Sillao es la salsa de soja, cierto? 🤔 qué interesante, hasta ahora me entero que también le llegan a decir así jaja interesante receta, la probaré luego!! :D

Jeje. Sí, es la salsa de soya o soja, pero aquí nadie la llama así. 😂

@moraviajetariana interesante dato cultural de Perú xD fui fan jaja gracias!!

Is there an English version of this recipe?

I'm curious why in Spanish spring onions are called cebollas chinas rather than cebollas primavera. I'm learning Spanish and that's why I'm interested. Gracias.

Esta versión vegana de yakimeshi tradicional es muy saludable, delicioso y abundante. Pruébalo!

![Yakimeshi de Quinua](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/octttlftpk1ehyoh8lsg/1588236640.jpg/w=700)

- Para 4 porciones
- Tiempo para preparar: 10 minutos
- Tiempo para cocinar: 35 minutos

### **Ingredientes**

- 2 tazas de quinua blanca
- 250 gramos de champiñones
- 3 cebollas chinas finamente picado 
- 1 pimiento rojo mediano cortado en cubitos
- Sal y pimienta al gusto
- 2 cucharadas de sillao
- Aceite vegetal
- Aceite de ajonjolí (sésamo)
- Semillas de ajonjolí blancas y negras (para decorar)

![Yakishemi](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/sx1tsqfgx9kuqp3g8tkb/1588236644.jpg/w=700)

### **Preparación**

1. Lavar la quinua con agua y escurrir como mínimo 3 veces para quitarle el sabor amargo. Llevar una olla al fuego y agregar la quinua lavada y escurrida, dejar unos 30 segundos en la olla para que se seque un poco y nos quede graneada al final. 

2. Agregar 3 tazas de agua tapar y, cuando llegue a ebullición, bajar la temperatura y cocina a fuego lento unos 15-20 minutos (verificar que ya no quede casi agua y que hayan reventado los granos). Reservar.

3. Lavar y picar las cebollas, champiñones y pimiento. En una sartén, colocar un par de cucharadas de aceite vegetal y freír las verduras con un chorrito de sillao y sal y pimienta al gusto. Ir volteando los champiñones para que se frían ambos lados.

4. Cuando las verduras ya hayan cambiado de color, agregar la quinua cocida poco a poco e ir mezclando. Agregar más sillao y aceite de ajonjolí al gusto. Revolver para lograr un sabor uniforme.

5. Retirar del fuego y servir, adornar con semillas de ajonjolí, un chorrito de aceite de ajonjolí y cebollita china.

![Yakimeshi de Quinua](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/octttlftpk1ehyoh8lsg/1588236640.jpg/w=700)

- Para 4 porciones
- Tiempo para preparar: 10 minutos
- Tiempo para cocinar: 35 minutos

### **Ingredientes**

- 2 tazas de quinua blanca
- 250 gramos de champiñones
- 3 cebollas chinas finamente picado 
- 1 pimiento rojo mediano cortado en cubitos
- Sal y pimienta al gusto
- 2 cucharadas de sillao
- Aceite vegetal
- Aceite de ajonjolí (sésamo)
- Semillas de ajonjolí blancas y negras (para decorar)

![Yakishemi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sx1tsqfgx9kuqp3g8tkb/1588236644.jpg/w=700)

### **Preparación**

1. Lavar la quinua con agua y escurrir como mínimo 3 veces para quitarle el sabor amargo. Llevar una olla al fuego y agregar la quinua lavada y escurrida, dejar unos 30 segundos en la olla para que se seque un poco y nos quede graneada al final. 

2. Agregar 3 tazas de agua tapar y, cuando llegue a ebullición, bajar la temperatura y cocina a fuego lento unos 15-20 minutos (verificar que ya no quede casi agua y que hayan reventado los granos). Reservar.

