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This is honestly one of the easiest meals and it’s so delicious! These are similar in flavor to steamed veggie buns, but are accessible to people who may not be skilled in folding the dough beautifully or steaming buns. This is a recipe I’ve been making since I became a vegan and it’s always a croud favorite.

Ingredient details:

• Flour – I always get King Arthur. I’ve made this with gluten free flour as well and it’s just as good and isn’t too dry! I actually have found that the best gluten free dough you can make is with warm water. It creates that steaminess while baking, which helps the dough from being overly dry.
• Water – Hot/warm water is necessary for this I think. Just heat your faucet water until as hot as it will go and that should do.
• Broccoli – I used frozen veggies for this recipe, but I like a little added crunch and fresh veggie texture and the broccoli was perfect for this! Just cut the florets pretty small so you still get other veggies in each bite.
• Frozen Veggies – I have always opted for frozen veggies in this. It simplifies the recipe and is easier to fit lots of different flavors and textures without creating much hassle at the grocery store.
• Sauce – Most of the ingredients I use are classic for teryaki sauce, but I like adding some tamarind so that there is a little bit of tart/acidic flavor to the dish.

Recipe List

Ingredients:

2 cups flour

1 cup hot water

1 head broccoli

10oz frozen Asian medley (Bird’s Eye)

1tbsp soy sauce

1tsp organic brown sugar

1/2 tsp ground ginger

1 tsp tamarind

Instructions:

1. Preheat oven to 400°
2. In mixing bowl, measure out flour and make a hole in the center of the mound.
3. Pour in 1 cup of hot water and gently fold in the flour over top. Continue to fold and begin kneeding gently until it becomes a firm, warm ball of dough.
4. Let dough rest while you prep sauce and veggies.
5. Mix together soy sauce, sugar, ginger, and tamarind.
6. Chop broccoli into small flourets.
7. Mix veggies and sauce together.
8. In greased cupcake tins, divide the dough into 12 tins and press gently around the walls to form a cup.
9. Scoop a spoonful or two into each cup until full or you are out of filling.
10. Bake on 400° for 15 minutes.
11. Serve and enjoy!

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