Japanese Curry Buns! Filled with savory potatoes, peas, and carrot. These incr…

Japanese Curry Buns! Filled with savory potatoes, peas, and carrot. 

These incredible snacks were created

by foodpassionical

Check out Moon’s recipe below:

Recipe:
Potato curry
4 potatoes
1 yellow onion
4 cloves garlic, paste
1/2 tbsp ginger paste
1 tbsp sambal paste(optional)
1 tbsp ketchup or sugar
1 1/2 tbsp of curry powder
1 tbsp garam masala
1 cup mix veggies
500ml water
Salt for seasoning
2 – 3 tbsp oil for cooking
Method:
1) Heat 2 tbsp oil, Sauté the chopped onion for few minutes, then add in potatoes.
2) Add in the curry powder, garam masala, sambal paste and ketchup or sugar. Pour in 500ml water and cook till the potatoes is soft and tender.
3) Add the mix veggies, cook till everything well combine and keep in the fridge for overnight.

Dough recipe:
300g bread flour
70g cake flour
20g sugar
1/2 tsp salt
1 1/2 tsp instant yeast
250ml warm soy milk
2 tbsp vegan butter
Oil for frying
Breading:
Vegan egg wash : 200ml soy milk mix with 2 tbsp cornstarch
1 cup breadcrumbs/ Panko

Method:
1) Mix all the dry ingredients, then add in warm soy milk and knead the dough into a ball.
2) Add the vegan butter, mix and incorporate into the dough. Knead till the dough is soft and smooth. Cover and rest the dough for 1 hour.
3) Divide the dough into 10 equal portions. Roll out the dough into 9cm, fill the potato curry in a center and pinch the edges to seal the dough.
4) Put the bun in the vegan egg wash and coat well. Place the bun in breadcrumbs and coat well, let the bun rest for 30 minutes.
5) Heat oil in a pot and deep fry the bun till golden brown, drain the bun in paper towel. This bun best serve warm and enjoy.
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It’s a red curry kinda day By Here’s the full recipe: Recipe makes 2 medi…

It’s a red curry kinda day 

By veganreset

Here’s the full recipe:

Recipe makes 2 medium-sized or 1 large serving(s).

Step one:

Add the ing ingredients to a large nonstick pan or pot over medium to high heat:

1 tbsp olive oil
1 small (or 1/2 large) yellow onion, chopped or sliced
2 garlic cloves, minced
160g (6oz) vegan “chicken”* (in chunks or strips, see notes for alternatives)
1/3 cup unsalted cashews (roasted or unroasted)
1/2 red bell pepper, chopped

Sauté/cook for 3-4 minutes, mix well using a wooden spoon or spatula. Note: if you’re not using a nonstick pan, you’ll either need more oil or you’ll need to add a little water or veggie broth after a minute or two.

Step two:

Add the ing ingredients and mix well:

1/2 tsp smoked paprika
1/2 tsp paprika
1 1/2 tsp red curry paste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground coriander
Sea salt & freshly ground pepper to taste
2/3 cup water OR veggie broth (note: if you use veggie broth, you might need slightly less salt and garlic & onion powder)

Cook for 2 more minutes.

Step three:

Add the ing ingredients and mix well:

160mL full fat coconut cream (1 small can)
1/3 cup water or veggie broth
1 cup pre-cooked baby potatoes (note: if you don’t have pre-cooked potatoes, either boil your uncooked potatoes separately or dice them and add them to step one)
1 cup fresh broccoli florets
2 tbsp peanut butter
1/2 lime, the juice
1 tsp coconut sugar

Lower heat to medium and let cook for 5 more minutes.

Enjoy!

Notes:

*vegan “chicken” alternatives: chickpeas, butter beans, extra firm pressed and/or baked tofu, seitan, tempeh, TVP (textured vegetable protein).

Comment your favorite toast . By . 1. Mashed avocado, cherry tomatoes, sea sa…

Comment your favorite toast
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By oatmeal_stories
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1. Mashed avocado, cherry tomatoes, sea salt, black sesame
2. Hummus, sautéed mushrooms (I added some garlic powder), sea salt, black pepper, sesame seeds
Hope you’re all doing amazing!

Bruschetta with Tangy Pomegranate Molasses! Seyran from created this stunning…

Bruschetta with Tangy Pomegranate Molasses! 

Seyran from legallyplantbased created this stunning toast!

Check out her recipe below:

RECIPE (4 servings)
Ingredients:
200 g baby plum tomatoes, sliced
1 tbsp extra virgin olive oil
1 garlic clove, cut in half
1 1/2 – 2 tbsp pomegranate molasses
4 slices of rustic bread, grilled
8-10 basil leaves
flaky sea salt to taste

METHOD:
– place tomatoes in a bowl and toss with olive oil and salt.
– rub one side of the bread slices with the garlic halves.
– top bread slices with tomatoes and basil (tear the leaves), drizzle with pomegranate molasses and finish with some more flaky sea salt.
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Want more delicious recipes? Head to our website! (Link in Bio)