Are you a vegan? Even if you are not, you can still try these vegan steamer recipes to eat healthy food. A vegan is a strict vegetarian who does not eat meat, dairy products, eggs, and any products that are made from an animal. So it includes only vegetables, grains, nuts, seeds, legumes, and fruits.
Many refuse to use products that are made with animal ingredients, products, that are filtered with animal parts including beers, wines, white sugars, and other products that have been tested on animals.
No matter how boring food can be, you can still make it look and taste delicious. So if you are going through a boring meal plan, here are a few vegan steamer recipes you can try and enjoy different dishes.
Why steamed foods are better?
One of the fastest growing trends when preparing meals is steaming foods. This is because the food will be kept in the healthiest state and will be simple to do.
Healthy vegetables have a lot of vitamins and minerals but they can be lost during the different procedures of cooking. But when you steam foods, it will enhance the vitamins including vitamin C, vitamin B, niacin, thiamine, niacin, and more while minerals like potassium, phosphorous, zinc, and calcium will be enhanced.
There is no need for the usage of oil in steaming food. Therefore steamed foods will have a lower content that the food that has been cooked using the oil. You do not have to add flavors because the foods can be steamed with no contamination.
Steamed foods are healthy because when steaming a huge amount of nutrients in the food will not get lost. So it will retain more nutrients than other types of food preparation. When you steam the food it softens the fibers of vegetables and fruits, so it will make it easier to digestible and so the body can absorb all that nutritional goodness.
Variety of vegan steamer recipes
Steamed Veggie Dumplings
This is a great way to eat vegan foods. Here you can use plant-based ingredients.
- 1 tbsp sesame oil (grocery stores)
- dumpling wrappers
- 1/4 cup shredded purple cabbage
- 1 cup shimeji mushrooms
- 1 tbsp miso paste
- 1/4 cup brown or white rice
- 1 large carrot, peeled and diced
- 1/2 cup spinach
- furikake dipping sauce
- 1 tbsp raw sushi ginger
- tamari dipping sauce
How to make
Take a frying pan and add heat sesame oil on medium heat. Add the Shimeji mushrooms, mushrooms, purple cabbage, rice, and diced carrots after 30 seconds. Stir it every minute, or for about 8 to 10 minutes, or until slightly tender.
At last, add in the spinach and cook no more than a minute. Remove from the heat and let it cool.
Prepare your dumpling station by heating water in a frying pan with a bamboo steamer rack on top. Lay out the dumpling wrappers on a cutting board. Take a small dish and fill it with water.
Once the veggies cool down, add them to the food processor with miso paste and ginger. Make sure that you do not blend too much and the mixture should be rough.
Then add the mixture to a bowl. Add a thin layer of water to the edges of the dumpling wrapper using your fingers, and fill the mixture into the dumpling wrapper. Fold the mixture in half and press the edges together to stick.
The water should lightly boil in the frying pan. To the Bumble steam rack, add parchment paper to avoid dumplings getting stuck to the tray. Then arrange the dumplings on the steamer rack.
Let it steam for 12 to 15 minutes, and then gently remove dumplings from the tray. Repeat this process until you have finished the mixture.
When you’re ready to enjoy them you can pop them in an air fryer or re-steam them. Serve them with soy sauce mixed with furikake.
Pizza usually contains cheese. But vegan pizza can be made without it. You can add each veggie for an interesting flavor and texture, and together, you can make a pizza that tastes delicious.
- 1 small head of broccoli
- kernels from 1 ear of fresh corn
- ⅓ cup halved cherry tomatoes
- 4 diced oil-packed sun-dried tomatoes
- ½ cup fresh basil leaves
- ¼ cup coarsely chopped red onion
- 2 tablespoons fresh thyme leaves
- ½ jalapeño, thinly sliced
- extra-virgin olive oil, for drizzling and brushing
- 1 (16-ounce) ball of pizza dough
- pinches of red pepper flakes
- sea salt and freshly ground black pepper
- Cashew Cream
How to make
Chop the broccoli florets into small pieces. Take a bowl that is medium in size. Mix the broccoli, corn, onion, tomatoes, jalapeño, and sun-dried tomatoes. Drizzle them with olive oil, pinches of salt, and pepper. Mix them to coat and taste. Make sure that the vegetables are well seasoned and well coated with olive oil, to make the pizza flavorful.
Take the pizza dough and stretch it onto a 14-inch pizza pan. Using a light amount of olive oil brush the outer edges of the dough. On the center of the dough spoon a few scoops of cashew cream, and spread it into a thin layer.
Then distribute the vegetables onto the dough. Fill a large steamer pot with 1 to 2 inches of water and bring it to a boil. While it comes up to a temperature, brush the steamer basket using olive oil and place the risen dough inside. Press it with the finger to form the right circle. Insert the steamer basket into the pot and cover and steam for 20 minutes.
The broccoli should be tender and roasted. Remove it from the steamer and using some cashew cream, drizzle generously. You can stir the cashew cream in little water if it is too thick.
Then top it with fresh basil, a pinch of red pepper flakes, and fresh thyme.
