This lemon beetroot hummus is full of bright flavors and colors and puts a fun unique twist on this Mediterranean classic. Use it as a dip or spread on your favorite sandwiches or with pita bread and fresh veggies. It’s perfect for entertaining or as a vibrant and show-stopping side dish, snack, or appetizer. It only takes a few ingredients and a couple minutes to put together and it tastes so good! The earthiness of the beets is lightened and brightened by the lemon zest and tangy lemon juice.

Lettuce Turnip the Beet!

Honestly, it took me a long time to enjoy hummus. Despite its popularity, especially among plant-based fans, I just didn’t enjoy the flavors and it would sit in my fridge for weeks until I finally would throw it away. Fast forward several years and I finally started making it at home. I am not sure what it is about homemade hummus compared to store-bought varieties, but it just tastes so much better and I love being able to adjust the spices and flavors to my liking.

Normally I would make a traditional garlic hummus. But, I am a HUGE beet fan and there is just something about the visual appeal of the bright earthy color of beet hummus. In this summer heat, the addition of lemon juice and fresh zest is the perfect twist making it the perfect sidekick to a picnic, sun-warmed patio, or to brighten up your favorite wrap or sandwich. We all eat with our eyes first and the beautiful bright pink pigment of beet hummus is so appetizing and visually appealing. Everyone always wants to try it, and when they do, they can’t stop eating it!

Is Lemon Beetroot Hummus Healthy?

Hummus is a mainstay of healthy Mediterranean cuisine and for good reason. Full of wholesome ingredients and simple flavors, it’s a fan favorite of the health-conscious offering so many nutritional benefits. The beets and lemon used in this recipe also bring their own health advantages to really amp up the nutritional component of this tasty dip.

Beets: A Nutritional Powerhouse Hero

Beets get a bad rap for some reason and honestly, I don’t get it. I think they taste like the Earth and I have never met a beet salad that I didn’t love. Beets are packed with fiber, folate, manganese, potassium, iron, and vitamin C. They are also really high in nitrates, which can help improve blood flow and lower blood pressure. The pigments responsible for their gorgeous color are called betalains and they possess awesome anti-inflammatory and antioxidant properties.

Chickpeas: Protein and Fiber-Rich

Chickpeas, the humble cornerstone of any hummus recipe, are a great source of plant-based protein and dietary fiber. They make you feel full and satiated and provide essential vitamins and minerals, including folate, iron, phosphorus, and manganese.

Tahini: Healthy Fats

Tahini, made from ground sesame seeds, adds a rich, nutty flavor and smooth texture to hummus. It’s a great source of healthy fats, particularly mono- and polyunsaturated fats, which are beneficial for heart health. Tahini also provides important nutrients like calcium, magnesium, and B vitamins.

Lemon: A Zesty Boost

Lemon juice adds a bright, tangy flavor to hummus and is an excellent source of vitamin C. It aids in digestion, supports the immune system, and enhances iron absorption from plant-based foods.

How to Make Lemon Beet Hummus

Ingredients

To make lemon beet hummus, you will need the following ingredients:

• Beets: use canned if you are lazy like me, or you can boil or roast fresh beets
• Chickpeas: or garbanzo beans. Some people prefer to peel them, but I never do. I haven’t found a major difference in texture.
• Tahini: use fresh quality tahini and make sure to stir well before using
• Lemons: fresh lemon juice is totally worth the effort
• Garlic: again, I use pre-minced garlic because I am lazy, but use fresh cloves if you prefer
• Spices: I like to add cumin, salt, and pepper but use whatever you prefer

Instructions

1. Prepare the Beets: I went full lazy mode and used canned beets. If using fresh beets, roast or boil them until tender. To roast, preheat the oven to 400°F (200°C), wrap the beets in aluminum foil, and bake for 45-60 minutes. To boil, place the beets in a pot of water and cook for about 30-40 minutes. Allow them to cool before you blend them.
2. Blend the Ingredients: Combine the beets, chickpeas, tahini, lemon juice, garlic, and spices. Blend until smooth. You may need to stop and scrape down the sides of the food processor a few times to ensure everything is well incorporated. Add a little oil or water if needed.
3. Adjust the Seasoning: Taste the hummus and add salt to your preference. If you want a more pronounced lemon flavor, add a bit more lemon juice. For a spicier kick, consider adding a pinch of cayenne pepper.
4. Garnishes: Again, I was very lazy but you can add a drizzle of olive oil on top, some chopped parsley, lemon zest, toasted pine nuts, or anything else you want.
5. Serve and Store: Transfer the hummus to a serving bowl and drizzle with a bit of olive oil. Garnish with fresh herbs, such as parsley or cilantro, if desired. Store any leftovers in an airtight container in the refrigerator for up to a week.

