3 Ways to Make Delicious Vegetarian Steamed Meatballs That Everyone Will Love, Simple at Home

Prepare the ingredients for the sausage

The tofu you bought should be rinsed lightly with water, and the carrot should be peeled and shredded into thin strips.

The wood ear mushrooms should be soaked in a basin of cold water for about 2 – 3 hours. Once the mushrooms have expanded and softened, use a knife to cut off the stems and any tough parts, then rinse them with clean water and let them drain. After that, slice the wood ear mushrooms into thin strips.

Mix the sausage

You should prepare a small basin to make mixing the sausage easier; next, add the tofu to the basin and use your hands to mash it well.

Then add the shredded carrot, sliced wood ear mushrooms, mung bean vermicelli, 3 chopped shallots, 30g of tapioca flour, 1 teaspoon of salt, 1/2 tablespoon of vegetarian seasoning, 1/2 tablespoon of sugar, and 1 teaspoon of pepper. Mix all these ingredients well so that they absorb the seasonings.

Make the spread mixture

You prepare a bowl for rice, add 30g of cornstarch and 40ml of water to the bowl, then mix this mixture until dissolved. Next, add 2 tablespoons of annatto oil and continue stirring well to combine the mixture.

Steam the sausage

You prepare a rectangular mold, line the bottom of the mold with a layer of parchment paper to prevent sticking. Then, place the sausage into the mold, and finally cover the top of the mold tightly with aluminum foil.

Next, place the sausage in a steamer to steam using the water bath method over high heat for about 30 minutes until the sausage is cooked. After the sausage is cooked, take it out and evenly spread the mixture on top of the sausage and steam for another 5 minutes to complete.

Ingredients

Steamed vegetarian sausage after completion will have an incredibly attractive aroma, along with the blend of the creamy taste of tofu and the strong flavor of spices will make this sausage even more delicious. You can eat this dish with hot rice, it will be wonderful.

Prepare the ingredients for the cake

Crush the tofu and squeeze out the water to prevent it from being wet and sour. Next, add 1/3 teaspoon of sugar, 1/3 teaspoon of salt, and mix well.

Put the carrot into a blender and blend until smooth, but be careful not to blend it too finely. Similarly, blend the pickled radish, shallots, and onions one by one.

Soak the glass noodles in hot water at about 60 degrees for 10 minutes to soften them.

Make the marinating sauce

Add 2 blocks of fermented tofu, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, 1 tablespoon of cold-pressed sesame oil, and 1/2 teaspoon of chili powder to a bowl. Then stir this mixture well.

Stir-frying various vegetables

You place the pan on the stove, then add 2 tablespoons of cooking oil, followed by shallots and onions to sauté until fragrant. Then, you add the carrots and stir-fry quickly over high heat to keep the carrots dry and prevent them from releasing water.

Next, add 1 tablespoon of marinade for the meat and stir well for about 1 minute, then reduce the heat to medium. Continue adding the mushrooms and stir for a few turns, then add the pickled radish and stir for about 1 more minute before turning off the heat.

Mixing the meat

Add 2 tablespoons of marinade for the meat and 1 tablespoon of tapioca flour into the mashed tofu bowl, then mix well. Next, add the stir-fried vegetables and continue to mix evenly. After that, add another tablespoon of tapioca flour and continue mixing; note that when mixing, if you feel the meat has a sticky texture, it will not be crumbly when steamed; if not, you can add more tapioca flour.

Next, add the remaining marinade for the meat, and cut the glass noodles into pieces about 2 cm long for easier mixing. Continue mixing all the ingredients for another minute.

Make the filling mixture

You put 1 tablespoon of tapioca starch and 2 tablespoons of water into a bowl, then mix the mixture until dissolved. Next, add 1.5 teaspoons of annatto oil and continue stirring for another 30 seconds to obtain the filling mixture.

Steam the filling

You prepare a non-stick mold, line the bottom of the mold with a layer of parchment paper, then pour the filling into it. Use a spoon to press the filling tightly so that it is easier to cut after steaming.

Then, place the filling in a steamer and steam for about 20 minutes from the time the water boils. During the steaming process, after 10 minutes, open the lid to release steam; this will help prevent the filling from sticking to water.

After steaming for about 15 minutes, evenly spread the filling mixture over the surface of the filling, then continue steaming on high heat for another 5 minutes to complete.

Final Product

After completing, you will have a delicious and unique steamed vegetarian sausage with pickled radish, which promises to be a tasty dish that you can make for the whole family to enjoy. This dish can be eaten with rice and will be wonderful.

Steam Taro

After purchasing taro, you should wash it thoroughly several times with water. Then, cut off both ends and slice it into small pieces.

Next, place the taro into a steamer to steam. Steam for about 20 minutes until the taro is soft, then mash it well.

Prepare Other Ingredients

Soak wood ear mushrooms in cold water for about 2 – 3 hours, then wash them and chop them finely.

Crush the tofu and squeeze out the water so that the tofu does not become wet and sour.

Soak the glass noodles in a little water for about 10 – 15 minutes until they expand, then remove and drain, cutting them into short pieces.

Mix ingredients

You crush the tofu, add taro, wood ear mushrooms, glass noodles, and finely chopped scallions into a bowl.

Then, add 1 tablespoon of soy sauce, 1 teaspoon of vegetarian seasoning, 1 teaspoon of brown sugar, 1/2 teaspoon of ground pepper, and 1/2 tablespoon of cooking oil, then knead and mix the ingredients well to bind them together.

Next, place the ingredients into a mold, using a spoon to press it tightly for easier cutting after steaming.

Steam the sausage and prepare the glazing mixture

You put the mold into a steamer, steam with boiling water for about 8 minutes, then turn off the heat.

In a bowl, add 1 tablespoon of rice flour, 1 tablespoon of water, then stir well to dissolve the mixture, next add 1 tablespoon of annatto oil and continue to stir evenly.

After that, brush the mixture onto the sausage and steam for an additional 2 minutes. Allow the sausage to cool, then refrigerate for 3 hours to complete.

Final Product

The steamed vegetarian cake with taro is incredibly fragrant when completed. When enjoying it, you will feel the wonderful blend of taro and tofu, moist and soft, creamy inside, and rich in seasoning. Dipping it with vegetarian fish sauce and hot white rice is absolutely amazing.