vegetarian meal

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

Vegetarian Spicy Korean Bibimbap Bowls

zucchini

carrots

red cabbage

mushrooms

Tbsp sesame oil

udon noodles (2 servings)

Tbsp coconut oil

Eggs

Tbsp sriracha

Cook the spirzalized zucchini, shredded carrots, and red cabbage in about 1 1/2 cups of water until the vegetables have softened (but still have a little bit of crunch to them).

While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size.

Microwave the udon noodles according to directions.

Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms.

Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook.

Top each bowl with an egg and sriracha. Serve and enjoy!

If you're a fan of copycat meals, then you'll love this Panera 10 vegetable soup recipe. It's warm and comforting and chock full of healthy vegetables making it perfect for a lunch break at work or home. Sure to become one of your favorite soups!

Panera 10 Vegetable Soup Recipe

olive oil

red bell pepper (diced)

yellow bell pepper (diced)

carrots (diced)

onion (diced, about 1 cup)

celery (diced)

jalepeños (finely chopped)

tbsp garlic (finely chopped)

corn (fresh, canned or frozen, fire roasted if possible)

tomato paste

thyme

tsp chili powder

tbsp cumin

paprika

tsp kosher salt

tsp pepper

vegetable broth; low sodium

pearled barley; uncooked

spinach

Wash and cut your veggies before you start the cooking process.

Heat olive oil in a large pot over medium heat. Add red peppers, yellow peppers, carrots, onion, garlic, celery, and corn. Stir to coat veggies with oil then cover and let cook for about 5 minutes, stirring occasionally and checking to be sure the veggies aren't browning to quickly.

Uncover pot and cook, stirring occasionally until veggies are softened and start to brown slightly, about 5 more minutes.

Add tomato paste, thyme, chili powder, cumin, paprika, salt, and pepper to the vegetable mixture. Stir to combine well and continue to cook for another 4-5 minutes.

Add vegetable stock or broth to the pot and stir to combine and release any caramelized dark brown bits that may be on the bottom of the pot. Stir in the barley and add the cilantro sprigs.

Over medium high heat, bring soup mixture to a boil, cover, reduce heat to medium-low and simmer for 45 minutes or until barley is completely cooked.

Uncover and let soup simmer another 15 minutes.

Turn off heat, remove cilantro sprigs and stir in the fresh spinach.

Serve as is, or top with parmesan cheese, chopped cilantro, and freshly squeezed lime juice.

Another option to brighten up the soup is to top with some lemon zest.

Aloo Paratha is a delicious and popular Indian stuffed flatbread that is crispy on the outside, along with soft and flavorful melt-in-mouth mashed potato filling on the inside. This recipe is for all bread and potato lovers.

Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Wheat flour ((atta))

Water (, for kneading (approx 3/4 cup + little more))

Medium Potatoes

tbsp Cilantro (or Coriander leaves, finely chopped)

Green chilies (or jalapenos, finely chopped)

juice

tbsp Oil (or butter or ghee for cooking parathas)

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Cover and keep it aside for 15 to 30 minutes.

STEP I - Prepare The Dough For Paratha

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

See that the potatoes are mashed properly and that there are no lumps.

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Check the taste and adjust any spices as needed.

STEP II - Make The Filling Or Stuffing For Paratha Or Parotta

Divide the dough into 10 equal portions.

Using both the palms make a smooth ball out of each portion and then flatten it.

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

STEP III - How To Make Parathas

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Place the rolled paratha on the skillet.

Once you see the bubbles on top, flip and cook on the other side.

Apply ghee or oil on the partially cooked surface of the paratha.

Flip again and cook the partially cooked side this time till you see golden brown spots.

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Repeat this for all the parathas.

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).

STEP IV - Cooking Parathas

This quick, healthy Mediterranean-inspired dish features crispy halloumi paired with juicy tomatoes and hearty white beans. Includes stovetop, oven, and air fryer options.

Crispy Halloumi with Tomatoes &amp; White Beans

oz halloumi (sliced or cubed, patted dry)

cherry tomatoes (halved)

(15 oz white beans (cannellini

–3 tbsp olive oil (divided)

–3 garlic (minced)

herbs

lemon (juiced)

Salt & black pepper (to taste)

Pat dry and slice/cube.

Prep Halloumi:

Heat 1 tbsp olive oil in a pan, sauté garlic for 30 seconds, then set aside.

Sauté Garlic (if using skillet or oven):

Heat oil, cook halloumi 2–4 mins/side until golden.

Pan-Fry

Toss with garlic and tomatoes, roast at 400°F (200°C) for 15–20 mins.

Oven

Toss lightly with oil, air fry at 375°F for 8–12 mins, shake halfway.

Air Fryer

In bowl or pan, mix cooked halloumi, tomatoes, beans, remaining oil, and lemon juice.

Combine:

Toss gently, season, stir in herbs. Serve warm.

Finish:

Need another reason to always have canned chickpeas on hand? Sink your teeth into these golden and addictively delicious falafel.

Falafel With Canned Chickpeas

chickpeas (15 ounces) (drained and rinsed)

parsley (finely chopped)

cilantro (finely chopped)

onion (finely chopped)

garlic (minced)

cumin

coriander

fine sea salt

black pepper

cayenne pepper (optional)

all-purpose flour

Oil (for frying)

In a food processor, add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and optional cayenne. Pulse until the mixture is well combined but still has a slightly coarse texture.

Sprinkle the flour over the chickpea mixture and pulse a few more times until the mixture can hold together when pressed.

Shape the mixture into small patties, about 2 tablespoons each, and lightly press to flatten.

Heat oil in a pan over medium-high heat. Fry the falafel patties in batches until golden and crispy, about 3 minutes per side. Drain on paper towels.

Sweet potato, black bean and spinach sauté is a quick and easy one pan vegetarian main dish that’s hearty, filling, budget friendly and ready in under 30 minutes.

Sweet potato, black bean and spinach sauté

onion

potatoes

chili powder

garlic powder

red pepper flakes (optional)

water broth

(14.5 oz.) can black beans (rinsed and drained)

Shredded cheese (Greek yogurt

Heat oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes, until softened.

Add the sweet potatoes and sauté for 2-3 minutes more, until well mixed.

Add the spices and water or broth and stir to combine.

Cover the skillet and cook over medium-low for 15 minutes, or until the sweet potatoes are tender. (You should be able to easily pierce them with a fork.)

Add the black beans and spinach and stir until combined and the spinach is wilted, about 2-3 minutes.

Serve hot, with desired toppings.

Top 7 vegetarian meal recipes from across the web

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Top 7 vegetarian meal recipes from across the web

The most viewed vegetarian meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Crispy Halloumi with Tomatoes &amp;...

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The most viewed vegetarian meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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