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Crispy Bottom Veggie Buns!!😋
Dough (makes 10 buns)
300 g [~2 1/2 cups] all-purpose (plain) flour see notes below if using cups
175 ml [3/4 cup] hot boiling water
a pinch of salt
Filling and Seasoning
1/2 lb [250g] green beans chopped
14 oz [397g] firm tofu pressed and mashed
1 small carrot finely chopped
a handful of chopped cilantro
3 teaspoons toasted sesame oil
1 teaspoon salt adjust accordingly
1 teaspoon white pepper
oil for cooking
a handful of chopped green onions
To make the bun wrapper, place flour and salt into a large bowl and mix until well combined.
Make a well in the middle and pour in the hot water. Using a spatula, fold in all the flour until a shaggy dough forms with no dry spots of flour in the bowl (if there is, add cold water, 1 tablespoon at a time).
Transfer the dough onto a cleaned surface and knead into a dough, about 10-12 minutes. Cover with a damp towel and let it rest for 30 mins.
Meanwhile, place tofu in a nutmilk bag and wring out all the liquid. In a heated non-stick pan with 2 teaspoons of oil, sauté chopped green beans for about 2 minutes or until green beans turn to a darker green.Place cooked green beans into a bowl along with the tofu, carrot, and seasoning ingredients. Mix all ingredients until well combined and divide the mixture into 10 portions. Using your both of your palms, form it into a patty-like shape.