One of my favorites! Garnish with cilantro. Gently roll the ball out until it’s about 6 inches across. Serve over rice. Vietnamese cuisine is like no other, the variety of dishes, cooking methods, and flavors is insane. Add a pinch of each herb and a few pea-nuts (if desired). Place beans in a 10- by 15- inch baking pan. Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Add noodles, stirring constantly until they are heated through. A refreshing and delicious dessert! Place dough on oiled surface. Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. A great way to use leftover rice paper! It's the perfect condiment to use in sauces, marinades, soups, and more! Cut tofu into small cubes; set aside. Total calories per roll (not including sauce): 18 Fat: <1 gram Carbohydrates: 4 grams Protein: 1 gram Sodium: 77 milligrams Fiber: <1 gram. Arrange tofu triangles in one layer in a dish and cover with marinade. Prepare congee following the basic recipe. Add the cauliflower, onion, stock, lemon juice, and scallions. Add greens and continue stir-frying until just wilted but not mushy. Flavored with lemongrass, ginger, and chilies. When broth has been simmering for about 10 minutes, soak the noodles as follows. Vietnam was colonised by … Serve immediately. Here is a vegetarian guide to Vietnamese food. Browse All Vietnamese Recipes: Vietnamese Appetizers | Vietnamese Soups | Vietnamese Salads | Vietnamese Vegetarian | Vietnamese Meat Dishes | Vietnamese Snacks | Vietnamese Desserts Vegetable Fried Rice is made of soy sauce, rice wine, salt, peanut oil, eggs, carrot, red bell pepper, frozen peas and cooked rice. Served with mushrooms, tofu, pak choy, and finished with cilantro and green onions! It is a French style baguette sandwich… Simmer, partially covered, for 20-25 minutes. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Pour into a tureen. Total calories per serving: 166 Fat: 1 gram Carbohydrates: 32 grams Protein: 8 grams Sodium: 726 milligrams Fiber: 1 gram. The damp paper should stick together. Tofu stuffed with veggies and served in a flavorful, spicy, and sweet tomato sauce. Cut each roll into three pieces. But this vegan Vietnamese salad was the wonderful creation of my sister. Here you will find simple, healthy and tasty plant-based recipes. This vegetarian pho recipe (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! Tuck sides of the wrapper in and roll up tightly to form a tube. Vietnamese-inspired savory sticky rice topped with vegan paté, sausage, pickles, sautéed green onions, and roasted peanuts! Flavored with lemongrass, chili, green onions, and mango! Hey! Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. Stir in onions. Hearty and flavorful one-pot Vietnamese curry! In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Vietnamese Vegetarian Recipes Vegetarian Bean and Cheese Taco Casserole Yummly shredded cheddar cheese, prepared salsa, chili powder, shredded pepper jack cheese and 14 more Nuoc Mam Chay Vietnamese Vegetarian Dipping Sauce The Viet Vegan From most Vietnamese Recipes Vegetarian, I usually use this ingredient like the main one for cooking. Return to pot and keep hot until ready to use in soup. A refreshing, healthy, and naturally sweetened plant-based drink! Spray a wok or skillet with cooking spray and over high heat, saut� garlic, ginger, shallots, and scallions for about 1 minute. Vietnamese-inspired sandwich stuffed with pickled carrots, meaty and saucy pulled mushrooms, cilantro, and roasted peanuts! Add broth and mushrooms; bring to a boil on high heat. Rich and fragrant vegetable broth infused with five-spice, anis, and cinnamon. (Letting the rice wrapper sit in the water can result in its disintegration.) *I cut the tofu into many more smaller triangles. Pour oil into a 4- to 5-quart pan. Spread out on a double layer of paper towels and pat dry. Flavorful, better-than-takeout spring rolls filled with spicy jackfruit, green mango, fried shallots, and green onions, drizzled with vegan mayo and sweet and spicy sauce! Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small … Prepare sauce mix by combining all ingredients in a small bowl. Stir until the eggs are firm but moist. Place a small skillet over medium heat. Silky smooth black sesame soup that is perfectly sweet and nutty with a subtle coconut flavor. Set aside. Banh mi Sandwich in fries form. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Fold the bottom of the wrapper up over the mixture, about a third of the way up. Cover and let stand for 10 minutes. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Rich, healthy and so flavorful! Stir-fry half the ginger and half the garlic in 1 T. oil. Easy vegan egg rolls that are super crispy on the outside and tender on the inside. Cut into 1-inch cubes and set aside. