Vegan Savoury Mushroom Muffins

 

 

 

We heard all sorts of muffin, but how often have you heard of mushroom muffin? This savoury snack can be served with vegetable soup for a light quick meal and breakfast. I love the earthy smell that filled the whole kitchen when I'm baking them, feels like heaven! This whole grain muffin is not only low in fat and calories, it is also healthy and rich in vitamins and minerals, perfect! My muffin top look kinda hard because I did not put enough oil, LOL, but the inside is still moist. Will update the photos when I bake another batch of these cuties!

Dietary: Vegetarian, Vegan.
Make 12 mini muffin
Slightly adapted from this book.

Ingredients
 2 Tbsp + 3/4 tsp or 37.5ml olive oil, divided
 125g fresh shiitake/button mushroom, chopped (or any mushroom with woodsy scent)
 Salt, divided
 Freshly ground black pepper, divided

 3/4 cup or 180ml non-dairy milk (I use soy milk)
 1/2 Tbsp white distilled vinegar

 1 cup whole wheat pastry flour
 1 1/4 tsp baking powder
 1/4 tsp baking soda
 1/2 tsp dried thyme
 1/4 cup or 30g walnuts, chopped
 
Method

1. Heat up 2 teaspoons (10ml) of oil in a non-stick large skillet. Sauté mushroom for about 10 minutes or until tender and liquid evaporates. Season with salt and pepper. Remove from heat and set side to cool.

 

2. Preheat the oven to 190℃ .

 

3. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside for at least 5 minutes.

 

4. In a mixing bowl, mix together flour, baking powder, baking soda and thyme. Add pinch of salt and pepper.  

 

5. Whisk remaining oil into the milk mixture until smooth. Add liquid mixture to the flour mixture and stir until well combined. Gently fold in mushroom mixture and walnuts.

 

6. Pour the batter into a prepared mini muffin cups.

 

7. Using a oven thermometer, ensure it is at the right temperature 190℃. Pop it into the oven for about 20-25 minutes or till the top looks cooked. Begin testing doneness shortly after 20 minutes. Insert a toothpick, if it comes out clean, it's done!

 

8. Let cool in pan for 3 minutes, then transfer to the rack to cool slightly, serve warm! 

 

Shiitake mushroom

Mushroom, chopped.

Batter



Vegetarian Dry Wonton Noodles (Tofu Mushroom Filling) 干捞云吞麵

 

 

 

A wonton (also spelled as wanton) is a small round dumpling with a savoury filling, usually boiled in soup or sometimes fried. These wontons are made of tofu and mushroom, and it tastes awesome! Ironically, wanton is define in dictionary as sexually immodest or promiscuous of woman especially. But in Singapore and rather almost all Asian countries, you can see this wanton noodles all around at our eateries, LOL. No time to wrap the dumpling and still want to have this noodles for dinner, check out this quick and easy dish in 15 minutes, Dry Chinese Noodles (Gan Lao Mian 干捞面). Where to buy the best raw eggless wonton mee in Singapore? Click here.

 

Dietary: Vegetarian, Vegan. 

Serve 2

Ingredients

For the Wonton Filling
 1 (200g) firm tofu, mashed
 5 fresh shiitake mushrooms, chopped finely
 1/2 carrot, chopped finely
 1 Tbsp spring onions or coriander leaves, chopped
 1 Tbsp self-raising or tempura flour
 1 Tbsp corn starch/flour
 1 tsp sesame oil
 1 tsp salt, to taste
 Sugar, to taste
 White pepper, to taste
-
 1 pack (25pcs) eggless wonton wrapper
 Canola oil, for frying

For the Wonton Noodles
 2 pcs (150g) fresh eggless wonton noodles

 Water, for boiling

Seasoning

 2 tsp vegetarian mushroom oyster sauce

 1/2 tsp dark soy sauce

 2 tsp light soy sauce or Braggs Liquid Aminos, or to taste

 1 tsp sesame oil
 2 tsp tomato sauce
 Pinch of white pepper

 1 Tbsp vegetarian sambal chilli (optional)
 1 Tbsp water

 

Garnish
 Spring onions, chopped
 Coriander, chopped
 Fried shallots
 Cut red chillies
 Vegetarian sambal shrimp bites 

 

