Healthy Vegan Recipes

1

To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth- approx. 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. By then, the dough should be springy and soft.

2

While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside .

3

Take the cabbage strips out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.

4

At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.

5

On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.

6

In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately.

1

In a medium bowl, combine flour, baking powder, cocoa powder and salt. Set aside.

2

In a microwave, heat coconut milk and margarine until melted.

3

Add chocolate chips and stir until completely smooth.

4

In a blender, blend chocolate mixture and tofu until smooth.

5

Add half the chocolate mixture to the flour mixture; beat until smooth.

6

Add remaining chocolate mixture and beat until smooth.

7

Pour into a covered dish or deep bowl and refrigerate for at least 2 hours.

8

Meanwhile, in an ungreased frying pan over medium heat, lightly toast coconut, stirring occasionally to ensure nothing burns.

9

Transfer coconut to a bowl to cool.

10

When mousse is set, scoop into balls of whatever size you prefer and toss in coconut flakes.

11

Plate with chocolate syrup, if desired.

1

Using a fork, roughly mash the chickpeas in a bowl.

2

Heat oil in a pan over medium heat and add the chopped onion and bell pepper. Cook for 3 minutes, then add garlic and spice mix and sauté for a further minute.

3

Add all other sauce ingredients + chickpeas to the pan and bring the mixture to a boil. Let simmer on low heat for about 2-4 minutes, stirring occasionally, then turn off the heat.

4

Taste the mixture, if you want it spicier, add more chili powder to taste.

5

Preheat oven to 210 degrees and line a baking sheet with parchment paper.

6

Place about 2 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.

7

Brush them with a little bit of vegetable oil (to make them even more crispy).

8

Bake in the oven for about 15-20 minutes or until they are golden brown and crispy.

9

Drizzle with vegan cheese sauce (optional). Enjoy with your favorite dip!

Link to recipe below: