) cashews, raw and unsalted

(40 g) nutritional yeast

tbsp white whole grain flour or oat flour

tbsp tapioca flour

paprika powder

garlic powder

onion powder

mustard powder

tsp sea salt

tsp smoked paprika

tsp white pepper

turmeric

lemon peel -opt

Delicious crunchy vegan beer-battered schnitzel recipe with panko. Can also be made with seltzer instead of beer. Crispy, flavorful, irresistible.

Portobello Mushroom Schnitzel

flour

cornstarch

cayenne pepper

hot sauce

oz beer or seltzer water (or more as needed)

panko breadcrumbs

tbsp sesame seeds (optional, recommended)

mushroom

Grapeseed oil

In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.&nbsp;

Stir in the hot sauce and beer or seltzer until a thick but pourable batter forms. Note that the beer will be difficult to measure out due to foam; you’ll need at least one 12 oz. bottle of beer to make this batter. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.

Stir together the panko breadcrumbs and sesame seeds, then pour them onto a plate. Dip the mushroom slices into the batter...

...then into the panko sesame mixture to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients.

Heat ½ inch of grapeseed oil in a skillet over medium until hot but not smoking. Fry the mushroom slices in batches of 4 or 5 pieces for 2-3 minutes on each side until golden brown and crispy. You may need to add more oil midway through cooking. Drain on paper towels or a wire cooling rack.

Sprinkle with additional salt to taste, if desired. Serve hot.

These eggplants are packed full of umami with a hint of sweetness and a kick of spice! These are so good and satisfying served over a bowl of steamed rice but also delicious as is or with some salad!

Miso and Sesame Eggplants

American eggplant, (2 pieces)

tbsp miso paste, (I used white miso paste)

tbsp toasted sesame oil

tbsp Chinese sesame paste, (see notes)

sesame seeds

sriracha

tsp rice vinegar

tsp minced garlic

scallions

Togarashi (Japanese 7-spice blend)

short grain rice

Halve the eggplants then carefully score the flesh diagonally until you achieve a criss-cross pattern. Make sure not to cut too deep as you might cut through the skin. You can check out my video below to see how I slice them!

Heat a non-stick pan or skillet over medium high heat. Place the eggplants skin first and leave to cook for 4 to 5 minutes or until the skin is brown. Flip the eggplants over and then leave to cook as well until the flesh has turned into a nice toasted brown colour. Flip it back, skin side again, and then lower the heat to medium. Cover the pan and then leave the eggplant to cook in its steam for 3 to 4 minutes.

While the eggplant is cooking, mix all the paste ingredients together in a small bowl. Feel free to adjust the measurements depending on your design taste.

Preheat your oven or oven toaster to 425 F/220 C.

Transfer the half-cooked eggplants on a lined baking tray. Add in the sesame miso sesame on the eggplants. I like to do so by just spreading it with a spoon.

Bake the eggplants for 20 to 25 minutes or until the sauce is bubbling and the eggplant is tender enough to your liking! I like my eggplants really silky in terms of texture.

Top with sesame seeds, chopped scallions, and togarashi, if desired. Enjoy with some rice or as is!

Full recipe here: https://thefoodietakesflight.com/miso-sesame-eggplants

These eggplants are packed full of umami with a hint of sweetness and a kick of spice! These are so good and satisfying served over a bowl of steamed rice but also delicious as is or with some salad!

———————————————
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Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

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Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
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#eggplant #miso #vegan recipes

How to Cook Miso Sesame Eggplants | Easy, Japanese-Inspired

Easy and delicious sweet potato gnocchi that comes together with just 3 ingredients and little time!

3 Ingredient Sweet Potato Gnocchi

sweet potatoes

Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You&#8217;ll know they&#8217;re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.

Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.

Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer.* Rice both of the potatoes right on top of the flour.

Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it&#8217;s fully combined. You don&#8217;t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.

Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that&#8217;s about 1/2 an inch thick. Cut pieces the gnocchi into 1 inch pieces. Gently toss each piece into flour to ensure that it&#8217;s dry and not sticky at any edges. Continue until you&#8217;ve cut out pieces from all of the dough.

Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi.

The gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.

To make the gnocchi:

Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.

Toss in your favorite sauce (I like toss mine in a bit of dairy free butter and fresh herbs) and ENJOY!

To cook the gnocchi:

So good! My 4 year old loved helping make it and he's eating his second helping.