How to Use It

As a Dip

Lemon beet hummus makes an excellent dip for a variety of foods. Serve it with pita bread, vegetable sticks (such as carrots, cucumbers, and bell peppers), or crackers. Its vibrant color makes it an eye-catching addition to any appetizer platter, perfect for parties and gatherings.

As a Spread

Use it as a spread on sandwiches, wraps, or toast. It pairs well with ingredients like avocado, cucumber, sprouts, and roasted vegetables, adding both flavor and nutritional value to your meals.

In Salads and Bowls

Incorporate lemon beet hummus into salads and grain bowls for a burst of flavor. It can serve as a dressing alternative or be mixed into grains like quinoa or farro for added creaminess and taste.

As a Sauce

Thin out lemon beet hummus with a bit of water or additional lemon juice to create a sauce for roasted vegetables, grilled meats, or falafel. This versatile sauce can elevate a variety of dishes, adding a tangy, earthy element.

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Lemon Beetroot Hummus

The best lemony beet hummus full of bright flavors and colors for a fun twist on this Mediterranean classic. Use it as a dip, spread, or side dish.

Course Appetizer, Sauces and Dips, Side Dish, Snack

Cuisine Mediterranean

Keyword beet, hummus, lemon

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas, drained
• 1 cup 2-3 large canned or roasted beets
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp minced garlic
• 1/2 tsp cumin
• salt and pepper to taste

Instructions

• Drain and rinse the chickpeas and beets.
• Add all the ingredients to a blender or food processor. Blend until smooth. Add a dash of olive oil or water if needed to smooth out consistency.
• Garnish with a drizzle of olive oil, parsley, or additional lemon zest. Use as a dip or spread and use within a few days. Store in an airtight container in the fridge.

The post Lemon Beetroot Hummus appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. Posts may contain affiliate links.

This creamy potato kale soup is a wholesome and hearty dish full of healthy veggies and a creamy broth to warm you up and keep you full. The perfect blend of textures and flavors for a comforting plant-based meal in less than 30 minutes. I found myself recently craving a creamier and heartier version of a chicken noodle soup (sans chicken of course). After a few iterations, I came up with this recipe that takes all the goodness of a solid vegetable soup base and I added potatoes, kale, and rich coconut milk to create a nutrient-packed stick-to-your-ribs bowl of comfort.

There are few things more comforting than a bowl of soup. Especially, a warm creamy potato kale bowl of soup. Full of flavor, texture, and nutrient-rich ingredients, it’s the perfect companion to a soft couch, a good book, and some R&R.

Nutrition Spotlight

Before we get started cooking, let’s take a look at the featured ingredients and what they offer from a health perspective:

1. Coconut Milk: Other than being the perfect rich and creamy and even gluten-free base for a soup, coconut milk also provides essential nutrients, healthy fats, vitamins C, E, and B-complex vitamins, magnesium, potassium, and iron. Opt for unsweetened, full-fat coconut milk for the creamiest results without added sugars.
2. Carrot & Celery: These aromatic vegetables offer flavor, texture, and nutritional value. Carrots are renowned for their beta-carotene content, which the body converts into vitamin A and is essential for eye health and immune function. Celery is a good source of fiber, vitamin K, and antioxidants like apigenin and luteolin.
3. Kale: Our nutritional powerhouse, kale is a leafy green brimming with vitamins, minerals, and antioxidants. It’s exceptionally rich in vitamin K, vitamin C, vitamin A, and manganese. Kale also contains compounds like glucosinolates and sulforaphane, which have anti-inflammatory and detoxifying properties, making it a stellar addition to any diet.
4. Potato: The humble potato lends its creamy texture and are a great source of vitamin C, vitamin B6, potassium, and dietary fiber. They are also relatively low in calories, making them a filling yet nutritious addition.
5. Broth: Whether homemade or store-bought, vegetable broth forms the flavorful foundation of our soup. It infuses the dish with depth and complexity while keeping it entirely plant-based. Vegetable broth is typically low in calories and fat, making it a suitable option for those watching their intake.
6. Onion: A staple in countless culinary creations, onions offer more than just flavor-enhancing properties. They are rich in antioxidants like quercetin and sulfur compounds that boast anti-inflammatory and immune-boosting benefits. Onions also contain vitamin C, vitamin B6, and dietary fiber, adding nutritional value to our soup.

