1. Heat 1 tbsp of oil in a skillet. Add shredded potatoes and sauté on medium heat till translucent. Add in the mushrooms, bell pepper, OmniPork Strip, green beans, and lentils. Then, add cumin powder, salt, black pepper and sauté till the liquid has evaporated.

2. Hold the round wrapper in one hand, place the filling with the other hand. Pinch and twist the pleats to ensure closure of momos.

3. Add oil into the skillet. Place the momos and pan fry on medium heat. When golden brown, add enough water to the pan to submerge the momos halfway. Cover the pan with a lid till the water has evaporated. The momos are now ready to be served.

4. Heat 1 tbsp of oil in another pan, and sauté the diced tomatoes on medium heat. Add the tomato ketchup, dry red chili, chili flakes, salt, pepper, sugar, vinegar and sauté again.

5. Add the vegan shredded cheese and cook until the sauce thickens.

6. Sprinkle the chopped basil on top of the sauce. Serve the prepared momos hot with chutney and enjoy.

*Recipe is provided by Elvis Chan

Fb: 陳浩然 Elvis Chan（素食達人）

Ig: veggiexpert_elvisc