3. Lavar y picar las cebollas, champiñones y pimiento. En una sartén, colocar un par de cucharadas de aceite vegetal y freír las verduras con un chorrito de sillao y sal y pimienta al gusto. Ir volteando los champiñones para que se frían ambos lados.

4. Cuando las verduras ya hayan cambiado de color, agregar la quinua cocida poco a poco e ir mezclando. Agregar más sillao y aceite de ajonjolí al gusto. Revolver para lograr un sabor uniforme.

5. Retirar del fuego y servir, adornar con semillas de ajonjolí, un chorrito de aceite de ajonjolí y cebollita china.

Yakimeshi de Quinua Receta Vegana

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@mariaubergine let me know how it goes! 🤗

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Hi @haileysmith They’ve been removed temporarily in lieu of collections but our team will be restoring it in a future update! 😊

Mmmh mouth watering my kidz will love this

No Agar Agar need it? 🤩Hope it works for me, every time I try to cook something with acquafaba it’s just a disaster cuz I never know how much time I need to whip it 😑

@lacatface no need for agar agar in this! 😊 I know right, whipping by hand takes longer, sometimes I just go around the house asking my family to take turns 😅

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sb1vtovlnu61p2r3nn4x/1594103532.jpg/w=700)

Do you have leftover water/brine (also known as aquafaba) from your can of chickpeas? Perfect! Use it to create this delightfully soft chocolate mousse!

#### Makes: 2 servings
#### Active time: 30 mins
#### Refrigeration time: 6 hours 

#### *Ingredients*
- 5g (1 tsp) brown sugar
- 60g (1/2 cup) aquafaba, cold from the fridge
- 40g (1/8 cup) dark chocolate (at least 70%)
- 30g (1/4 cup) plant-based mylk of choice at room temperature

#### *Directions*

1. Place the brown sugar and the aquafaba into a mixing bowl and whip them together till it becomes foamy with stiff peaks (may take awhile with hand).

2. Melt the chocolate using the microwave or in a bowl over a saucepan with boiling water. Stir the pieces until they melt and reach pourable consistency.

3. Add a third of your whipped aquafaba into the bowl of melted chocolate while it's warm. Whisk it into a sauce consistency.

4. Add the plant-based mylk and whisk again to thin the sauce down.

5. Add another third of the whipped aquafaba. Gently fold them together.

6. Add the last portion of whipped aquafaba to finish up. 

7. Pour into serving glasses and refrigerate for 6 hours or overnight for better results. Enjoy!

![Vegan aquafaba mousse](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/shsdjbzqxlizr0jo4wze/1594093189.jpg/w=700)

Vegan Aquafaba Chocolate Mousse Recipe

These soundnmouth-watering! I'm so excited - thank you! 🤤✨

We're making vegan dumplings from scratch! The dough only requires 3 ingredients and in this recipe, I give you two filling options to choose from.

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/y2yxyuatrvsbs9gjd0nm/1570500390.jpg/w=700)

#### The first time I ever had pan fried dumplings was in a small restaurant in Ottawa’s Chinatown with my university roommate after we were both finished classes on a particularly gloomy day. She couldn’t believe I hadn’t had them before and insisted I had to try them. I was instantly hooked.

#### After graduating and moving home to Windsor, I haven’t been able to find a place that does vegan-friendly dumplings. Maybe I’m just looking in the wrong places (help if any Windsorites are reading this!), but instead of going without,  I rolled up my sleeves - quite literally because let’s face it, flour is so messy - and started folding my own dumplings. 

#### In some ways making dumplings is easy. The dough is only three ingredients and you can really get creative and experiment with different fillings. But the tricky part is the art of folding the into perfect little crescents. This comes with practice, but even ugly dumplings fulfill the craving for the crispy yet soft comfort food that has become an all-time staple in my recipe rotation. It is a time-consuming process but it is a fun activity to do with friends over a bottle of wine or put on a movie in the background and time will pass before you know it. 