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat. Add white pepper and chili oil to taste. And if ever there were a food that is perfectly described by that saying, it’s these Vietnamese … Vegetarian Enchiladas Madeleine Cocina. Step 2. A little bit sweet, a little bit spicy, this stir-fried shrimp has … Place cauliflower mixture on a platter. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Vegetarian Spring RollsVegetable Spring RollsVegetarian RecipesCooking RecipesHealthy RecipesThai Spring RollsSummer RollsEasy Spring RollsRice Paper Spring Rolls Toss saute with sauce, mixing in the minced scallions as you toss. Heat oil to … Add 2 Tbs oil. Lay the wrapper on a plate and place about two Tablespoons of the noodle mixture toward the bottom of the wrapper. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Here are 37 vegan Vietnamese-inspired recipes! Drain and set aside. Place on platter, garnishing with cilantro. Spicy, sour, and a bit sweet hot pot that is super flavorful, comforting, and easy to make! Pour in the boiling water gradually and mix with a fork. Season to taste with salt and pepper. Mix to blend well and set aside. Easy vegan egg rolls that are super crispy on the outside and tender on the inside. In a large bowl, mix noodles with bean sprouts, carrot, daikon or jicama, garlic, and soy sauce. Sift flour into a large bowl. Heat the oil in a large saucepan or pot over medium heat. This Vietnamese-inspired dish is spicy, "fishy", healthy, and easy to make! Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Super easy to prepare, these are the perfect addition to your burgers, sandwiches, or salty porridge! Stir-Fried Sweet Shrimp. Baked Vietnamese fries. Make the broth as directed. ENTRÉES. Served … Soak mushrooms in hot water to cover until soft, about 20 minutes. Heat the olive oil in a large stockpot over medium heat. Once hot, add the garlic, shallot, lemongrass, and ginger. cornstarch. Recipe By : Joanne Hush, Classic Chinese CookingServing Size : 6 Preparation Time :0:20. Super meaty, chewy, and so flavorful! After several minutes, add tofu with all the marinade. Chocolate spread, caramel, or even a savory filling! Bring 4 quarts of water to boil in a large pot. Vietnamese-inspired soup that comes with sautéed mushrooms, carrots, tofu, and cilantro. Vietnamese-inspired stir-fry noodles with spicy seaweed tofu rolls! She’s an excellent cook, and I’ll be collaborating with her to make some recipes … Serve hot. My Mom's Vietnamese Egg Rolls (3 Ways!) Warming "beef" stew with mushrooms, tofu, and carrots, infused with lemongrass, chili, garlic, and cilantro. Use in recipes where required. Currently you have JavaScript disabled. Adjust seasonings if necessary. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Cook, stirring, until soup boils. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Perfect for dipping steamed or roasted veggies! A delicious condiment to take your dishes to another level! Lower heat, continue to stir-fry until everything is hot and bubbly. In a separate bowl mix the water or stock and the 1 tsp. A warming and healthy soup! Soak the rice stick noodles in hot water for 6 to 8 minutes (see note 2). A delicious topping to white rice or noodles! Total calories per 1-1/2 teaspoon serving: 2 Fat: 0 Carbohydrates: <1 gram Protein: <1 gram Sodium: 112 milligrams Fiber: 0. Reduce the heat to low. Click here for instructions on how to enable JavaScript in your browser. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Char the onions and ginger. Serve hot. Cut noodles into 2-inch lengths. Drain, immerse in cold water and drain again. Refreshing peach and orange iced tea infused with lemongrass for a citrusy flavor! Lightly beat the egg. Bring 1 quart of water to a boil in a small saucepan. The noodles are ready when … This vegetarian pho recipe (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! There’s a saying, “the tone makes the music”. Fill a shallow baking dish with hot water. Add to noodles. Repeat to fry remaining noodles. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Makes 1 cup. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Whisk in remaining sauce ingredients and set aside. Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Stir briefly. Add 1 tablespoon salad oil and mix to coat beans. