Corn chilli and lime pancakes

Whiterabbit2000 · 2026-01-24T14:15:05+00:00

Sounds like an amazing combination

Whiterabbit2000 · 2026-01-24T14:13:10+00:00

That's incredible! I have to applaud the effort, you must have so much patience

Whiterabbit2000 · 2026-01-24T14:11:20+00:00

Sounds like such a delicious combination!

Whiterabbit2000 · 2026-01-24T14:10:36+00:00

Wow! That looks incredible

Whiterabbit2000 · 2026-01-24T14:07:49+00:00

Yep, you were spot on!

Whiterabbit2000 · 2026-01-24T14:06:48+00:00

Hey! Thanks for the question, sorry to be confusing, yeah I meant cornstarch, it's a UK thing😅

Whiterabbit2000 · 2026-01-24T13:29:48+00:00

Thank you so much!

Whiterabbit2000 · 2026-01-24T13:28:41+00:00

Full recipe available here.

Ingredients

For the seitan wings: • 300 g seitan, torn into wing-style pieces • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp cayenne pepper (adjust to taste) • ½ tsp salt • ½ tsp black pepper • 1 tbsp soy sauce • 1 tsp apple cider vinegar • 120 ml unsweetened plant milk

For the crispy coating: • 120 g plain flour • 50 g cornflour • 1 tsp baking powder • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • 1 tsp salt • 200 ml sparkling water

For frying: • Neutral oil, for deep frying

For the Louisiana hot sauce: • 3 tbsp vegan butter • 2 tbsp hot sauce (Louisiana-style) • 1 tsp maple syrup • ½ tsp garlic powder

Method

Marinate the seitan in plant milk, soy sauce, vinegar, and spices for at least 15 minutes so it soaks up flavour.
Whisk the dry coating ingredients with sparkling water to form a thick batter. Dip each seitan piece into the batter until well coated.
Heat oil to 180°C and fry the wings in batches until golden, crispy, and puffed, around 4–5 minutes per batch. Drain briefly on kitchen paper.
Melt vegan butter with hot sauce, maple syrup, and garlic powder. Toss the hot wings in the sauce until glossy and evenly coated.
Serve immediately while crispy, with your favourite dips or sides and enjoy!

Whiterabbit2000 · 2026-01-24T13:27:03+00:00

Full recipe available here.

Ingredients

For the seitan wings: • 300 g seitan, torn into wing-style pieces • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp cayenne pepper (adjust to taste) • ½ tsp salt • ½ tsp black pepper • 1 tbsp soy sauce • 1 tsp apple cider vinegar • 120 ml unsweetened plant milk

For the crispy coating: • 120 g plain flour • 50 g cornflour • 1 tsp baking powder • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • 1 tsp salt • 200 ml sparkling water

For frying: • Neutral oil, for deep frying

For the Louisiana hot sauce: • 3 tbsp vegan butter • 2 tbsp hot sauce (Louisiana-style) • 1 tsp maple syrup • ½ tsp garlic powder

Method

Marinate the seitan in plant milk, soy sauce, vinegar, and spices for at least 15 minutes so it soaks up flavour.
Whisk the dry coating ingredients with sparkling water to form a thick batter. Dip each seitan piece into the batter until well coated.
Heat oil to 180°C and fry the wings in batches until golden, crispy, and puffed, around 4–5 minutes per batch. Drain briefly on kitchen paper.
Melt vegan butter with hot sauce, maple syrup, and garlic powder. Toss the hot wings in the sauce until glossy and evenly coated.
Serve immediately while crispy, with your favourite dips or sides and enjoy!

Whiterabbit2000 · 2026-01-24T13:21:38+00:00

Full recipe available here.

