Friday, 2 March 2012

Vegan Dumplings Part III - The Recipes

Part III - here are the recipes I've been dabbling with, along with a couple of dipping sauces. Happy cooking!

Veg "Pork" & Cabbage 
3 vegetarian pork style sausages  (such as Vegideli)
1 cup Chinese cabbage
1/4 tsp Chinese five spice
soy sauce to taste
1 tsp crushed garlic
1/2 tsp crushed ginger
Soy sauce to taste

Using a food processor pulse sausages to a coarse mince (or chop finely by hand)
Pulse cabbage in food processor, or finely chop by hand.
Stir fry all ingredients except soy sauce until fragrant.
Add soy sauce to taste, and allow to cool.

Veg "Pork" and Coriander
3 vegetarian pork style sausages (such as vegideli)
1 finely chopped spring onion (shallots)
Coriander leaves
1 small chilli
pinch sugar
pinch salt
lime juice to taste

Make a spice paste using equal amounts of lemongrass, chilli, and garlic. I use about a teaspoon of each, and use my mortar and pestle. Add the chilli, a little at a time until it is hot enough for you. Add finely chopped coriander leaves (a handful will do), pinch sugar, and salt and lime juice to taste (about 2 tsp).

Alternatively you could buy a ready made Thai paste mix if you don't have the time to make your own.

Using a food processor pulse sausages to a coarse mince.
Stirfry mince, adding spring onion, and paste a little at a time until flavour is intense as desired.
Set aside to cool

Veg "Beef" and Shitake Mushroom
1 cup vegetarian beef mince
1/4 cup chopped onion
1 tsp beef style vegetarian stock powder
2 tablepoons ground dried shitake mushrooms
soy sauce
pepper to taste

Saute onion until soft. Add mince, stock, and ground mushrooms, a splash of soy sauce to taste, and a little water. Continue cooking for a few minutes, until mince is thick, and set aside to cool.

"Sweetcorn Soup" Filling
1 1/2 cup corn kernals
1/4 tsp Chinese Five Spice
1 tsp chicken style vegetrain stock powder
1 spring onion, finely chopped
pepper to taste

Puree 1/2 cup  of the corn kernals, and add stock, five spice, and onion. Bring to the boil and then reduce heat, adding remaining corn kernals, and ading pepper to taste, cooking for another minute or so. You should have a very thick mixture. Allow to cool.

Veg "Chicken"  Chilli and Mango 
1 cup of vegetarian chicken style pieces (I used the rehydrated dried Explore Asian organic soybean chicken)
finely chopped chilli to taste
3 tablepoons mango puree
1 spring onion chopped
2 tablepoons coconut cream
2 tablepoons roasted cashews, chopped

Pulse "chicken" pieces in food processor, add other ingredients.
Stir fry until fragrant, then set aside to cool.

Curried Sweet Potato and Coconut
1 cup  cooked sweet potato
1 finely chopped spring onion
2 tsp curry powder
2-3 tablespoons coconut cream

Mash all ingredients together, and heat over low heat until fragrant. Adjust seasoming to taste, and allow to cool.

Fried Rice Filling
I won't bother posting a fried rice recipe, there are lots out there, this is more a suggested filling. Keep in mind this can't be frozen, and is best eaten the day it is made, as cooked rice should be eaten within 2- 3 days. If you have some leftover fried rice, this would be a good way to use it up! Try it with a satay dipping sauce.


Coriander,  sweet chill, coconut - mix chopped coriander with one part sweet chilli sauce, to two parts coconut cream.

Satay Sauce - shop bought, or 1/2 cup  peanut butter 1/2 cup coconut milk 1 tablespoon soy sauce, 1 tsp crushed garlic, 1/2 tsp crushed ginger 1 tablespoon lime juice, 1 tablespoon sweet chilli sauce - puree in blender, and gently bring to simmer, turn off and allow to cool

Dumpling Dipping Sauce - 1/4 cup  rice wine vinegar, 1/2 cup soy sauce, 1 tsp sweet chilli sauce

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