Tofu Katsu Noodle Bowl! By Recipe: Recipe (yields 3 servings)⁣⁣⁣ Ingredien…

Tofu Katsu Noodle Bowl! 

By woon.heng

Recipe:

Recipe (yields 3 servings)⁣⁣⁣
Ingredients:⁣⁣⁣
– 3 servings of noodles choice – cooked based on package’s instructions⁣⁣⁣
– 14oz firm tofu, pressed to remove liquid⁣⁣⁣
– blanched veggies (used bok choy)⁣ and garlic oil (optional)⁣⁣
– oil for frying⁣⁣⁣
– panko breadcrumbs as needed⁣⁣⁣
Noodle sauce (for 3 servings):⁣⁣⁣
Mix together 3 tablespoons soy sauce/tamari, 2 tablespoons vegan ‘oyster’ sauce, 1 tablespoon dark soy sauce (thick), 3 teaspoons toasted sesame oil, a few shakes of white pepper until well combined. Set aside until ready to use (adjust taste accordingly).⁣⁣
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To prepare the tofu, cut the tofu into 3 large slabs then press them in between towels to remove moisture. Season with salt. ⁣⁣
For the batter, mix together 3/4 cup all-purpose flour⁣, 1/2 – 3/4 cup ice-cold water⁣, 1/2 teaspoon salt⁣, a few shakes of white pepper⁣ until well-combined. The batter’s consistency should be thick, if not, add more flour. Dredge tofu in the batter, shake off excess & 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), shallow pan-fry until golden brown on both sides. Try not to flip until one side is fully cooked through. Remove & set tofu on a paper towel to absorb excess oil.⁣⁣⁣
Then, cook noodles (used Sun Noodles) based on the package’s instructions & toss them with noodle sauce until all noodles are well coated. Season accordingly, if needed. ⁣⁣Finally, serve tofu Katsu with noodles & blanched veggies.⁣⁣

Vegan Bolognese By Recipe: What you need: 1tbl olive oil, 1 tbl butter, 1 m…

Vegan Bolognese

By thevegansara

Recipe:

What you need: 1tbl olive oil, 1 tbl butter, 1 medium onion diced, 1 cup carrots diced, 1 cups celery diced, 2 tbl mushroom powder (used dried shiitake mushrooms & microplaned them) , 6 oz mushrooms pulsed into crumbles, 12 oz veggie crumbles, kosher salt/pepper, 2 cloves garlic minced, 2 tbl sun dried tomato paste, 2 tbl red wine vinegar, 28 oz crushed tomatoes, 1/2 cup of water, handful of fresh parsley, 1/4 cup cashew cream/ non dairy milk, 1/4 tsp nutmeg.

What you do:
On stovetop in large pot heat oil & butter on medium, then add onions/carrots/celery/mushroom powder heat till tender 10-12 min
 Add mushrooms & Veggie crumbles, s/p, cook until mushrooms 6-8 min
 Clear an area at bottom of the pot, & add garlic & tomato paste, cook 2 min. Then mix with other ingredients.
 Turn up heat to high, then add red wine vinegar to deglaze pan to get all the brown bits at the bottom of pot
 Mix in tomatoes, water, parsley, bring to a boil, & simmer with pot covered 40 min stirring occasionally
 Add cream, nutmeg, & add more fresh parsley. Adjust seasonings. Serve with your favorite pasta. Recipe makes 6 cups of sauce.
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Pan-fried Steamed Buns by Recipe: Makes 14 small buns⁣ Dough recipe⁣ 240g a…

Pan-fried Steamed Buns

by woon.heng

Recipe:

Makes 14 small buns⁣
Dough recipe⁣
240g all-purpose (plain) flour⁣
3 teaspoons sugar⁣
1 teaspoon instant yeast⁣
2/3 cup unsweetened warm milk or water (think of bathwater)⁣
pinch of salt⁣
1 teaspoon oil⁣
Filling: 1lb 450g zucchini, 1 small carrot, 1/4 cup sliced mushrooms, 2 stalks of scallions/green onions, chopped, oil for cooking, salt to taste⁣
Filling’s Seasoning: soy sauce, toasted sesame oil, pepper, salt⁣
⁣
Dough: Mix the sugar and yeast in warm liquid until well-combined. Then, add it to flour (with salt) and knead until a smooth top forms. Proof until double its size.⁣
Massage shredded zucchini with salt, cover and let it rest for 30 minutes. Squeeze out all the liquid and mix with the rest of the filling ingredients in a bowl until well-combined, then season accordingly. ⁣
Divide proofed dough into 14 equal portions and roll each into a circular bun wrapper. Place a spoonful of filling in the middle and pleat to seal. ⁣
Heat a 10″ non-stick pan and add about 1/2 tablespoon oil. Place the buns pleated side down in one layer and cook until the bottom turns slightly golden. Add about 1 cup of water, place a lid over and cook until all water has evaporated. Serve warm with your favorite sauces.⁣
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Veggie Gyros by Recipe: What you need: For the Tzatziki Sauce: 1 cup non d…

Veggie Gyros

by thevegansara 

Recipe:

What you need: For the Tzatziki Sauce: 1 cup non dairy plain yogurt, juice of 1/2 lemon, 1- 2 garlic cloves minced, 1 tbl of fresh dill (sub dried dill weed to taste), 1 mini cucumber grated with water squeezed out using kitchen towel, s/p to taste For the Gyro: 1 lb of fingerling potatoes chopped lengthwise & then quartered ( I used a crinkle cutter knife to get the ridges) , 1 can of chickpeas drained, rinsed, & dried, 1 tsp each of ground rosemary & oregano, 1/2 tsp each of cumin, coriander, smoked paprika, onion powder, sea salt, 1/4 tsp each of cinnamon, black pepper, garlic powder 1/8 tsp of cayenne (optional), 1/4 cup olive oil, juice of 1/2 lemon
 First make tzatziki sauce, combine all ingredients, mix well. Place in fridge.
 Combine cut potatoes & chickpeas in a large mixing bowl
 In a small mixing bowl combine spices, oil, & lemon. Mix well.
 Pour oil mix over potatoes & chickpeas making sure it is well coated
Place potatoes & chickpeas on a parchment lined large baking sheet, roast at 425 F for 25-35 Rotating & flipping half way through till crispy.
Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added chopped red onions, cucumbers, tomatoes, & store bought vegan feta.
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