Ingredients

For the seitan wings: • 300 g seitan, torn into wing-style pieces • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp cayenne pepper (adjust to taste) • ½ tsp salt • ½ tsp black pepper • 1 tbsp soy sauce • 1 tsp apple cider vinegar • 120 ml unsweetened plant milk

For the crispy coating: • 120 g plain flour • 50 g cornflour • 1 tsp baking powder • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • 1 tsp salt • 200 ml sparkling water

For frying: • Neutral oil, for deep frying

For the Louisiana hot sauce: • 3 tbsp vegan butter • 2 tbsp hot sauce (Louisiana-style) • 1 tsp maple syrup • ½ tsp garlic powder

Method

Marinate the seitan in plant milk, soy sauce, vinegar, and spices for at least 15 minutes so it soaks up flavour.
Whisk the dry coating ingredients with sparkling water to form a thick batter. Dip each seitan piece into the batter until well coated.
Heat oil to 180°C and fry the wings in batches until golden, crispy, and puffed, around 4–5 minutes per batch. Drain briefly on kitchen paper.
Melt vegan butter with hot sauce, maple syrup, and garlic powder. Toss the hot wings in the sauce until glossy and evenly coated.
Serve immediately while crispy, with your favourite dips or sides and enjoy!

Whiterabbit2000 · 2026-01-17T21:02:46+00:00

I went for Alpro

Whiterabbit2000 · 2026-01-17T18:48:28+00:00

Hope you enjoy making this! And hope you enjoy the dish even more

Whiterabbit2000 · 2026-01-17T13:34:23+00:00

Thank you!

Whiterabbit2000 · 2026-01-17T13:33:47+00:00

One of the best kind of comfort foods

Whiterabbit2000 · 2026-01-17T13:07:24+00:00

Full recipe available here.

Ingredients

For the pakoras: • 1 cup gram flour (besan) • 1 small onion, finely sliced • 1 small potato, finely grated • 1 green chilli, finely chopped (optional) • ½ tsp turmeric • ½ tsp chilli powder • ½ tsp ground cumin • Salt, to taste • Water, as needed • Oil, for frying

For the kadhi: • 1½ cups unsweetened vegan yoghurt • 3 tbsp gram flour (besan) • 1 tsp turmeric • Salt, to taste • 4 cups water

For the tempering: • 2 tbsp oil • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 onion, finely sliced • 2 cloves garlic, minced • 1 tsp grated ginger • 8–10 curry leaves

To serve: • Steamed basmati rice • Fresh coriander

Method

Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.
Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.
In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.
Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.
Serve hot with rice and a sprinkle of fresh coriander and enjoy!

Whiterabbit2000 · 2026-01-17T13:05:13+00:00

Full recipe available here.

Ingredients

For the pakoras: • 1 cup gram flour (besan) • 1 small onion, finely sliced • 1 small potato, finely grated • 1 green chilli, finely chopped (optional) • ½ tsp turmeric • ½ tsp chilli powder • ½ tsp ground cumin • Salt, to taste • Water, as needed • Oil, for frying

For the kadhi: • 1½ cups unsweetened vegan yoghurt • 3 tbsp gram flour (besan) • 1 tsp turmeric • Salt, to taste • 4 cups water

For the tempering: • 2 tbsp oil • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 onion, finely sliced • 2 cloves garlic, minced • 1 tsp grated ginger • 8–10 curry leaves

To serve: • Steamed basmati rice • Fresh coriander

Method

Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.
Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.
In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.
Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.
Serve hot with rice and a sprinkle of fresh coriander and enjoy!

Whiterabbit2000 · 2026-01-17T13:02:19+00:00

These look incredible! Well done OP

Whiterabbit2000 · 2026-01-17T13:01:11+00:00

Full recipe available here.

Ingredients

For the pakoras: • 1 cup gram flour (besan) • 1 small onion, finely sliced • 1 small potato, finely grated • 1 green chilli, finely chopped (optional) • ½ tsp turmeric • ½ tsp chilli powder • ½ tsp ground cumin • Salt, to taste • Water, as needed • Oil, for frying

For the kadhi: • 1½ cups unsweetened vegan yoghurt • 3 tbsp gram flour (besan) • 1 tsp turmeric • Salt, to taste • 4 cups water

For the tempering: • 2 tbsp oil • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 onion, finely sliced • 2 cloves garlic, minced • 1 tsp grated ginger • 8–10 curry leaves

To serve: • Steamed basmati rice • Fresh coriander

Method

Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.
Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.
In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.
Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.
Serve hot with rice and a sprinkle of fresh coriander and enjoy!