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Vietnamese-inspired sate infused with lemongrass, shallots, garlic, and chili! Heat 3 T. oil in a wok. This sweet soup makes a delicious snack or dessert! Add the onion, mushrooms, scallion whites, … Sweet split mung bean soup infused with vanilla and served with coconut milk and toasted sesame seeds. Learn how to make vegan Vietnamese iced coffee at home! Soak noodles in boiling water for 5 minutes or until soft and pliable. A crunchy and fresh Vietnamese salad, made with thinly sliced green papaya, carrots, loads of peanuts, sesame seeds, basil and coriander. From “The Foods of Vietnam” by Nicole Rauthier, copied without permission from _Chinese Cooking_ by Yan Kit Martin. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Add tofu in a single layer and fry, … I really recommend okra if you have some (I didn’t have any in the fridge and forgot to buy some for this recipe). Lift out; drain on paper towels. On a large platter, decoratively arrange all of the ingredients in separate groups. Add tofu and continue cooking until tofu is heated through. Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Better than takeout! Heat oil in a large skillet over medium-high heat until shimmering. Served with marinated tofu, noodles, and greens! Don’t worry if the surface of the cake bursts while you’re rolling (this *always* happens to me!). Crunchy, spicy, sweet, and a bit tangy cucumber pickles! Add 1/4 bowl of oil on a pan, fry ginger until golden brown, add lemongrass, chili, turmeric and continue stir and fry until fragrant. Crispy Vietnamese crepes made with rice flour and coconut milk. Stir-fry 1 minute. Tofu wrapped in seaweed and sautéed with lemongrass, garlic, and chili. A famous Vietnamese dish! Pour in individual dipping bowls and garnish with scallions. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Drain again and reserve. Nutty, toasty and a bit salty red rice milk! Source: The Moosewood Restaurant Kitchen Garden, 1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne. total), 1 lb Soft or regular tofu, -rinsed, cut into 1/2-inch -cubes, and Drained well, 4 Green onions (ends -trimmed), thinly sliced, 1 lg Head of Boston or other soft -lettuce, separated into Individual leaves, 1 bn Of scallions, cut into 2 -inch lengths, 1 Cucumber, peeled in -alternating strips, halved -lengthwise and Sliced thinly crosswise, 1 1/4 C all-purpose flour (approx. Rub together with fingers while the flour is still warm. Notify me of follow-up comments by email. Buttery grilled bread topped with meaty paté, sautéed green onions, and a generous drizzle of mayo and sweet chili sauce! Drain and keep warm in 200F oven. Add mushrooms and squash and saut� for another minute. Place a wok over medium-high heat. 5 cups), 1 green & 1 red bell pepper, sliced in strips, 2 cakes of tofu, frozen overnight and thawed, 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach, 8 cups Vietnamese style broth (see recipe that follows), 1/2 cup shredded cabbage (such as Napa cabbage), 1/2 cup tender greens, torn into bite-sized piecescup basil leaves, 3 scallions, thinly sliced (both green and white parts), 3 Tablespoons chopped, roasted, unsalted peanuts (optional), 3 fresh red or green chili peppers, seeded and cut into fine rounds, 8 medium garlic cloves, peeled and chopped coarsely, 2 large tomatoes, peeled and cut into eighths, 1/2 jalape�o or other hot pepper, seeded and minced, 1 bunch of scallions, coarsely chopped (white and green parts), 4 ounces thin rice stick or cellophane noodles, 1 cup coarsely chopped cilantro, reserving a few sprigs for garnish, 1/2 cup coarsely chopped dill or mint leaves, or a mixture, 3 Tablespoons roasted, unsalted peanuts, coarsely chopped (optional), 1 head of soft lettuce, such as Boston lettuce, leaves washed, dried and cut in half, Chili dipping sauce (see recipe that follows), 2 Tablespoons coarsely chopped fresh chili peppers, 2 scallions, thinly sliced (white and green parts). Place on a tray or plate and cover with a damp towel or plastic wrap until all the rice papers are filled. It makes the perfect family dinner! Transfer the eggs from the skillet to a small bowl and break them into small curds. Combine the ingredients for the sauce in a small bowl. Incredibly rich and creamy thanks to the addition of vegan condensed milk, this coffee will be your new favorite afternoon drink! offer noodles and peas to add to taste. Light and aromatic broth flavored with lemongrass, ginger, and mushrooms. Spread with about 5 Tbs of chopped scallions. - The Little Kitchen Fear not. Stir-fry until mushrooms are tender, about three minutes. The meat-free version is particularly popular in central Vietnam in cities such as Hue and Da Nang, which are largely vegetarian due to their big Buddhist populations.. Nộm đu đủ. Baked Potato strips, loads of cilantro and basil, bean sprouts, nuts in sweet chile sauce, sriracha and vegan mayo! Add the cinnamon sticks, star anise, and bay leaves to the broth. Serve hot or warm. