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How To make Seasoned Tempeh Filling In a Steamed Wonton Skin.
8 oz Tempeh, precooked;
- grated or minced fine 2 tb Tamari
1/2 ts Vegetable Bouillon
-dissolved in: 1/2 c Water
1/2 ts Hot Pepper Sesame Oil
1 tb Cornstarch (or Arrowroot)
1 ts Honey
1 c Green Onions; chopped fine
1 c Mushrooms; chopped fine
2 ts Ginger Root, minced
1 pk Wonton Skins (3-inch size)
Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet and Sour Sauce. Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515 Notes: Nobody should try to make this alone, its a great group project for four. We use a tempeh made with soybeans and barley.
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Traditional Mongolian Buuz and Bansh (Steamed and Seasoned Boiled Dumplings) (In Mongolian)-2
Hallo, precious viewers! Good day, dear sisters and brothers. On today's Vegetarianism: The Noble Way of Living, we will show you how to make the Mongolian traditional dish Buuz. Let's make Buuz and Bansh, which are famous dishes in Mongolia, by using dehydrated soy protein
The crunchiest of crunch! | Vegan Baked Crispy Dumplings + sauce
????Gluten free seitan:
These baked crispy dumplings are delicious proof that humble ingredients doesn't mean lacking in flavour and texture. I saw someone making them on Instagram, using rice wrappers. They fried their dumplings but I find frying too finicky so I tried baking them. They worked an absolute charm!
I opted for various veggies, some cooked rice noodles, and diced gluten free seitan, The textures in there were stunning; lots of different crunch! Divine dumplings deserve a delicious dipping sauce and I made mine with 4 simple cupboard ingredients; shaoxing rice wine, soy sauce, mirin, and toasted sesame oil. Lightning quick and incredible flavour!
See the pinned comment for more notes
In this video you'll learn:
✅ How to use a mandolin
✅ How to get rid of celery strings
✅ How to use leftover rice noodles
✅ How to toast frozen corn in the air fryer to boost flavour and texture
✅ How to toast nuts in the air fryer
✅ How to use gluten free seitan
✅ How to make vegan prawn crackers
✅ How to use cornstarch to make dumplings even more crispy
✅ How to soften rice paper
✅ How to use rice paper to wrap dumplings
✅How to make vegan baked crispy dumplings
✅ How to make a simple dipping sauce
✅ How to reheat dumplings in the air fryer
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Baked Crispy Dumplings Ingredients:
2 Carrots
2 Celery Stalks
5 Radishes
4 Spring Onions (Scallions)
225g (8oz) Tin of Bamboo Shoots
225g (8oz) Tin of Water Chestnuts
80g (½ cup) Toasted Corn
70g (½ cup) Toasted Cashews
175g (1 cup) Rice Noodles (cooked)
85g (1 cup) Seitan (sliced & diced)
1 tbl Grated Fresh Ginger
1 tsp Chilli Flakes
½ tsp Garlic Powder
Pinch of Salt & Pepper
1 tbl Cornstarch
4-6 tbl Sesame Seeds
Dipping Sauce Ingredients:
4 tbl Soy Sauce
½ tsp Shoaxing Rice Wine
1 tsp Mirin
1 tsp Toasted Sesame Oil
Mentioned Links:
Gluten free seitan (1st version):
Bean burger:
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making vegan baked crispy dumplings!
00:33 - Prep the veggies
03:25 - Remember the gluten free seitan?
05:02 - Wrap and roll
07:00 - Give them a crunchy topping
08:22 - Bake for lots of crunchy goodness
09:53 - Making a very quick & easy dipping sauce
12:10 - Eat!
Vietnamese tofu curry with sweet potatoes and yucca (Vegan)
What do you get when you combine elements of Vietnamese curry and Thai curry? One amazing spicy curry dish filled with aromatics of lemongrass, ginger, and garlic with sweet potatoes and yucca! Vietnamese curry powder has less chile heat than the Panang curry but if you combine the two curry flavors you have an amazing bright & spicy dish! Served with rice or a piece of baguette.
Full recipe can be found at
#ricepaperlady
Companion recipes:
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These 15 Minute Lunches Will Change Your Life
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00:00 - Intro
00:31 - Tofu & Brocoli
07:53 - Crispy Chicken & Tortilla Salad
11:34 - Peanut Noodle
16:35 - Leftover Special
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Mì hoành thánh (vằn thắn) xá xíu siêu ngon | công thức thuần chay ASMR
???? Nguyên liệu
Vỏ hoành thánh
Mì theo khẩu phần ăn
Cải cúc/tần ô
Hẹ
Đậu phụ dẻo baiye
Gia vị cần có: muối hồng, xì dầu, hạt nêm, dầu ăn, bột xá xíu, tương đen hoisin
Thành phần làm nhân
½ củ hành khô loại lớn (nếu ở VN dùng 1 củ nhỏ)
30 g đậu trắng nhỏ
15 g rong biển wakame
30 g đậu nành lên men Indo (tempeh)
30 g mì căn
10 nấm hương khô VN (nếu ở nước ngoài, thay bằng 3-4 cái loại lớn)
Nước dùng:
nước dùng kombu (xem công thức tại đây
nước ngâm nấm
nước dùng rau củ (xem công thức tại đây hoặc nước khoáng
Xem video chia sẻ:
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