I tried it with cassava one, just added a bit less then in the recipe, it was amazing :)

I’m obsessed and make this all the time! I substituted with gluten free blend Cup4Cup and it turned out great! I’ve mixed with red pesto suace and bacon! And had the left overs in the morning with a poached egg! SOOOO good and so easy! 

So glad that you liked it! Thank you for coming back to let me know!

I made this on a whim because I had the ingredients on hand and was SO impressed with how it turned out!!! I have tried tons of gluten-free pasta recipes and this is by far my favorite! I will be making this again and again for sure :)

These are so delicious. Your instructions were easy to follow, THANK you!!!!

These were sooo tasty! I had to add a ton of flour and even then the dough was still a little sticky but I was running out of flour! Maybe my sweet potato was particularly large (I just used one and started with one cup of flour). Some of the gnocchi floated as soon as I put them in the water which confused me, but I just left them a few minutes and took them out and they tasted great! Any insight as to why that would happen though for the future? Perhaps more flour 😅

I had saved this recipe, excited to find something special for my gluten, dairy, egg-free kiddos to have when I cooked their Grandfather a special dish- German Strudel- which they can't have because of their allergies. I printed off the recipe this morning and looked at it more carefully. I have a basket full of sweet potatoes. We eat them a lot. My biggest concern- what IS a large sweet potato? How much does it yield when baked and riced? I've been baking gluten/dairy/egg free over 7 years, and I'm familiar with making homemade dumplings so I know that the amount of flour to moist ingredients ratio is very important for this recipe. This recipe is promising, but without more specific ingredient amounts, I worry it is going to be difficult for new cooks or for those new to the GF lifestyle to be successful. I took it upon myself to weigh the ingredients needed for a successful dough.  I did make a larger batch to be able to serve 5-6 people, but it could be scaled down now that the ratio has been determined. I whisked together 21g (3 tsp) table salt and 500g (3 cups) Bob's Red Mill Gluten-free 1 to 1 Baking Flour. I added 655g of riced sweet potatoes. I riced my sweet potatoes in a separate bowl and then scooped in the amount needed to make a good dough consistency. These amounts made an excellent dough with great turnout for me, but keep in mind your sweet potato may vary in moisture content. I had two VERY large sweet potatoes (probably around 600g each when raw with peels on) and I baked them about 1 hour at 400 degrees and then split them into thirds to release some steam and allow them to cool faster. I did have a little riced sweet potato leftover. Using more smaller sweet potatoes may or may not yield a different moisture content, I'm not at all sure, but at least now there are some more exact ingredient measurements for others who are/were wondering like I was. Thank you SO much for sharing this recipe with the world- I have never had gnocchi and wasn't sure how my family would react to it, but they related it to dumplings and I'm sure I'll be making it many more times in the future. It was a real hit, and the dough, unlike many gluten-free doughs, was a pleasure to work with! It rolled out into ropes so well and wasn't crumbling or cracking for me like I often fight with when baking gluten-free, vegan. Absolutely delightful texture in the final product!

First time making this and although while not perfect, I personally thought it was DELICIOUS! I made these super late at night and I had to stop myself from eating them all! I'm making the sauce and cooking the rest today. I can't wait!

This was my first time making gnocchi! This recipe worked out wonderfully. Instead of baking the sweet potato in the oven I did it in the microwave and it turned out great. Thank you!

So glad I found this! So easy and a great way to make food go further. I didn't have plain flour so I had to switch for self raising (lockdown issues!) 
I just cooked them for a little longer as they floated pretty quickly but weren't quite done.
I also didnt have sage so decided to use up some pesto instead. Will definitely make these again!

Such a clever idea to use sweet potato for gnocchi! Thanks for making my first gnocchi experience so easy 🙏 I paired mine with some home made avocado pesto and roasted red peppers, tomato and garlic 😍 so yummy!!  I’ll definitely be making these again!!

This was my first time making homemade gnocchi &amp; it was fabulous! Although it does some time to roast the potatoes, let them cool so you can handle them &amp; make the dough, it was totally worth it! I tossed the gnocchi in butter with garlic, rosemary, and chilli flakes. Overall super easy to follow this recipe and would recommend to a friend.

Too much salt, but I'm going to try sweet potato gnocchi next. I just made cauliflower gnocchi last night and it was amazingly easy and tasty! I don't like to boil mine though, pan-frying is so much better :-) they end up just perfectly browned and slightly crispy.

