Delectable Vegan Chinese Breakfast Bowl: A Plant-Based Journey to the Far East

Allergens

Gluten (in the flour)

Ingredients

• 1. Steamed Vegetable Buns (Siu Mai)
• 2 cups all
• purpose flour
• 1/2 cup water
• 1 tbsp vegetable oil
• 1/4 tsp salt 2. Veggie Fillings
• 2 cups finely chopped cabbage
• 1 cup diced shiitake mushrooms
• 1 cup julienned carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and pepper to taste 3. Fried Tofu and Tempeh Slices
• 8 oz firm tofu, sliced into triangles
• 8 oz tempeh, thinly sliced

Instructions

1. Prepare the Steamed Vegetable Buns: In a large bowl, mix flour, water, vegetable oil, and salt. Knead until you get a soft dough. Let it rest for 30 minutes. Then, roll out thin sheets of dough and cut into squares to form the bun wrappers.
2. For the Veggie Fillings: In a pan, sauté cabbage, mushrooms, carrots with soy sauce, sesame oil, salt, and pepper until tender.
3. Assemble the Siu Mai: Place a spoonful of the veggie mixture in the center of each bun wrapper. Fold the wrapper into a dumpling shape and pinch the edges together to seal.
4. Pan fry the Tofu and Tempeh slices until golden brown.
5. Steam the Siu Mai for 10 minutes or until cooked through.
6. Arrange the steamed buns, veggie fillings, and fried tofu on a platter. Drizzle with sesame oil and serve immediately.

Chef’s Insight

The combination of flavors and textures creates an unforgettable experience for your taste buds.

Notes

This recipe is an excellent source of plant-based protein.