### Vegan Pan Fried Dumplings

- **Active Time:** 1 1/2 hour-2 hours
- **Serves:** 8 dumplings

#### *Ingredients*

#### *For the Dough*
- 2 cups of all-purpose flour
- 1 tsp of salt
- 1 cup of hot water
- Extra all-purpose flour for dusting

#### *For the Filling (two options)*
- Red cabbage, ginger, mushrooms, garlic, [soy sauce](https://www.abillion.com/explore/products?q=soy+sauce&page=1), [sesame oil](https://www.abillion.com/explore/products?q=sesame+oil) 
- OR
- Minced [tofu](https://www.abillion.com/explore/products?q=tofu), mushrooms, red onion, red pepper, ginger, garlic, green onion soy sauce, [sesame oil](https://www.abillion.com/explore/products?q=sesame+oil)


#### *Method*
1. Combine flour and salt in a large bowl and then create a well in the middle of the bowl. Add the water and mix using a spoon or spatula. As it forms a dough it may be easier to form the dough with your hands. 

2. Lightly dust a surface with flour and kneed the dough with your hands for about 5 minutes until it is smooth and soft. If you touch it, it should spring back. 

3. Place back into the bowl and cover with a damp tea towel to let stand for 1 hour.

4. While the dough is resting, start on your filling. Mine changes every time based on what I have in my fridge but I will list two of my favorite combos below. Get creative based on your own palette and flavor preferences! Since my flavor profile for fillings changes every time, I tend not to measure the exact amounts of what I use. Instead, I eyeball the ingredients and use any extra in other recipes during the week in dishes like stir fry, pasta sauce, and noodle dishes.

5. Mince or chop your chosen ingredients into very fine pieces. I find it easiest to use a food processor or a quick blitz in my high-speed blender. 

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gruj3cy9mdd2qz0xqqwf/1570500617.jpg/w=700)

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/wzixltofmlavsavz2tmu/1570500620.jpg/w=700)

6. Add to a large pan with [olive oil](https://www.abillion.com/explore/products?q=olive+oil) on medium-high heat until softened. Remove from heat and let cool until the dough is ready. 

7. After standing for an hour, cut your dough into four equal pieces to help with portioning. Roll each piece into a long snake and cut into about 8 equal pieces. Place the pieces back into the bowl and cover again with the tea towel. 

8. I like to take out a few pieces at a time and roll them out into circles that are 3-4 inches in diameter. Make sure the dough is rolled thin and that the outside is a bit thinner than the middle. 

9. Spoon about 1tbsp of the filling into the center. Keep a small bowl of warm water nearby. Lightly wet the edge of half of the dumpling wrapper with your finger and then fold in half pressing together the edges into a semi-circle shape ensuring you press out any excess air. Keep the bottom flat so it kind of forms a pyramid. Now, you can attempt to form pleats or folds along the edges of the dumping, or just make sure that the edges are pressed together to form a seal enclosing the filling inside. 

10. Place on a baking sheet lined with parchment paper (or a better low waste option, a silicone mat) while you fold the rest of the dumplings. Repeat until you have used all of the touch and filling. Now, you can freeze the dumplings and store them in a container in the freezer until ready to use. Ensure they are frozen before placing together to avoid them sticking to one another. 

11. If cooking immediately, heat a large frying pan over medium-high heat with about 3tbsp of oil. Once hot, place dumplings in the pan, flat side down without touching each other for a few minutes until the bottoms are starting to brown. 

12. Next, pour about 1/2 cup of water into the pan and cover to steam. This takes about 7 minutes depending on how thin you have rolled your dough. When most of the water has evaporated remove the lid and finish cooking. You will know they are done with the dough is translucent and the bottoms are light brown. Repeat this process as needed for all of the dumplings to be cooked. Serve with your favorite sauce. 