Vegan Creamy Potato Kale Soup

What sets this soup apart is its versatility and adaptability. While the basic recipe provides a solid foundation, you can easily customize it to suit your taste preferences and dietary needs. Whether you prefer a hint of spice, a dash of tanginess, or a burst of umami, the possibilities are endless. Experiment with different herbs, spices, and vegetables to create your signature version of vegan creamy potato kale soup.

I personally enjoy more of a velvety smooth texture that harmoniously blends earthy potatoes, vibrant kale, and aromatic spices. I used an immersion blender before adding the coconut milk and kale to smooth out some of the veggies while still leaving whole pieces of potato, carrot, and celery for added depth and texture. The creamy coconut milk melds seamlessly with the tender potatoes, while the kale adds a delightful touch of green freshness to the mix.

Storage

If you find yourself with leftovers (though it’s hard to imagine any soup enthusiast leaving a drop behind), this soup stores well in the fridge. Note: I don’t recommend freezing this soup due to the texture changes in the kale, but it is possible so I included those instructions below.

• Transfer any unused portion to an airtight container and refrigerate for up to 4-5 days.
• For longer-term storage, you can freeze the soup in individual portions for up to 3 months.
• When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave until heated through.

Customization and Dietary Adaptations

It’s a no-brainer that thick crusty bread pairs well with this meal. Try our simple rustic bread loaf for the perfect side, or try serving in these bread bowls for the ultimate comfort food.

Lots of customization options are possible, but we love serving these with crackers, topped with vegan cheese, dairy-free crema, or sour cream. For an extra crunch try vegan bacon, chickpeas, or croutons.

One of the great things about this soup is it’s already naturally gluten-free, dairy-free, and nut-free. Just be sure to serve with gluten-free bread and sour cream and double check your broth is also gluten-free.

Try these related recipes:

Not Yo’ Mama’s Vegan Chili

Fall Harvest Salad

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Creamy Potato Kale Soup

A wholesome and hearty soup full of healthy veggies and a creamy broth to warm you up and keep you full. The perfect blend of textures and flavors for a comforting plant-based meal.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword kale, potato, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 2 celery ribs-diced
• 2 carrots-peeled and diced
• 1 tbsp garlic-minced
• 1 tbsp Italian seasoning
• 4 medium yukon gold potatoes- cubed
• 1 bay leaf
• 4 cups vegetable stock
• 2 cups kale-shredded
• 1 can coconut milk-full fat
• salt and pepper to taste
• optional red pepper flakes to taste

Instructions

• Heat the olive oil over medium heat in a large stock pot. Add the onion, carrot, and celery and saute until tender or about 5-7 minutes.
• Add the garlic and cook for one more minute. Add Italian seasoning and stir to combine.
• Add the potatoes, bay leaf, and vegetable stock and simmer until the potatoes are fork tender or about 10-15 minutes.
• Remove the bay leaf. If desired, slightly blend the soup with an immersion blender to smooth out the consistency, leaving some whole pieces of potato, celery, and carrot.
• Add in the coconut milk, kale, red pepper if using, and salt and pepper to taste. Heat for another couple of minutes until the kale wilts slightly.
• Serve warm with crusty bread. Store leftovers in the fridge for up to 5 days.

The post Creamy Potato Kale Soup appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. This post may contain affiliate links.

Better than beef bao buns have all the fluffy cloud-like texture you want in a bao bun with a Korean bulgogi kick. Here we use Beyond brand steak strips to create a simple bulgogi sauce and then top the homemade bao buns with lots of crispy fresh veggies like crunchy cucumbers and carrots, a quick pickled red onion, chopped peanuts, purple cabbage, and cilantro. Feel free to substitute the steak strips for shredded tofu or sliced mushrooms for a meaty texture.

Why We Love Bao Buns

Street food is soul food as far as I am concerned. It represents the excitement of being in a lively fun place, experiencing new things, and eating amazing food. I recently got the opportunity to travel to Japan and the one thing I could not get enough of was the bread. It’s the fluffiest, most pillowy delicious melt-in-your-mouth bread I have ever tasted. From sandwiches to bao buns to everything in between, I just could not get enough of it. And the street food? It was next level.

