Vegan Momos With Chutney The Curry Mommy

Love dumplings but can’t find a vegetarian friendly option? Then give these homemade Veg Momos with chutney a try! This delicious vegan dim sum inspired recipe is sure to be on repeat after one taste. Momos are a great dish to make for gatherings and holidays! Keep them warm and serve it with a spicy momo chutney with scallions. This recipe was inspired by my children’s love for dumplings and it has been turned into a vegan option to be allergen friendly for my family.

Ingredients

extra firm tofuwhite pepperdark soy saucerice vinegarmature vinegar (optional)toasted sesame oilgingergarlicred chili flakesscallions (not pictured)Nasoya Vegan Wrappers (not pictured)

See recipe card for additional ingredients and quantities.

Instructions

Crumble the tofu and add the sauces and spices. Then, let it marinate for at least 30 minutes to 24 hours. Heat a pan on medium/high eat with some oil and then cook the mushrooms and tofu mixture until it is dry but still moist. Serve the momos with chutney or a chili oil. Hint: I like to cook the Momos with water for a bit longer than average to get the wrapper super soft and well cooked.

Substitutions

Tofu - Instead of tofu feel free to use paneer, all vegetables, ground chicken, or ground pork in this recipeScallions - They add great flavor but if you don’t like to use onions then simply skip this ingredient.

Variations

Vegan momos can be turned into veg momos or nonveg momos very easily, but these two variations are also great to try.

Spicy - add extra chili pepper flakes while cooking to help absorb the spice level.Seafood Friendly - Add a drop of oyster sauce to the tofu when cooking.

Equipment

Wok (to cook the filling)Wide Pan (to cook the momos) I used a hexcladSmall BowlLarge BowlSpoonSpatula

Storage

Store the marinated tofu in the refrigerator for 24 hours. Once the mixture has been cooked it can be stored for up to 3 days. Momos can be frozen prior to cooking. The Vegan Momos do not refrigerate well cooked or uncooked.