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Total calories per serving: 66 Fat: 1 gram Carbohydrates: 13 grams Protein: 4 grams Sodium: 280 milligrams Fiber: 4 grams. Add the soy sauce and tomatoes, and saut� for another 3 minutes. Mix with sauce. mushrooms, coriander, white cheese, garlic clove, olive oil, corn tortillas and 6 Sautée for about 3 minutes, or until fragrant. Vegan + GF! Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Incredibly flavorful Vietnamese noodle soup that comes with homemade satay, fried tofu, sautéed mushrooms, and vegan beef. Infused with aromatics like lemongrass, ginger, and garlic, and loaded with eggplant, taro, carrots, tofu, and mushrooms! Serve, or let cool and store airtight for up to 5 days. Fresh, healthy, and with a toasted flavor, these Vietnamese-inspired summer rolls are filled a mix of sautéed carrots, sweet potatoes, tofu, and fresh herbs! I'm Thomas, welcome to my blog! Served with a spicy and garlicky dipping sauce! black-eyed peas. Banh Mi Chay is the vegetarian version of the famous Vietnamese snack Banh Mi. Roasted Eggplant Banh Mi by chocolateforbasil: A vegan version of a Vietnamese Banh Mi sandwich, stuffed with roasted and marinated eggplant and fresh crisp cut veggies. Sure, there’s the archetypal craven brainstorm soup that Ree Drummond grew up eating, but in Vietnamese cuisine, it’s all about pho. A crispy, rich, and flavorful appetizer or snack! To eat, wrap roll in lettuce leaf and dip in chili sauce. Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning. Chewy, spicy, and zesty rice paper salad! A healthy, not too sweet, and delicious snack! of oil. * Combine marinade ingredients and mix well. Vietnamese Vegetarian Stew This Vietnamese vegetarian stew is a great recipe to use up all the left over vegetables sitting in your fridge, so feel free to change up the list of vegetables. The Best Vietnamese Vegetables Recipes on Yummly | Vietnamese Pulled Pork Lettuce Wraps, Simple Vietnamese Pork Noodle Bowl, Sticky Vietnamese Air Fryer Pork Ribs Versatile, easy to make, and delicious! The dough should now be in a cylindrical shape. Garlicky, sweet & salty, and with a delicate sea flavor! . chow mein noodles. It’s easy and fun to make, too. Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove it. Click here for instructions on how to enable JavaScript in your browser. Knead a few times and divide into 6 pieces. Turn over and fry the other side likewise. Drain the noodles and divide them among six bowls. Crisp Noodles. First, the sauce is prepared, so all the ingredients need to be combined. In same pan, saut� onion for one minute. Add the cold water and knead to form a firm, but not hard, dough. Add the carrot and boil 1 minute. When the oil is shimmering, add diced tofu, garlic, bok choy or napa cabbage, mushrooms and chilies. Spray a skillet or wok with cooking spray and saut� shallots and garlic for 1 minute. Add onions and fresh pepper, saute for about 5 min. Vietnamese Vegetarian Recipes When the temperature drops, there’s one aliment that will get you through the coldest of days: a bleared basin of brainstorm soup! Add soy sauce and one tablespoon of water if necessary. Vegan Caramelized "Fish Sauce" (Kho Quẹt). Simmer the seitan in the broth until heated through, about 4 minutes. Lisa is the vegan, feminist, and nerdy Vietnamese Canadian just outside of Toronto who makes vegan food that tastes delicious and nostalgic. Add a handful of fresh Chinese noodles or fresh taglierini (you’ll need 3 oz. Recipe By : Joanne Hush, Classic Chinese Cooking. Add the carrots, celery, red pepper, and peas. These fried brioches are also delicious on their own! Soft and fluffy sesame brioches that are hollow inside, making it perfect to add your favorite filling! Your email address will not be published. Remove from heat and stir in cashews. Add reserved fried tofu. Super nutty, creamy, and silky-smooth sweet peanut soup! Add to the stock. Total calories per serving: 115 Fat: <1 gram Carbohydrates: 26 grams Protein: 3 grams Sodium: 519 milligrams Fiber: 2 grams, Banh Cam & Banh Ran – deep-fried Glutinous Rice Balls, Canh – Vietnamese Chicken & Vegetable Soup, Bun Cha – Rice Vermicelli & Pork Meatballs, 8 md Dry shiitake mushrooms -(about 3/4 oz. An easy, delicious, and hearty meal perfect for those cold winter evenings! Vegan "pork" sautéed in a sweet and salty peppercorn sauce. Stir-fry garlic and onion until onion is tender. Fried tofu, mushrooms until golden brown. Drain and rinse in cold water. Protein: 1 gram Sodium: 386 milligrams