Ingredients & Instructions
*Note: This recipe makes 6–8 large rolls (can be cut in half).
Pumfu
Marinate 2 packs of Pumfu in our All-purpose Marinate (see recipe for marinade here)
Stuffing
• 6 cups bread crumbs or chopped stale bread
• 1 1/2 cups finely chopped celery
• 1 cup finely chopped onion
• 1/4 cup finely chopped parsley
• 1/4 cup nutritional yeast
• 1 tbsp granulated onion
• 1 tbsp granulated garlic
• 1 tsp pepper
• 2 tsp poultry seasoning
• Mix 1/4–1/2 cup Foodies Vegan Shoyu with 2 cups water and 1/2 cup avocado oil
Mix dry ingredients together. Add liquid mixture and stir evenly. Let sit until liquid is absorbed. Adjust spices/liquid to taste. Set aside.
Assembly Items
• Square or round rice paper wrappers
• Dry marinated pumfu
• Prepared stuffing
• Oil
• Shallow bowl of water
• Clean surface or cookie sheet
Assembly Instructions
• Oil your working surface.
• Dip rice paper quickly into water (3 passes; avoid over-soaking).
• Lay rice paper on oiled surface; add 1 piece of pumfu.
• Mold ~3/4 cup stuffing into an oblong shape; place on pumfu.
• Add another piece of pumfu; press firmly to tighten.
• Fold rice paper tightly around the roll.
• Wrap with a second layer of rice paper.
• Place on an oiled cookie sheet.
• Repeat for remaining rolls.
• Heat skillet with 1/4 inch oil on medium-high.
• Sear all sides until golden and crispy. Keep warm in oven.
Serve with Grandma’s Gravy.
Grandma’s Gravy
Ingredients
• 1 1/4 cup nutritional yeast
• 1/4 cup granulated onion
• 1/8 cup granulated garlic
• 1/8 cup poultry seasoning
• 1 tsp cumin
• 1 1/4 cup avocado oil
• 1/2 cup Foodies Vegan Shoyu
• 8 cups water
• Flour (for roux)
Instructions
• Combine water, shoyu, spices, and nutritional yeast; whisk and set aside.
• Add oil and flour to a stock pot; toast on medium heat 3–4 minutes, stirring continually.
• Slowly add liquid while whisking until thickened and smooth.
• Thin with water if needed. Adjust salt/spices to taste.
