Does anyone know any delicious "steamed food" vegetarian recipes?

Answer 1

try this one

Answer 2

Vegetarian Steamed Dumplings Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Wanton Ways





1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Preheat the oven to 200 degrees F.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Answer 3

I'm a culinary arts teacher and i thought maybe u would like this one!!!!!!!!
Medley of root vegetables in savoy cabbage leaves with Beurre Monte and tomatoes
Serves 4 as a side dish
Ingredients
2 ripe tomatoes, peeled, seeded, and diced
4 leaves savoy cabbage
3 carrots, peeled and diced into 1/4 pieces
1 small rutabaga, peeled and diced into 1/4 pieces
2 turnips, peeled and diced into 1/4 pieces
1 cup of frozen green peas
salt to taste
1/3 cup of water
1/2 cup of butter (1/2 stick)
Place carrots, rutabaga, turnip, butter, water and salt in medium sauce pan. cover and cook of medium heat 15 to20 min until tender. Add green peas and cook one more min.
While vegetables are cooking, blanch cabbage leaves in boiling salted water for 3 min. Set aside and chill.
Line a coffee cup with plastic wrap. Place cabbage leaves inside coffee cup and fill with vegetables. Fold cabbage leaves over the top of the vegetables. lift plastic wrap and twist very tightly. Forming a ball.
Bring a pot of water with a vegetable steamer inset to a boil and place plastic wrapped cabbage ball in steamer. Steam 10 min, Remove plastic wrap and cut ball into four wedges.
While cabbage is steaming, bring water to a boil in a saucepan. Add butter and whisk until foamy.
To serve: Place each cabbage wedge on a serving plate. Drizzle butter mixture around wedge. Sprinkle with diced tomatoes.
I hope u enjoy this recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 4

check out a veggie shu mai. I probably misspelled that, but it is an asian steamed dumpling with filling usually of pork or shrimp but could be made with shitake soy garlic, or cabbage ginger scallion,they are also great with a variety of dipping sauces.

Answer 5

Vegetables with tom yam sauce is delicious!

Answer 6

South indian idlis (rice cakes)