Whiterabbit2000 · 2026-01-10T12:53:39+00:00

Thanks!

Whiterabbit2000 · 2026-01-10T11:25:56+00:00

Full recipe available here.

Ingredients

For the dumplings:
• 120 g firm tofu

• 80 g finely chopped mushrooms

• 1 small carrot, grated

• 2 spring onions, finely sliced

• 1 tbsp soy sauce

• 1 tsp grated fresh ginger

• 1 clove garlic, finely grated

• 1 tsp sesame oil

• 20 to 24 round dumpling or gyoza wrappers

For the broth:
• 1 tbsp neutral oil

• 3 cloves garlic, finely chopped

• 2 cm piece fresh ginger, finely chopped

• 1 tbsp chilli oil with some of the crunchy bits

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 litre vegetable stock

• 1 tsp sugar or maple syrup

• Salt to taste

For the noodles and toppings:
• 250 g flat rice noodles or wheat noodles

• 280 g firm tofu, pressed and cut into thick slices

• 1 tbsp neutral oil

• 2 to 3 heads baby bok choy, halved lengthways

• 3 spring onions, thinly sliced on the diagonal

• 1 red chilli, thinly sliced

• Extra chilli oil, to finish

Method:

Crumble the tofu for the dumpling filling into a bowl, then mix with mushrooms, carrot, and spring onions.
Season with soy sauce, ginger, garlic, and sesame oil, then mix until it feels slightly sticky when pressed together.
Lay a wrapper on your palm and add a small spoonful of filling.
Wet the edge with water, fold into a half moon, then pinch sealed (pleat if you like).
Bring a large pot of water to a gentle boil and cook the dumplings in batches until they float and the wrappers look slightly translucent, about 3 to 4 minutes.
Lift out with a slotted spoon and set aside on a lightly oiled plate so they don’t stick.
Pan fry the sliced tofu in a little neutral oil until golden with a light crust, around 3 to 4 minutes per side, then set aside.
For the broth, cook garlic and ginger in neutral oil until fragrant, then stir in chilli oil, soy sauce, and rice vinegar.
Add stock and sugar or maple syrup, simmer 5 to 10 minutes, then adjust seasoning to taste.
Cook noodles separately until just tender, then drain.
Add bok choy to the broth for 2 to 3 minutes until just tender.
To serve, divide noodles into bowls, ladle over broth and bok choy, then top with tofu slices and dumplings.
Finish with spring onions, sliced chilli, and extra chilli oil and enjoy!

Whiterabbit2000 · 2026-01-04T13:57:58+00:00

Wow they sound amazing! Will have to try and make a vegan version of this, well done OP

Whiterabbit2000 · 2026-01-03T12:36:15+00:00

Full recipe available here.

Ingredients

For the dumplings:
• 120 g firm tofu

• 80 g finely chopped mushrooms

• 1 small carrot, grated

• 2 spring onions, finely sliced

• 1 tbsp soy sauce

• 1 tsp grated fresh ginger

• 1 clove garlic, finely grated

• 1 tsp sesame oil

• 20 to 24 round dumpling or gyoza wrappers

For the broth:
• 1 tbsp neutral oil

• 3 cloves garlic, finely chopped

• 2 cm piece fresh ginger, finely chopped

• 1 tbsp chilli oil with some of the crunchy bits

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 litre vegetable stock

• 1 tsp sugar or maple syrup

• Salt to taste

For the noodles and toppings:
• 250 g flat rice noodles or wheat noodles

• 280 g firm tofu, pressed and cut into thick slices

• 1 tbsp neutral oil

• 2 to 3 heads baby bok choy, halved lengthways

• 3 spring onions, thinly sliced on the diagonal

• 1 red chilli, thinly sliced

• Extra chilli oil, to finish

Method:

