Vegan San Choy Bow Recipe Using Mushrooms

Vegan San Choy Bow recipe

This mushroom recipe has a fabulous meal for all the vegans and vegetarians. It is a Chinese starter filled with lettuce wraps which is full of flavor and is super easy to prepare. The non-vegan version of this soup tastes the same as this one. But you will love to have this one more because it has vegetable broth that gives an upliftment to the dish. You can also try out the Laksa soup and Matzo Balls soup if you want to try out some healthy soups before you have this delicious dinner recipe.

This recipe is packed with the wholesome plant-based proteins that you can have at our Sozo Café. Here, the meat is substituted by tofu that is crumbled and has the texture of minced food. And when you add the brown rice and finely cauliflower improves the look and taste of the dish even better.

Vegan San Choy Bow Recipe

Vegan San Choy Bow Recipe

Vegan San Choy Bow recipe

This is a gluten-free and vegan Chinese recipe that you can serve to 6 people with the ingredients mentioned below. This is a fresh and delicious Chinese cup of goodness that is not only tasty, but also healthy one. So, you can enjoy this vegan recipe that gets ready in around 40 minutes.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 500 g Firm Tofu
  • 6-8 button of Diced Mushroom
  • 1 Cup of Long Grained Brown Rice
  • 1 Tbsp of Sesame Oil
  • 100 g Can of Water Chestnuts (Finely Chopped)
  • 1 Carrot (Finely Chopped)
  • 1 Diced Brown Onion
  • 1 Tbsp Grated Ginger
  • 1/3 Cup of Tamari Sauce
  • 4 Tbsp of Oyster Sauce
  • 1 Lemon’s Juice
  • 1 Tbsp of Chinese all Spice
  • ½ Tsp of Cayenne Pepper
  • 1-2 Heads Baby Cos Lettuce

Instructions

Step 1: Take a bowl, add the rice and half a cup of water and bring it to the boil and let it reduce to a simmer by covering it, cook it for around 20 minutes

Step 2: Now, remove the bowl from the stove and let it cool and sit (let it stay covered) for next 10-15 minutes

Step 3: Until the mixture cools down, crumble the tofu in another bowl and chop the required vegetables for the dish

Step 4: Now, take a large bowl, add sesame oil, garlic and onion and let it cook for a minute while the onions change the color to a little darker shade

Step 5: Then, add tofu, cauliflower, water chestnuts, carrot, garlic and mushrooms into the same bowl as that of step 4

Step 6: Now, add all the sauces, cayenne pepper and lemon juice and stir the entire mixture for around 5 minutes

Step 7: Then mix the rice mixture from step 1 and 2 to this mixture of step 6 and stir well

Step 8: Finally, serve the mixture in Baby Cos Lettuce and garnish it with fresh chillies and garlic cloves.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 135gSaturated Fat: 0.8gCholesterol: 34mgNet Carbohydrates: 45gSugar: 34g

And you are ready to enjoy the delicious dish at home. You can also prepare recipes like Rhubarb Beet Root Salad, South Indian Beet Palya and dessert recipes like shortcrust pastry and enjoy the complete party dinner!

Vegan Matzo Ball Soup Recipe

Vegan Matzo Ball Soup Recipe

Vegan Matzo soup is a delicious, filling and satisfying soup for everyone be it a health-conscious individual or a foodie, everybody loves to have this delicious recipe. Although it is a Jewish recipe, everyone enjoys this fluffy matzo balls that has infused with herbs. This is a very quick and easy to make carrot soup recipe and vegan Laksa soup. While you celebrate Passover, this matzo ball soup is a completely veggie field delicious dish.

At Sozo café, we have two varieties of Matzo ball soup, vegan and vegetarian varieties. We have tried and even some of our customers have tried vegan variety of this soup at many places but we want to add something of our own to make this recipe different and our customers really liked our version of this soup. This also happened for our exclusive vegan sausage rolls.

Vegan Matzo Balls Soup Recipe

Vegan Matzo Ball Soup Recipe

Vegan Matzo Ball Soup Recipe

If you have had the non-vegan varieties of this soup, then you will find out this one’s taste the same. We include comparative more veggies as compared to what you find with others. This soup primarily functions as a delivery system for having matzo balls. Matzo balls are mostly made of eggs and as a vegan recipe, we cannot use eggs and so, here we will be using quinoa flakes instead of eggs.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • For Matzo Balls
  • ¾ Cups of Matzo Meal
  • 2 Tbsp of Chickpea Flour
  • ¾ Tsp of Salt
  • 3 Tbsp of Tapioca Starch
  • ¼ Cup of Canola Oil
  • ¾ Cup of Unflavored Cruelty-Free Milk (Soy Milk Used here)
  • For the Soup
  • 1 Leek, white and pale green parts only (Chopped)
  • 1 Tbsp on Canola or Olive Oil
  • 2 Carrots
  • 6 Cups of Vegetable Broth
  • 3 Garlic Cloves
  • 1 Cup of Frozen Peas
  • ¼ Cup of Fresh Dill
  • A Pinch of Salt and Pepper

Instructions

To Make Matzo Balls

Step 1: Stir chickpea flour, matzo meal, tapioca starch and salt all together in a bowl mix them all together

Step 2: Now mix milk and oil thoroughly till everything mix together, then cover the bowl and let the mixture cool for 30 minutes

To Make the Soup

Step 3: Coat the bottom of the large pot with oil and place it on stove at medium heat

Step 4: Now, add the leak and carrot and then saute it for about 5 minutes. Then add the garlic and saute it in there until the fragrance come out

Step 5: Now raise the broth to a boil, once there is a boil, lower the heat to simmer

Step 6: Shape the matzo mix from the 1st step into a 1-inch long balls and press the mixture firmly together

Step 7: Now, mildly drop the balls into the soup and carefully stir the peas and cook the soup for about 2 minutes

Step 8: Once it is cooked and the mixture gets thick, remove it from the heat and season it with salt and pepper as per your requirements and carefully stir the dill

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 21gSaturated Fat: 0.8gCholesterol: 134mgNet Carbohydrates: 24gSugar: 13g

And your delicious soup is ready to be enjoyed before dinner. You can also try out this vegan Pumpkin and Burnt Aubergine soup.