r/vegetarianrecipes

Egg Roll in a Bowl (Vegetarian)

​Prep Time: 5 minutes

​Cook Time: 20 minutes

​Servings: 4

​Ingredients

​Main Base

​2 Tablespoons sesame or avocado oil, divided

​14–16 oz extra firm tofu, pressed and drained

​¾ of a 14–16 oz bag of coleslaw mix

​8 oz sliced white mushrooms

​4 green onions, sliced (whites and greens separated)

​Sauce

​1 Tablespoon minced garlic

​2 Tablespoons white or rice vinegar

​2 Tablespoons coconut aminos

​1 Tablespoon fresh grated ginger

​¼ teaspoon dried ground ginger

​1 Tablespoon brown sugar

​1 teaspoon Sriracha (optional)

​2 teaspoons cornstarch

​To Serve

​2 cups cooked brown rice or cauliflower rice

​Lime wedges for garnish

​Instructions

​To Press Tofu:

Wrap the tofu block in a couple of paper towels, set it on a plate, and place a heavy object (like a cast-iron skillet or a stack of books) on top. Let the tofu sit for about 30 minutes until the paper towels have absorbed the excess moisture.

​Brown the Tofu: In a large skillet, heat 1 Tablespoon of oil over medium-high heat. Crumble the pressed tofu into the pan and cook, stirring occasionally, until it is golden brown and slightly crispy.

​Sauté Vegetables: Add the coleslaw mix, mushrooms, garlic, and the white parts of the green onions to the pan. Cook until the cabbage is tender and the mushrooms have softened (about 10 minutes).

​Whisk the Sauce: In a small bowl, whisk together the vinegar, coconut aminos, juice from ½ a lime, brown sugar, the remaining 1 Tablespoon of oil, and the cornstarch.

​Combine: Pour the sauce over the tofu and vegetable mixture. Cook for 1–2 minutes, tossing frequently, until the sauce thickens and everything is well coated.

​Serve: Scoop the mixture over a base of brown rice or cauliflower rice. Garnish with the green onion tops and extra lime wedges.

I was craving KFC… so came up with something similar. Here’s how I did it:

Southern-fried Soy Curls

Ingredients:

For rehydrating:

∙	1 bag soy curls (about 8 oz dry)

∙	4 cups hot “chicken” broth (I use Frontier’s stock powders)

For marinade:

∙	½ cup buttermilk (I used cashew milk and buttermilk powder because that’s what I had in stock)

∙	½ cup pickle juice

∙	3 eggs

∙	Blend until smooth

For seasoned flour dredge:

∙	2 cups all-purpose flour

∙	2 teaspoons salt

∙	1 tablespoon black pepper (coarse ground)

∙	2 teaspoons paprika

∙	1½ teaspoons garlic powder

∙	1½ teaspoons onion powder

∙	1 teaspoon MSG

∙	1 teaspoon dried thyme

∙	½ teaspoon cayenne pepper

∙	½ teaspoon dried oregano

∙	½ teaspoon dried basil

For frying:

∙	Neutral oil (I use canola)

Instructions:

1.	Rehydrate soy curls in hot broth for 10-15 minutes until soft. Drain and pat dry on a towel. Use the leftover broth for mashed potatoes and/or gravy

2.	Blend cashew milk, pickle juice, and eggs until smooth. Pour over squeezed soy curls and marinate 15-30 minutes.

3.	Mix all flour dredge ingredients thoroughly in a shallow bowl.

4.	Remove soy curls from marinade, letting excess drip off. Dredge in seasoned flour, coating completely. Leave in there, tossing occasionally.

5.	Heat 2-3 inches of oil in a heavy pot or deep skillet to 350-375°F.

6.	Fry in batches without crowding, 3-4 minutes per batch until golden brown and crispy.

7.	Drain on a wire rack (not paper towels) to keep coating crispy.

Notes:

∙	Wire rack drainage prevents soggy coating

∙	Adjust cayenne to taste for heat level

∙	Best served immediately while hot and crispy 

∙	Air-fry or bake after refrigeration or freezing to crisp them up again

I have these cans of beans i wanna use but I wanna use them right! Does anyone have a good recipe that would fit?

its so good and easy to make

Recipe: https://refreshing-watermelon-salad-with-radish-thyme-carrots-a-crisp-and-vibrant-summer-bowl/

These cutlets are made with green pea, cottage cheese (Paneer), onion. Boiled some peas, strain the water. In a bowl Add green peas, paneer, some finely chopped onions, Add some mild spices like cumin powder, salt, lemon drops. Mix them well, now make any shape. Warm some desi ghee and lightly roast them.

Give them with Grapes and cucumber.

(You can add any veggies of your choice)

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Tender eggplant cooked in a savory, garlicky sauce that’s SO good with rice! You can enjoy it as a veggie side or even a vegetarian main!

Recipe : Chinese Eggplant in Garlic Sauce Recipe

🐞