Steamed vegetable buns
Steamed Vegetable Buns are 100% vegan as well as delicious.
- 8 fresh shiitake mushrooms
- 1 pound bok choy
- 3 tablespoons divided vegetable oil
- ½ teaspoon sugar
- 1 teaspoon light soy sauce
- ½ tablespoon sesame oil
- ⅛ teaspoon ground white pepper
- 4 ounces dried bean curd (115g)
- ¾ cup warm water
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- ¼ teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- ⅛ teaspoon baking soda
How to make
Prepare a pot of boiling water and an ice bath.
When the water gets boiled, in two separate batches, blanch the bok choy for a quick 10 seconds. The water should be at a rolling boil with each badge before you add the bok choy. Take a large slotted spoon and scoop out the blanched bok choy, and transfer it immediately to the ice bath to stop the cooking process.
Once it gets cold completely, strain the bok choy and squeeze as much water as you can.
Chop the bok choy using a food processor, and transfer it to a mixing bowl. Then chop the mushrooms and cook them in a wok over medium heat with 2 tablespoons of oil for about 3 to 4 minutes. Then cool it completely.
Then chop the dried bean curd and leave it aside. Finish the filling by pouring off any visible liquid in a bowl of chopped bok choy before adding it to the cooked mushrooms and dried bean curd. Add one tablespoon of oil, soy sauce, sesame oil, sugar, and white pepper. Mix it well and add salt to taste.
Put the filling in the refrigerator to marinate.
To make the dough,
Take a Bowl, and whisk together the water, sugar, and yeast until it gets dissolved. Let the mixture sits for 15 minutes until the yeast booms and foams. Then stir 1 tablespoon of oil and set aside.
At the same time take a medium bowl, and whisk together cornstarch, salt, flour, and baking soda. Stir in the yeast mixture using a spatula.
After incorporating the dry and wet ingredients, knead the dough with your hands until it becomes smooth and soft. If it looks sticky balance it with more flour. If it feels dry, add some water at a time. So make sure that the dough should be soft and not sticky.
Brush the dough with one teaspoon of oil and cover it with plastic wrap. Let it rest until it doubles in size. Once it is done, punch it down and knead it for a few minutes to get rid of the air bubbles. Portion it into 14 equal dough balls and cover them with a clean kitchen towel to prevent them from drying out.
Cut 14 pieces of parchment paper into 3”x3” squares, and set them aside. Make the dough into 4-inch circles. Add about 2½ tablespoons of filling to the center, until the top is closed, pleat and twist the bun repeatedly.
Place the bun on prepared parchment paper and place it on the rack of your steaming vessel. The steaming rack should be at least 1½ inches above the water to prevent boiling water, touch the bun. Put the buns inside the steamer.
When the buns are ready to cook, turn the heat on high to start the process, and once it gets boiled turn it to medium heat, and steam it for 10 minutes. Then shut off the heat and let the bun rest inside for 5 minutes.
Do not remove the cover immediately because it will collapse and lose its fluffiness. Make sure to start each bag with cold water, and then serve.
Maki sushi rolls
For Sushi rice
- 1 cup short grain brown rice that is rinsed well
- 1 tablespoon cane sugar
- 2 cups water
- 1 teaspoon sea salt
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons rice vinegar
For the rolls
- 3 nori sheets
- ½ sliced avocado
- 1 cup thinly sliced red cabbage
- 3 long thin strips of cucumber
- Sesame seeds, for sprinkling
- Tamari, for serving
- Pickled ginger, optional, for serving
- 6 ounces of shiitake mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tamari
Carrot ginger dipping sauce
- ½ cup chopped roasted carrots, about ¾ cup raw carrots
- ⅓ to ½ cup of water
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 2 teaspoons minced ginger
- ¼ teaspoon sea salt
How to make
First, you need to prepare the roasted shiitakes.
Preheat the oven to 400°F and with parchment paper line a large and small baking sheet. Toss the shiitake mushrooms with olive oil and tamari to coat. On a large baking sheet, spread an even layer, and roast for 25 to 30 minutes or until it becomes brown around the edges. On the second sheet, roast the carrots for the dipping sauce.
Then make the carrot ginger dipping sauce. To do that take a blender, mix the roasted carrots, olive oil, water, ginger, rice vinegar, and salt and blend until it is creamy. Cool it until ready to use and set aside the shiitakes.
Then it is time to make the sushi rice. Take a medium saucepan and mix the rice, water, and olive oil and bring to a boil. For 45 minutes, cover it, reduce the heat, and simmer. After cooking, remove the rice from heat and let it sit. Covered, for 10 more minutes. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.
Assemble the maki sushi rolls. Take a small bowl of water and a kitchen towel to prevent stickiness. Onto a bamboo mat, place one nori sheet, the glossy side down, and press a handful of rice onto the lower two-thirds of the sheet.
At the bottom of the rice place the toppings. Don’t overfill. Use the bamboo mat to tuck and roll the nori.
Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, and cut the side down.
Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, and pickled ginger.
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