veggie packed

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

Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion

Shredded Teriyaki Chicken Salad Recipe by Tasty

brown sugar

lemon juice

sesame seeds

garlic, grated

½ lb boneless, skinless chicken breast

olive oil

green leaf lettuce, roughly chopped

mango,

red bell pepper, seeded and thinly sliced

orange bell pepper, seeded and thinly sliced

green beans,

avocado, sliced

scallion, greens only,

Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.

Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.

Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.

Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.

Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.

In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.

Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.

Divide between serving bowls and top with the scallions.

https://vid.tasty.co/output/127450/landscape_480/1552685364

This Chicken Bibimbap is flavor-packed and makes a perfect lunch or dinner to share with a friend. You’ll start by tossing chicken in an easy garlic-soy marinade that will ensure your chicken is crisp and caramelized when you cook it. Then, you’ll keep building the dish with cooked carrots, spinach, and shiitake mushrooms. Fry up a couple of eggs and you’re ready to serve a delicious meal.

Chicken Bibimbap Recipe by Tasty

fresh ginger, minced

scallions, thinly sliced,

sesame oil,

mirin

lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips

spinach

kosher salt,

black pepper,

carrots,

oz shiitake mushroom, stems removed, thinly sliced

unsalted butter

eggs

sushi rice, cooked

cabbage kimchi

persian cucumber, thinly sliced

In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.

Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.

Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.

In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.

In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.

In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.

Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.

To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.

https://vid.tasty.co/output/122189/landscape_480/1547062071

This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron’s high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won’t be able to resist scooping for seconds.

Cast Iron Paella Recipe by Tasty

chicken stock

saffron thread

shrimp,

kosher salt, divided

black pepper

½ cups chorizo, thinly sliced

yellow onion, finely chopped

paprika

arborio rice

½ oz diced tomato, 1 can, drained

mussels,

peas,

½ lemon, juiced

parsley

Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.

On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.

Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.

Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.

Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.

Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.

https://vid.tasty.co/output/132240/landscape_480/1557438538

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Sweet Potato And Black Bean Burritos Recipe by Tasty

sweet potatoes,

olive oil,

½ teaspoon smoked paprika

garlic powder

pepper,

½ medium yellow onion, diced

jalapeño,

chili powder

cumin

cayenne pepper,

oz black beans, 1 can, drained and rinsed

corn

flour tortillas

lettuce, chopped,

tomato,

cheddar cheese,

guacamole,

Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.

Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.

Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.

To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.

https://vid.tasty.co/output/124095/landscape_480/1549053910

This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. It’s yummy in your tummy and easy on the dishes.

Easy Cast-Iron Cheesy Asparagus Quiche Recipe by Tasty

asparagus,

black pepper, divided

all-purpose flour

baking powder

sour cream

half & half

cheddar cheese

cherry tomato, halved

Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.

Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.

Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.

Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.

Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.

Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.

Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.

https://vid.tasty.co/output/130828/landscape_480/1556146539

Here's what you need: garlic, olive oil, salt, pepper, water, fresh lemon juice, dijon mustard, chicken breast, ground turmeric, onion powder, ground cumin, salt, black pepper, olive oil, brown rice, red cabbage, avocado, carrot, cherry tomatoes, green onion

Veggie-Packed Buddha Bowl Recipe by Tasty

garlic

pepper

dijon mustard

lb chicken breast, cubed

turmeric

onion powder

brown rice, cooked

red cabbage, shredded

avocado, pitted, peeled, and thinly sliced

carrot, shredded

cherry tomatoes, halved

green onion, thinly sliced

Make the dressing: Use a knife to slice off the top third of the head of garlic, just enough so that all of the cloves are exposed but the head remains intact.

Fill a small ovenproof saucepan with the olive oil and place the garlic bulb, cut side down, in the oil. Cover the pan with a lid and transfer to the oven.

Bake for 40 minutes, until the garlic has softened and is easily pierced with a paring knife. Let cool.

Once the garlic and oil have cooled enough to handle, squeeze the cloves out of the garlic skin into a blender.

Add the salt, pepper, water, lemon juice, and mustard to the blender. Puree until smooth.

With the blender still running, slowly add the oil from the saucepan in a steady stream. The dressing should be a creamy and slightly thick. Set aside.

In a medium bowl, season the chicken with turmeric, onion powder, cumin, salt, and pepper. Toss until evenly coated.

Heat the oil in a large skillet over medium-high heat. Add the chicken to the pan and sauté until firm and cooked through, about 4 minutes. Remove the pan from the heat.

To build the buddha bowls, divide the rice between 2 serving bowls. Top with shredded cabbage, sliced avocado, turmeric chicken, shredded carrots, halved cherry tomatoes, and green onions and drizzle with roasted garlic dressing.

https://vid.tasty.co/output/100802/landscape_480/1530573248

This quick and easy oil-free stir fry is loaded with veggies - we&#039;re talking about 2 cups per serving! - and includes a flavorful sauce.  The tofu can be made in an air fryer in just 5 minutes!  This recipe is vegan, gluten-free, oil-free, and refined sugar-free with a focus on plant-based whole foods.  This is a low calorie, nutrient-dense dish.

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