Fibre: <1 gram. Serve with rice. Ladle the hot broth onto the noodle mixture. Add the soy sauce, water, and carrots and saut� for an additional 2 minutes. Roll out one piece into a 6 – 7 inch circle with the edges slightly thinner than the middle. total) to oil; fry, turning, until crisp and golden, about 1 minute. Influenced by many others cuisines like French, Indian, Chinese, and more, Vietnamese dishes are not only delicious and easy to prepare, but also healthy! Repeat for each piece of d. Heat a heavy, flat frying pan until hot. Dietary restrictions or a strict health plan will never prevent you from sampling Vietnam’s quintessential delights like phở, bánh mì, and gỏi cuốn.What distinguishes Vietnamese cuisine from all other Southeast Asian culinary practices is its respect for fresh vegetables and herbs. Add tofu chunks, stir-fry for 5-8 minutes. Makes 3 cups. Learn how to make fermented tofu, also known as chao, from scratch! Simmer for about 10 minutes, or until vegetables are soft. Stir in the rice and stir-fry 1 minute. Rinse and drain 1 can (16 oz.) Soak 1 rice paper in the hot water until softened, 5 to 10 … Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. A MUST-TRY! Serve with rice or rice noodles. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato. Vietnamese-inspired mushroom salad with toasted seaweed, crunchy carrots, cucumber, banana flower, and a delicious sweet and spicy lime dressing! Serve over rice. A rich and flavorful noodle soup flavored with kimchi, ginger, and garlic. Yes, the same sister that did all the amazing catering for our wedding . Allow to sit for at least 10 minutes to absorb the flavors. Banh Mi Chay. Heat oil to 350F. Ultimate Guide to Eating Vegan in Viet Nam. Or omit this step and use 1 can (5 oz.) Remove the seitan with a slotted spoon and slice thinly into six portions. Stuff your sandwich with … Spicy Jackfruit Spring Rolls with Mayo Drizzle. Super easy, 7-ingredient, and naturally sweetened chili sauce that is perfect to spice up your dishes! Reduce the heat and cook until the vegetables are tender-crisp, about 10 minutes. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. Gently squeeze as much liquid out of thawed tofu as possible. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Total calories per serving: 231 Fat: 7 grams Carbohydrates: 24 grams Protein: 19 grams Sodium: 537 milligrams Fiber: 4 grams High in calcium and iron. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated. Healthy, perfectly sweet, and so good! Vietnam is a paradise for herbivores. In a large bowl or pot, soak noodles in boiling water for 5 minutes or until they are soft and pliable. Sweet, garlicky, and super spicy! Beautiful, colorful, and absolutely magical-looking, these Magical Summer Rolls by Natalie Yonan are the perfect light… Serve immediately. Required fields are marked *. Served with your favorite greens, tofu, and noodles! Remove and drain on a paper towel. A little bit more history of Vietnamese cuisine in this dish! Check out our Ultimate Guide to Eating Vegan in Viet Nam, it contains a ton of photos and over 36 traditional vegan dishes you can find in Viet Nam! Add leftover marinade to sauce mix. This veggie-packed Vietnamese Spring Rolls recipe is a fresh and delicious Asian-inspired dinner that is served with the best almond coconut dipping sauce! Vietnamese chicken baguettes (Bhan Mi) 3 ratings 2.0 out of 5 star rating. Thick dipping sauce that is spicy, sweet, and peppery with a lot of umami. A cozy, healthy, and delicious noodles soup! Vietnamese-inspired tofu loaf loaded with black mushrooms, carrots, shallots, and glass noodles! Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Cut caps into thin strips; set aside. Turn the oven broiler to high, and place the baking rack about 8 inches … Spray a wok or skillet with cooking spray and saut� tofu until brown on both sides. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Caramelized mushrooms and tofu infused with black pepper and shallots. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles. It’s easy and fun to make, too. Easy, filling, and SO DELICIOUS! Drain; cut off tough stems and discard. A delicious and protein-rich side! With goofy bloopers, tasty recipes, real life, and the occasional cameo from her partner, Eddie, The Viet Vegan hopes you come for the recipe … Combine all ingredients except scallions in a blender and mix until smooth. Experimenting in the kitchen is my passion. These vegan sausages are tender, meaty, high-protein, and can be used in a handful of ways! Your email address will not be published. Filled with sautéed mushrooms, mung bean sprouts, carrots, and tofu!