Tibetan Style Momos | Vegan Social Food | Homemade Spicy Tomato Chutney

ground meat

🥗Healthier: tofu

💰Cheaper: mixed vegetables

Tofu provides a protein-rich, plant-based option.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers heart-healthy fats, while sunflower oil is more affordable.

cabbage

🥗Healthier: spinach

💰Cheaper: lettuce

Spinach adds nutrients, while lettuce is often less expensive.

Preheat the oven to broil.

Puncture 5 vine ripened tomatoes and broil them until charred.

Chop 4 cloves of garlic.

Allow the charred tomatoes to cool.

Chop 2 teaspoons of ginger.

Heat a pan with oil and add ginger and garlic.

Chop the stems off 2 red chilies and add them to the pan.

In a separate dish, mix 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of maple syrup.

Process the charred tomatoes, garlic, ginger, cooked chili peppers, and the mixed sauce until blended.

Dice 1 cup of Swiss chard and 3/4 cup of red cabbage.

Use 1/2 package of Eve's veggie Ground Round and mince 1/2 cup of red onion.

For the filling, add 2 teaspoons of chopped ginger and microplane 4 cloves of garlic.

Chop 1/3 cup of fresh shiitake mushrooms.

Chop 1/4 cup of cilantro.

In a bowl, mix the red cabbage, Swiss chard, mushrooms, veggie ground round, red onions, ginger, garlic, and the prepared sauce.

Add 2 tablespoons of water to the filling mixture for better consistency.

For the dough, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 3/4 cup of water in a bowl.

Mix in a couple of splashes of grapeseed oil until the dough is not sticky and binds together nicely.

Lightly coat the dough with oil and let it rest for 30 minutes covered.

Roll out the dough and cut into round shapes using a cup, mug, or cookie cutter.

Fill each round with the filling, being careful not to overfill.

Seal the momos by pinching the edges together.

Prepare a steamer and steam the momos for about 10 minutes until a sheen appears on them.

Serve the momos with the homemade sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens