Vegan Finger Foods by Celine Steen

Author:Celine Steen
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2014-07-08T16:00:00+00:00

SERVING SUGGESTIONS & VARIATIONS

For a simple yet fantastic Thousand Island sauce for dipping, combine 1/3 cup (74 g) vegan mayonnaise, 2 tablespoons (33 g) organic ketchup, and 1 teaspoon Dijon mustard. Add 1 tablespoon (10 g) minced onion and 1 tablespoon (15 g) minced dill pickles. Stir together, and add Sriracha to taste.

TRADITIONAL EGGLESS ROLLS

Even if we can get good Chinese takeout, it’s not often accompanied by egg rolls. We’re here to change that! These traditional egg(less) rolls are packed with vegetables and cooked to golden crispness. All the components can be made the day before and refrigerated—then just assemble, cook, and watch them disappear.

MAKE AHEAD

Yield: 8 rolls

For the sauce:

2 tablespoons (33 g) organic ketchup

1 tablespoon (15 ml) tamari

2 teaspoons seasoned rice vinegar

1 teaspoon Sriracha, more to taste

1 teaspoon stone-ground mustard

For the rolls:

8 ounces (227 g) extra-firm tofu, drained, pressed, and cut into 1/2-inch (1.3 cm) cubes

2 tablespoons (30 ml) tamari

1 tablespoon (15 ml) vegetable broth

1/2 teaspoon poultry seasoning

1/2 teaspoon sesame chile oil

2 teaspoons neutral-flavored oil

2 cups (152 g) thinly sliced Napa cabbage

1/3 cup (37 g) grated carrot

1/4 cup (24 g) chopped snow peas

2 tablespoons (20 g) minced scallion

1 tablespoon (15 ml) seasoned rice vinegar

3 cloves garlic, minced

1 teaspoon minced fresh ginger

1/2 cup (42 g) chopped bean sprouts

1/4 cup (35 g) chopped water chestnuts

All-purpose flour, for rolling

1 recipe Fry-Anything Dough (page 100)

High-heat neutral-flavored oil, for cooking

To make the dipping sauce: Stir together the ketchup, tamari, rice vinegar, Sriracha and mustard in a small bowl.

The sauce can be covered and refrigerated for up to 3 days.

To make the rolls: Combine the tofu, tamari, broth, seasoning, and chile oil in an 8-inch (20 cm) baking dish. Marinate for 30 minutes. Heat the neutral-flavored oil in a skillet over medium-high heat. Add the tofu and cook, stirring, until browned, about 10 minutes. Transfer to a medium-size bowl.

Add the cabbage, carrot, snow peas, and scallion to the skillet. Cook, stirring, until the cabbage is wilted, about 3 minutes. Add the vinegar, garlic, and ginger. Cook for 2 minutes, until fragrant, then add to the tofu. Let cool. This filling can be made ahead, covered, and refrigerated for up to 24 hours. Stir in the bean sprouts and water chestnuts when assembling.

Lightly flour a baking sheet. Roll, fill, and fry the rolls as in the Eggless Roll Smash-Ups (page 92).

Serve with the dipping sauce.

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