Vegan Recipes



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  1. Boil the rice noodles in a pot according to package directions. Set aside when finished for assembling into spring rolls.
  2. Heat sesame oil in a pan. Toss sliced tofu in cornstarch and add the pieces to the hot oil to crisp. Fry on either side until the edges begin to look browned. Toss with 2 tablespoons of soy sauce.
  3. Prepare the dipping sauce by combining all ingredients in a bowl and whisking until smooth for smoothest and creamiest results, blend with a hand blender.
  4. Rice paper will be tough to the touch so cover with hot water for a few seconds to soften up.
  5. Place on a plate and assemble the fresh rolls with your assortment of vegetables and herbs.
  6. The rolls should be folded like a burrito or egg roll. Fold in the sides first and then roll until the edges are sealed. Wet the seam with water to keep closed.
  7. Cover prepared rolls with a damp towel in the interim to keep them fresh from drying out. Serve with dipping sauce and enjoy!
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Thriving on Plants is a resource for a whole food, plant-based way of eating and living. Here we celebrate all things plant and honor the power of informed awareness and a diet focused primarily of unprocessed vegetables, fruit, legumes, and whole grains to support good health and happiness. Discover what a little more plant can do for your life!


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