#veganumami

[justenhunterwriter]

This is a tasty and comforting vegan version of the classic wonton soup. It is made with healthy foods and is full of umami flavors.

Ingredients: 1 pack vegan wonton wrappers. 2 cups vegetable broth. 4 cups water. 1 cup shiitake mushrooms, sliced. 1 cup bok choy, chopped. 1/2 cup tofu, diced. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 green onion, thinly sliced. Salt and pepper to taste.

Instructions: Boil water and vegetable broth in a pot. Bok choy, tofu, garlic, and ginger should all be added to the pot. Slowly cook for 5 to 7 minutes, or until the vegetables are soft. To make the wontons, put a little filling in the middle of each wrapper and seal the edges tightly while the soup is simmering. Carefully add the wontons to the soup. Cook for three to four more minutes, or until they float to the top. Add sesame oil and soy sauce and mix well. Add pepper and salt to taste. Add green onions on top and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Skulptura

[ducksketches]

A spicy and flavorful vegan version of the classic Sichuan dish, Mapo Tofu. This dish is hot, spicy, and packed with umami flavors.

Ingredients: 1 block firm tofu, diced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons doubanjiang spicy fermented bean paste. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon Sichuan peppercorns, crushed. 1 cup vegetable broth. 2 tablespoons cornstarch. 2 green onions, chopped. Cooked rice, for serving.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Put in the minced garlic and ginger, and cook until the smell is nice. Crush some Sichuan peppercorns and add them to the dish. Stir-fry for one minute. Fry the tofu in a pan with soy sauce and rice vinegar. For another two to three minutes, cook. Mix vegetable broth and cornstarch in a small bowl with a whisk until the mixture is smooth. Add the broth mixture to the pan and stir it all the time until the sauce gets thick. Let it cook on low heat for 5 to 7 minutes, or until the tofu is warm and the sauce gets thicker. Before you serve, sprinkle chopped green onions on top. Serve hot on top of rice that has been cooked.

Prep Time: 15 minutes

Cook Time: 20 minutes

katarzyna wiesiolek

[ingystardust]

2nd Bday party tomorrow. Starting to cook. Making my own recipe for veggie broth. Maximum umami! The smells! Always makes me hungry! ▪ ▪ ▪ ▪ ▪ #GoVegan #LiveKindly #EatYummy #VeganUmami #Umami #VeggiePower🍅🥕🍆 #PowerGreens🌿💪🌱 #Vegan #WFPB #VeganForTheAnimals #WholeFoodPlantBasedForMyHealth (at The Vampires' Dungeon)

[yumamifood]

Made these delightful roasted vegetables towers with white bean "mortar" and crispy fried onions @naturalgourmetinstitute #veganumami (at Natural Gourmet Institute)