For the Wonton Soup

 2 cup or 480ml water

 1 Tbsp light soy sauce or Braggs Liquid Aminos
 2 Tbsp vegetarian mushroom oyster sauce
 1 tsp sesame oil
 Pinch of white pepper 

-

 2 fresh shiitake mushrooms, sliced (optional)

 1/4 cup carrots, and sliced (optional)

 1/2 cup bok choy, sliced

 Leftover of wonton filling after wrapping wonton

 Spring onion, for garnish

 

Method
☼ Wrapping Wonton:

1. Combine all ingredients for wonton filling and seasonings, and mix until well combined. Chill the mixture in the refrigerator for 15 minutes if you have time.

2. Lay a wrapper diagonally on your plate or board with one point facing you. Place a teaspoon of filling in the middle of the wonton. Dip your finger slightly in a bowl of water and coat the top ^ edges of the wonton. Bring the bottom V edges of the wonton up to the top point, and press down lightly to seal the edges. 

 

 

☼ Cooking Wonton:

Boiling 

1. Bring water in a stockpot to a boil. Add soy sauce, oyster sauce, sesame oil and pepper. Add mushrooms, carrots, and bok choy and wonton filling. Reduce to medium heat. Place wontons into the soup for about 3 minutes. Garnish with spring onions.

 

Frying

1. Heat oil to about 1 inch in wok or large skillet over medium-high heat to 375°F.  Add few wontons at a time, turning occasionally until they are golden brown and crisp, 2 to 3 minutes. Drain on paper towels.

 

 

☼ Cooking Wonton Noodles:

1. Lightly loosen the noodle and remove any excess flour coating. Place the noodles in boiling water and cook for 1-2 minutes maximum, do not overcook. Drain in a colander. If the noodles become to sticky and starchy, rinse over water a few times before proceeding to next step.

2. Pour drained noodles into wok, then add all seasonings. Use a pair of chopsticks, toss until all ingredients are coated evenly. If you prefer your noodles to be a bit wet, add water to reach your desired consistency.

3. Transfer noodles to individual serving dish, then top with crispy fried or boiled wontons, and some vegetarian Char Sao (roasted meat) if desired. Garnish and serve immediately.

 





 



Vegetarian Abalone in Oyster Sauce with Broccoli - Using Bai Ling Mushroom

 

The Bai-ling mushroom 百靈菇  has a springy meaty texture that can really pull off as abalone, my family member cannot even tell the differences! it is also a healthier abalone alternative compared to the store-bought mock abalone which is made from gluten.

This dish is usually available only at vegetarian restaurants and also a common dishes during reunion dinner on Chinese New year, and is often more expensive because Bai-ling mushroom is considered a premium mushroom. This type of mushroom is only found occasionally at the markets, not to mention supermarkets. Alternatively, you may use King Oyster Mushrooms. Canned food is never my option. Why?

 

Serve 2-3

 

Ingredients

 1 pcs or 150g Bai-ling mushroom*, thinly sliced
 200g broccoli, cut into florets

 2 cloves garlic, finely chopped (Buddhist may omit)

 5 slices ginger
 1 Tbsp olive oil

 

For Blanching Broccoli

 1 tsp sea salt

 1 tsp olive oil

 300ml water

 

For the Sauce

 2 tsp sesame oil

 2 Tbsp vegetarian mushroom oyster sauce

 ½ tsp dark soy sauce

 ½ tsp soy sauce or Braggs Liquid Aminos
 ½ tsp sugar

 120ml water
 1 tsp tapioca starch (mix with some water for thickening)

 

Method

1. Blanch the broccoli in boiling water with salt and oil for 3 minutes or until tender. Drain and set aside on a serving plate.

2. Heat up oil in a large skillet or wok. Stir-fry the ginger and garlic until aromatic.

3. Add sesame oil and mushrooms, and saute for about 1 minute.

4. Season with oyster sauce, dark soy sauce, soy sauce and sugar. Saute until fragrant. Add water, cover the pan and simmer over low heat for 20 minutes.

5. Thicken with tapioca paste to your desired consistency.

6. Pour mixture onto plated broccoli. Serve immediately.

Variations
☼ You may use King Oyster Mushroom if you do have Bai Ling Mushroom, this is how it looks.