We just finished eating, or trying to eat these gnocchi.  Taste was lovely but they literally tasted like really fresh sweet potato jujubes. I used tapioca flour and suspect that is the reason for the gelatinous texture. Wanted to let folks know it did not work. Will try again with Bob's Red Mill mix like you recommend. Thanks!.

Wow! Gnocchi wasn't as hard as I thought it might be, thanks for sharing your recipe! :) I think next time I'll add a teaspoon or so of cinnamon to the mix for an extra little kick. So much potential for sweet and savory!

I was so impressed with this recipe! I’m a huge gnocchi fan but it can be time consuming and difficult to learn the technique. This recipe made me feel as though I was at my neighbors Nona’s (grandma in Italian) house during the fall time and she decided to make me a plate of comfort food. I paired it with a nice glass of wine and the sweet potato taste and texture gave an already fancy dish extra fancy-ness.

Just made them and they were so so good!!!! Thank you for the great recipe!!!

this recipe is so easy to follow and came out delicious! my whole family loved it. after boiling the gnocchi, I sauteed it with some onions, garlic, baby kale and vegan italian sausage. delicious!

Amazing and simple. So good! It occurs to me that these could become dessert gnocchi by lightly frying them in oil, then dipping in warm honey. No? Just me?

Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika. Salade Cuite, Matboucha, Kosher, Vegan.

Matbucha

green bell peppers ((2 peppers))

jalapeno

56 oz diced tomatoes, or 8 large tomatoes peeled and diced ((2 large cans))

tbsp sugar ((or to taste-- some people prefer it less sweet))

tsp chili pepper flakes ((or more to taste))

tsp salt

extra virgin olive oil

paprika

Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.

Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can add more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick, but it's not overly spicy.

In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno, garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.

Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and cooked down.

When most of the liquid has evaporated and the mixture is quite thick, you are ready to add your oil.

In a small bowl, whisk together olive oil and paprika.

Pour the seasoned oil into the pan and stir.

Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper flakes for spice, and salt if needed.

Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.

This super fast and inexpensive tofu stir fry is super filling, easy enough for busy weeknights, and endlessly customizable!

Quick Tofu Stir Fry

Tbsp soy sauce (0.18)

Tbsp brown sugar (0.08)

water (0.00)

tsp toasted sesame oil (0.10)

garlic, minced (0.16)

tsp ginger (0.10)

Tbsp cooking oil (0.08)

extra firm tofu (1.79)

peanuts (0.12)

½ lb. coleslaw mix (shredded cabbage and carrots) (0.90)

green onions, sliced (0.20)

Tbsp sriracha (optional) (0.11)

Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.

Slice the green onion and chop the peanuts.

Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.

Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.

Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!

Make this mouth-watering and healthy moussaka with a simple plant-based ragu. It's an easy dinner for the family that packs in all five of your 5-a-day

Vegan moussaka

bag dried porcini mushrooms

olive oil

onion, finely chopped

carrots, finely chopped

celery sticks, finely chopped

garlic cloves, sliced

thyme

tomato purée

red wine(optional)

dried green lentils

plum tomatoes

pack chestnut mushrooms, chopped

pack portobello mushrooms, sliced

tsp Marmite

1kg floury potato(such as Maris Piper), peeled and chopped

oregano

aubergines, sliced lengthways

soya milk

Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile, pour 1&frac12; tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.

Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and tomatoes. Bring to the boil, then reduce the heat and leave to simmer&nbsp;with the lid on.&nbsp;

Meanwhile, heat a large frying pan. Add 1&frac12; tbsp oil and&nbsp;tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.

Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a low-medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.&nbsp;

Heat oven to 180C/160C fan/gas 4. Put the potatoes into a pan of cold salted water. Bring to the boil, then cook until mashable.

Meanwhile, mix the remaining 5 tbsp oil with the oregano, then brush the aubergine slices with most of it and sprinkle with sea salt. Griddle for 3 mins on each side until soft.

Drain and mash the potatoes with the soya milk.&nbsp;Season to taste.

Spoon the ragu into a large lasagne dish (or two smaller ovenproof dishes), layer in &frac12; the aubergine, followed by the mash. Brush the remaining oregano oil across the mash, then finish by topping with the remaining aubergine slices. Bake in the oven for 25-35 mins until golden and bubbling.

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