That trip to Japan inspired me to make some homemade bao buns and try to replicate my favorite street food. While the dish originates from China, it’s found a foothold in just about every country and cuisine. Here, I give it a Korean twist with a bulgogi-inspired sauce and plant-based ingredients. Now I make these in bulk and keep them in the freezer all the time for when the mood strikes. Give them a shot and let us know what you think!

Materials

You will need a steam basket of some kind to make steamed Bao Buns. This one has served me well and with the two layers, I am able to make all of these in one go instead of having to make them in batches.

To roll out the dough, I love this dumpling roller pin. It’s the perfect size and stores easily being so small. The last thing I recommend is a bench knife to make cutting and shaping the dough so much easier!

Instructions

Bao Buns

1. In a stand mixer, combine the flour, salt, soy milk, yeast, baking powder, and sugar. Using a dough hook, or your hands, knead for 5-10 minutes until the dough comes together smoothly. Add a little more soy milk if your dough is too coarse.
2. Cover and let rise until doubled, or about an hour.

Quick Pickled Onions

3. Quick pickle some red onion by adding some thin sliced red onion to a jar or bowl. Cover halfway with apple cider vinegar or white vinegar and a little sugar. Cover the rest in boiling water and let sit for at least 30 minutes. Set aside. Alternatively, make these ahead of time and place them covered in the fridge for up to 3-5 days.

4. Uncover the dough, punch down, and knead for a couple of minutes.
5. Divide the dough into ten equal pieces. Use a bench knife and scale to make this an easy process. Roll each piece into a tight ball and cover them with plastic wrap on a plate to prevent them from drying out.

6. Cut ten squares of parchment paper to place each bun on to prevent sticking.
7. One at a time, roll each ball of dough into a circle that is roughly twice as long as it is wide (about 2-2.5 by 4-5 inches). Brush the top with a light coat of oil and fold in half. Place it on one piece of parchment paper.

8. Place the buns in a steamer basket and cover. Let them rise for another 15-30 minutes to let them rise a second time. I used two steamer baskets to fit all ten buns.
9. While the buns rise, heat a large pot of water to boil. Once the buns have risen, place the steamer baskets over the boiling water and steam for 10 minutes over medium heat.

Steak Strips and Marinade

10. While the buns are steaming, toss the steak strips in a bowl with the sesame oil, soy sauce, rice wine vinegar, brown sugar, sesame seeds, ginger, garlic, pepper flakes, and sesame seeds. Once evenly coated, saute over medium heat for 5-7 minutes until the steak strips are heated through and the sauce is bubbly and thick. Set aside.
11. Remove the steam baskets from the pot, but do not remove the lid. Let them sit and rest for 5 minutes. Cool on a wire rack.

Assembly

12. Assemble the bao buns with a few steak strips, some pickled onion, carrot, cucumber, and green onions. Top with additional sesame seeds, chopped peanuts, pepper flakes, or any desired sauces.
13. Serve warm. Store any leftovers in an airtight container in the fridge for a couple of days. Buns can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temp.

Try these other recipes:

Vegan Lettuce Wraps

Rainbow Tofu Poke Bowl

Stuffed Veggie and Tofu Pancakes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Better Than Beef Bao Buns

Pillowy and soft bao buns are filled with Korean bulgogi-inspired vegan steak strips, crisp cucumbers, crunchy carrots, quick pickled onions, cilantro, and scallions. Versatile and delicious, the bao buns can be frozen for later use.

Course Dinner, Main Course

Cuisine Chinese

Keyword bao buns, bulgogi, steamed buns

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 10 buns

Author Allison Crawford at The Hungry Carrot

Ingredients

Bao Buns

• 2 cups all-purpose flour
• 1 tsp yeast
• 1 tsp baking powder
• 2 tsp sugar
• 3/4 cup soy milk (or preferred dairy-free milk)
• pinch of salt
• olive oil for basting
• 10 small squares parchment paper

Bulgogi Steak Strips

• 1 package Beyond vegan steak strips (sub sliced mushrooms or tofu)
• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp ginger paste (or minced ginger root)
• 1 tbsp minced garlic
• 1 tsp red pepper flakes or Gochujang for more spice