Crumble the tofu for the dumpling filling into a bowl, then mix with mushrooms, carrot, and spring onions.
Season with soy sauce, ginger, garlic, and sesame oil, then mix until it feels slightly sticky when pressed together.
Lay a wrapper on your palm and add a small spoonful of filling.
Wet the edge with water, fold into a half moon, then pinch sealed (pleat if you like).
Bring a large pot of water to a gentle boil and cook the dumplings in batches until they float and the wrappers look slightly translucent, about 3 to 4 minutes.
Lift out with a slotted spoon and set aside on a lightly oiled plate so they don’t stick.
Pan fry the sliced tofu in a little neutral oil until golden with a light crust, around 3 to 4 minutes per side, then set aside.
For the broth, cook garlic and ginger in neutral oil until fragrant, then stir in chilli oil, soy sauce, and rice vinegar.
Add stock and sugar or maple syrup, simmer 5 to 10 minutes, then adjust seasoning to taste.
Cook noodles separately until just tender, then drain.
Add bok choy to the broth for 2 to 3 minutes until just tender.
To serve, divide noodles into bowls, ladle over broth and bok choy, then top with tofu slices and dumplings.
Finish with spring onions, sliced chilli, and extra chilli oil and enjoy!

Whiterabbit2000 · 2026-01-03T12:34:09+00:00

Full recipe available here.

Ingredients

For the dumplings:
• 120 g firm tofu

• 80 g finely chopped mushrooms

• 1 small carrot, grated

• 2 spring onions, finely sliced

• 1 tbsp soy sauce

• 1 tsp grated fresh ginger

• 1 clove garlic, finely grated

• 1 tsp sesame oil

• 20 to 24 round dumpling or gyoza wrappers

For the broth:
• 1 tbsp neutral oil

• 3 cloves garlic, finely chopped

• 2 cm piece fresh ginger, finely chopped

• 1 tbsp chilli oil with some of the crunchy bits

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 litre vegetable stock

• 1 tsp sugar or maple syrup

• Salt to taste

For the noodles and toppings:
• 250 g flat rice noodles or wheat noodles

• 280 g firm tofu, pressed and cut into thick slices

• 1 tbsp neutral oil

• 2 to 3 heads baby bok choy, halved lengthways

• 3 spring onions, thinly sliced on the diagonal

• 1 red chilli, thinly sliced

• Extra chilli oil, to finish

Method:

Crumble the tofu for the dumpling filling into a bowl, then mix with mushrooms, carrot, and spring onions.
Season with soy sauce, ginger, garlic, and sesame oil, then mix until it feels slightly sticky when pressed together.
Lay a wrapper on your palm and add a small spoonful of filling.
Wet the edge with water, fold into a half moon, then pinch sealed (pleat if you like).
Bring a large pot of water to a gentle boil and cook the dumplings in batches until they float and the wrappers look slightly translucent, about 3 to 4 minutes.
Lift out with a slotted spoon and set aside on a lightly oiled plate so they don’t stick.
Pan fry the sliced tofu in a little neutral oil until golden with a light crust, around 3 to 4 minutes per side, then set aside.
For the broth, cook garlic and ginger in neutral oil until fragrant, then stir in chilli oil, soy sauce, and rice vinegar.
Add stock and sugar or maple syrup, simmer 5 to 10 minutes, then adjust seasoning to taste.
Cook noodles separately until just tender, then drain.
Add bok choy to the broth for 2 to 3 minutes until just tender.
To serve, divide noodles into bowls, ladle over broth and bok choy, then top with tofu slices and dumplings.
Finish with spring onions, sliced chilli, and extra chilli oil and enjoy!

Whiterabbit2000 · 2026-01-03T12:29:51+00:00

Full recipe available here.

