If you’re looking for simple, tasty breakfast ideas that are plant-based, these five Chinese vegetarian recipes will hit the spot. From savory to sweet options, there’s something for everyone.
Ingredient List
- Congee: Rice, water or vegetable broth, ginger, green onion
- Jianbing: Flour, egg replacer (if desired), scallions, cilantro leaves
- Cha siu bao: All-purpose flour or bread flour, instant dry yeast or active dry yeast (if desired), sugar,salt,baking powder,cornstarch
- Doujiang: Soybeans , Water
- Shuijiao Dumplings : Wonton skins/ dumpling wrappers,Garlic,Spring onions,Mushrooms,Cabbage Carrot Ginger Sesame oil light soy sauce black vinegar
Directions or Preparation instructions
Congee
- Rinse the rice in cold water several times until the water runs clear.
- Add rice to a large pot with 8 cups of water or vegetable broth.
- Bring to a boil then reduce heat and simmer for 30 minutes stirring occasionally until it becomes thick and creamy.
- Grate ginger into congee mixture whilst cooking .
- Once cooked through scoop into a bowl and add chopped green onion on top.
Jianbing
1.Mix together pancake batter according to package directions using egg replacer if desired.
2.Heat a nonstick pan over medium high heat . Pour half cup batter onto heated skillet spreading evenly make sure cook thoroughly flip once cooked though.Add Scallions & Cilantro as topping.Roll up tightly like making burrito..Done!
Cha siu bao
1.Combine flour with instant dry yeast(or active dry yeast) in mixing bowl.(I ll use instant)
2.Mix sugar baking powder salt cornstarch in separate small bowl.
3.Add sugar mixture to the flour and stir in warm water until a sticky dough forms.(I add 1/2 cup first if dry can add up to another 1/4 cup)
4.Knead the dough on a floured surface for about 6 to 8 minutes until smooth then place dough back into mixing bowl cover with damp cloth for one hour or till double volume
5.Roll out each bun parcel into oval flatten shape, make filling by combining together vegetarian char siu bbq alongside garlic,After fillings wrap by pleating over edge of bun; repeat process until all buns are done. Set aside.
6.Steam in basket of bamboo steamer lined with parchment paper for at least 15-18 mins.
Doujiang
- Soak soybeans overnight
- Rinse soaked beans and put them in blender or food processor.
- Add water gradually while blending beans, continue blending or processing granular consistency is obtained .
- Transfer blended mixture onto a cheesecloth-lined fine mesh colander set over a bowl or large container. Squeeze out excess liquid from the cheesecloth bag once all has been poured inside
-stir well before pouring
Shuijiao Dumplings
1.Mince vegetables ,then mix mushrooms, carrot cabbage n spring onions in one mixing bowl,
2.In second bow mix minced ginger sesame oil light soy sauce salt black vinegar & tbsp of corn starch (keep some extra corn starch handy later).
3.Taste test mixture thoroughly
4.Filling:Take wonton skin add small amount of veggie filling bring around edges close together making crescent shaped dumpling seal using fingertips edge crimp it properly.Repeat this process till filling is gone(You may need few drops od water so you can use as adhesive).
5.Cooking : Boil dumplings gently stirring occasionally let them cook further ;When they float towards top switch off flame.Carefully remove dumplings with the slotted spoon into bowl .
6.Serve hot !
Cooking Time and Temperature Guidelines
- Congee: 30 minutes on low heat
- Jianbing: 3-4 minutes per pancake
- Cha siu bao: Steam for at least 15-18 mins
- Doujiang: Blend until granular consistency is obtained then stir well before pouring
-Shuijiao Dumplings : Boil gently till dumplings float towards top
My Pro-tips
-To save time, prep ingredients for each recipe ahead of cooking.
-Steamer Basket is very useful tool to have while making steamed recipes like Baozi or shuijiao..
-Wet your fingers with lightly salted water when pleating edges of cha siu bao; this will help ensure a good seal.
Seasoning Options
-Soy sauce or toasted sesame oil can be drizzled on congee for extra flavor. Once dough for Baozi ready may use Hoisin sauce/vegetarian oyster sauce as dipping.
-Toppings such as kimchi can be added to Jianbing
-Serve Shui Jiao’s alongside rice vinegar.
Recommended Tools to Make this Recipe
-Mixing bowl and spoon (for all recipes)
-Pot (for Congee) , Skillet(for jianbing)
-Mixer(for filling & dough), bamboo steamer basket,parchment paper
To sum up, These five Chinese vegetarian breakfast options are easy to prepare and full of flavor – from the comforting simplicity of congee to the savory deliciousness of shuijiao dumplings. There is something that will surely excite every taste bud, so give them a try!
FAQs
Q: Are these vegetarian breakfast recipes authentic Chinese cuisine?
A: These recipes are inspired by authentic Chinese cuisine but have been adapted to use only plant-based ingredients. While they may not be exactly the same as traditional Chinese breakfast dishes, they offer a tasty and healthy alternative that is suitable for vegetarians.
Q: Where can I find the ingredients required for these vegetarian breakfast recipes?
A: Most of the ingredients used in these recipes can be found at Asian grocery stores or well-stocked supermarkets. Some common items you may need include rice flour, soy milk, sesame oil, and fermented tofu. You can also try ordering some of the more specialized ingredients online if you do not have access to a store nearby.
Q: Can I make these vegetarian breakfast recipes ahead of time?
A: Yes! All five of these dishes can be prepared ahead of time and stored in an airtight container in the fridge until ready to eat. Some even taste better after being refrigerated overnight or longer as it allows all the flavors to meld together nicely. Just reheat them on low heat (and add some extra liquid if needed) before enjoying them again.”