Quick Pickled Onions

• 1/4 red onion-thinly sliced
• boiling water to cover
• apple cider vinegar or white vinegar to cover
• pinch of sugar

Toppings

• 1/2 cucumber-sliced
• 2 green onions-sliced lengthwise or chopped
• 1/4 cup shredded carrot
• 1/4 cup shredded purple cabbage
• sesame seeds or chopped peanuts for garnish

Instructions

• In a stand mixer, combine the flour, salt, soy milk, yeast, baking powder, and sugar. Using a dough hook, or your hands, knead for 5-10 minutes until the dough comes together smoothly. Add a little more soy milk if your dough is too coarse.
• Cover and let rise until doubled, or about an hour.
• Quick pickle some red onion by adding some thin sliced red onion to a jar or bowl. Cover halfway with apple cider vinegar or white vinegar and a little sugar. Cover the rest in boiling water and let sit for at least 30 minutes. Set aside. Alternatively, make these ahead of time and place them covered in the fridge for up to 3-5 days.
• Uncover the dough, punch down, and knead for a couple of minutes.
• Divide the dough into ten equal pieces. Use a bench knife and scale to make this an easy process. Roll each piece into a tight ball and cover them with plastic wrap on a plate to prevent them from drying out.
• Cut ten squares of parchment paper to place each bun on to prevent sticking.
• One at a time, using a small rolling pin roll each ball of dough into a circle that is roughly twice as long as it is wide (about 2-2.5 by 4-5 inches). Brush the top with a light coat of oil and fold in half. Place it on one piece of parchment paper.
• Place the buns in a steamer basket and cover. Let them rise for another 15-30 minutes to let them rise a second time. I used two steamer baskets to fit all ten buns.
• While the buns rise, heat a large pot of water to boil. Once the buns have risen, place the steamer baskets over the boiling water and steam for 10 minutes over medium heat.
• While the buns are steaming, toss the steak strips in a bowl with the sesame oil, soy sauce, rice wine vinegar, brown sugar, sesame seeds, ginger, garlic, pepper flakes, and sesame seeds. Once evenly coated, saute over medium heat for 5-7 minutes until the steak strips are heated through and the sauce is bubbly and thick. Set aside.
• Remove the steam baskets from the pot, but do not remove the lid. Let them sit and rest for 5 minutes. Cool on a wire rack.
• Assemble the bao buns with a few steak strips, some pickled onion, carrot, cucumber, and green onions. Top with additional sesame seeds, chopped peanuts, pepper flakes, or any desired sauces.
• Serve warm. Store any leftovers in an airtight container in the fridge for a couple of days. Buns can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temp.

The post Better Than Beef Bao Buns appeared first on The Hungry Carrot.

The Hungry Carrot is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.

Ingredients

Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.

Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!

Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.

Instructions

Make the Dough

1. In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
2. Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.

Make the Filling

1. While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
2. Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
3. Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
4. Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.

Assemble and Fry the Pancakes

1. Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don’t dry out. I like using a lightly floured silicone mat and a towel so they don’t stick to the counter.
2. One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don’t worry, these do not need to be perfect!

3. Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
4. Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.

5. Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
6. These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.

Try these other recipes:

Roasted Butternut Squash

Homemade Vegan Pasta

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Stuffed Tofu and Veggie Pancakes

These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.

Course Breakfast, Side Dish

Cuisine Chinese

Keyword breakfast, stuffed pancakes, tofu, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 pancakes

Author Allison Crawford at The Hungry Carrot

Ingredients

Pancake Dough

• 3 cup all-purpose flour
• 1-1 1/4 cup warm water
• 1 tsp salt
• 1 tbsp oil

Stuffing

• 1 14 oz extra-firm tofu
• 1 tbsp sesame oil
• 1/4 cup yellow onion-diced
• 2 cloves garlic-minced
• 1 cup mushroom- diced
• 1/2 cup carrot- shredded
• 1/2 cup cabbage- finely shredded
• 2 green onions- diced
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp toasted sesame seeds
• 1/2 tsp salt
• 2 tbsp water for steaming

Instructions

Make the Dough

• In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
• Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.

Make the Filling

• While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
• Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
• Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
• Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.

Assemble and Fry the Pancakes

• Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don't dry out. I like using a lightly floured silicone mat and a towel so they don't stick to the counter.
• One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don't worry, these do not need to be perfect!
• Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
• Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.
• Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
• These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.

The post Stuffed Tofu and Veggie Pancakes appeared first on The Hungry Carrot.