#### One of my favorites is a mix of [soy sauce](https://www.abillion.com/explore/products?q=soy+sauce), [siracha](https://www.abillion.com/explore/products?q=siracha+sauce], [rice vinegar](https://www.abillion.com/explore/products?q=rice+vinegar), [sesame oil](https://www.abillion.com/explore/products?q=sesame+oil), and ground ginger.

#### Enjoy! Please try out different fillings and let me know what flavor combos you come up with.

#### Extra Tip: I use this same simple dough recipe for pierogi and ravioli! Just change out fillings and folding methods to the appropriate shape and you are good to go!

![Vegan Pan Fried Dumplings](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/kyb5dumarpxe5uvjbsru/1570500392.jpg/w=700)

Vegan Pan Fried Dumplings Recipe

Delicious! I have hardly ever tried to incorporate quinoa into ‘asian’ styled and flavoured dishes but I am so excited to! Will try it this weekend! 🤩

@xnatt08 Being Peruvian, I always try to incorporate it in several dishes! I’ve tried it in makis too! let me know how it goes!! 🤩

𝑳𝒐𝒐𝒌𝒔 𝒂𝒎𝒂𝒛𝒊𝒏𝒈! 𝑪𝒂𝒏'𝒕 𝒘𝒂𝒊𝒕 𝒕𝒐 𝒕𝒓𝒚 𝒊𝒕!

Gonna put this on my list of quarantine foods 👌🏻

I was looking for an easy meal and I just tried it! It tasted great and actually Japanese! I just used whatever ingredients I had at home - shiitake, tomatoes, edamame and garlic. It still tasted great and Japanese! Thanks for this! 🎎

@herbimetal omg! That’s amazing! Thanks for making a new version of this recipe! It’s very versatile. 😍

@moraviajetariana yeah. It's cool to know that you're from Peru but you also could create a Japanese recipe. I'm not too good with creating recipes from particular cuisines. I usually try to cut corners and just throw everything together and boil or stir fry to save time

This is guiltless version the traditional Japanese Yakimeshi is hearty, delicious and easy to make with ingredients you probably already have lying around the house!

![Quinoa Yakimeshi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gxrexkdkue7xmuz8lett/1588235927.jpg/w=700)

### **Quinoa Yakimeshi**
#### Also known as Chahan, Quinoa Yakimeshi is a gluten-free, protein and fibre rich take on the traditional Japanese fried rice dish. This recipe, while different, is savory, delicious and satiating.
 
- Serves: 4 people
- Preparation time: 10 min
- Cooking time: 35 min

### **Ingredients**
- 2 cups white quinoa

- 250g white mushrooms, sliced*

- 3 stalks green onions, finely chopped

- 1 medium red pepper, diced

- Salt and pepper to taste

- 4 tbsp light soy sauce

- 1 tsp Sunflower oil (or other vegetable oils)

- Sesame oil to taste

- White and black sesame seeds (garnish)

- *You can swap out for shiitake or portobello mushrooms. 

![Yakimeshi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/leu6wcoj3ynlj5z1zinh/1588235929.jpg/w=700)

### **Method**

1. Wash and drain the quinoa with water at least 3 times to remove its natural bitterness. In a heated pan or wok, add the quinoa for 30 seconds to allow the moisture to evaporate a little.

2. Add 3 cups of tap water to the pot. When the quinoa begins to boil, lower the fire and cook on low heat for 15-20 minutes or until there is almost no water left and the quinoa grains have sprouted. Set aside to cool.

3. Heat the oil in a pan and add in the diced onions, mushrooms, and peppers. Add in 2 tbsp light soy sauce, salt, and pepper to taste and stir fry over medium heat.

4. When the veggies start browning, add in dry quinoa 1/2 cup at a time, stirring and folding in the vegetables. Add 2 tbsp more soy sauce and salt to taste. Stir and cook evenly for 1-2 minutes.

5. Serve with sesame seeds, a drizzle of soy sauce, and sesame oil. Itadakimasu!








Yakimeshi de Quinua Receta Vegana

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