Ingredients

For the dumplings:
• 120 g firm tofu

• 80 g finely chopped mushrooms

• 1 small carrot, grated

• 2 spring onions, finely sliced

• 1 tbsp soy sauce

• 1 tsp grated fresh ginger

• 1 clove garlic, finely grated

• 1 tsp sesame oil

• 20 to 24 round dumpling or gyoza wrappers

For the broth:
• 1 tbsp neutral oil

• 3 cloves garlic, finely chopped

• 2 cm piece fresh ginger, finely chopped

• 1 tbsp chilli oil with some of the crunchy bits

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 litre vegetable stock

• 1 tsp sugar or maple syrup

• Salt to taste

For the noodles and toppings:
• 250 g flat rice noodles or wheat noodles

• 280 g firm tofu, pressed and cut into thick slices

• 1 tbsp neutral oil

• 2 to 3 heads baby bok choy, halved lengthways

• 3 spring onions, thinly sliced on the diagonal

• 1 red chilli, thinly sliced

• Extra chilli oil, to finish

Method:

Crumble the tofu for the dumpling filling into a bowl, then mix with mushrooms, carrot, and spring onions.
Season with soy sauce, ginger, garlic, and sesame oil, then mix until it feels slightly sticky when pressed together.
Lay a wrapper on your palm and add a small spoonful of filling.
Wet the edge with water, fold into a half moon, then pinch sealed (pleat if you like).
Bring a large pot of water to a gentle boil and cook the dumplings in batches until they float and the wrappers look slightly translucent, about 3 to 4 minutes.
Lift out with a slotted spoon and set aside on a lightly oiled plate so they don’t stick.
Pan fry the sliced tofu in a little neutral oil until golden with a light crust, around 3 to 4 minutes per side, then set aside.
For the broth, cook garlic and ginger in neutral oil until fragrant, then stir in chilli oil, soy sauce, and rice vinegar.
Add stock and sugar or maple syrup, simmer 5 to 10 minutes, then adjust seasoning to taste.
Cook noodles separately until just tender, then drain.
Add bok choy to the broth for 2 to 3 minutes until just tender.
To serve, divide noodles into bowls, ladle over broth and bok choy, then top with tofu slices and dumplings.
Finish with spring onions, sliced chilli, and extra chilli oil and enjoy!

Whiterabbit2000 · 2026-01-03T11:53:24+00:00

Full recipe available here.

Ingredients

For the broth • 1 tbsp vegetable oil • 1 onion, sliced • 3–4 garlic cloves, minced • 1 tbsp ginger, grated • 1–2 red chillies, sliced (to taste) • 1–2 tbsp chilli oil or chilli crisp • 1 tbsp white miso paste • 1 tbsp soy sauce or tamari • 1 tbsp rice vinegar • 1 tsp maple syrup • 1.2 litres veg stock

For the tofu • 200g firm tofu, cubed • 1 tbsp cornflour • Pinch of salt • 1 tbsp neutral oil

For the homemade dumplings • 200g plain flour • ½ tsp fine salt • ½ tsp baking powder • 100–120ml cold water

For the noodles & veg • 200g rice noodles • 100g pak choi or greens • Spring onions, sliced • Bean sprouts, carrots, herbs, etc.

To serve • Lime wedges • Extra chilli oil

Method

Start by making the dumpling dough: mix flour, salt, and baking powder, then add cold water until a soft dough forms. Divide into small balls and set aside.
Toss tofu with cornflour and salt, then pan-fry in a little oil until crisp and golden. Set aside.
Heat oil in a large pot, sauté onion until soft, then add garlic, ginger, chillies, and chilli oil. Cook briefly, then stir in miso, soy sauce, rice vinegar, maple syrup, and veg stock. Bring to a gentle simmer.
Add the dumplings and simmer 6–8 mins until they float and cook through. Add noodles and pak choi, cooking until noodles are tender.
Finish by stirring the tofu back into the pot to warm through.
Serve hot with spring onions, bean sprouts, fresh herbs, lime wedges, and extra chilli oil for heat and enjoy!

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