A meal that I wish I could have enjoyed!

You can all thank my husband for the wonderful plating and photo tonight because while he was feeding 4 children, I was at hot yoga.  Sometimes it is hard to prepare a meal for the family and not get to enjoy it with them but hot yoga is pretty much the only acceptable excuse for it in my mind ;)  It was a dreary cold day here in Winnipeg and I was happy to spend the afternoon making these stuffed buns and then sweating it out at yoga.  Making lemonade out of lemons?  Yes, I think so.  The buns were served with a simple green salad with tofu croutons!

Vegetable Stuffed Buns

2 1/2 tsp yeast

1 tbsp honey

1 tsp salt

2 tsp olive oil

1 cup warm water

2 3/4 cups whole wheat flour

2 tbsp vital wheat gluten

filling

olive oil

1/2 chopped onion

2 cloves minced garlic

2 tsp grated ginger

1 chopped red pepper

2 chopped carrots

3/4 cup chopped broccoli

1 tbsp braags

1 tbsp cornstarch

*In a large bowl, dissolve yeast, honey, salt and olive oil together.  Let sit for 10 minutes.

*Mix in flour and wheat gluten and knead for 8-10 minutes.  Place in a well oiled bowl and let rise for at least 1 hour.

*Saute onion, garlic and ginger in olive oil until soft.  Add red pepper, carrots, and broccoli and stir fry until slightly soft.  

*Mix together braags and cornstarch and pour into stir fry mixture.  Allow to cool

*Remove dough from bowl and divide into 12 pieces.  Roll each piece into a thin circle.

*Add 2 tbsp(ish) of stirfry mixture to each circle.

*Bring edges to close in mixture and twist together to close.

*Place seam side down on a baking sheet and allow to rise for 30 more minutes

*Brush with olive oil and bake at 350 for 15-20 minutes