Place one portion of the dough back into the covered bowl. Divide the dough into two equal portions. Knead the dough for 2 minutes and then shape it into a ball.
Punch the dough down to release the gas. Line two baking sheets (or one very large baking sheet) with parchment paper. Cover it with plastic wrap or a lid and set it aside in a warm place until doubled in size, about 1 hour. 
Shape the dough into a ball and place it in a medium bowl. Knead the dough with your hands for about 5 minutes.
Remove the dough from the bowl and place it on a floured surface. Add the yeast mixture and begin stirring with a wooden spoon until a dough begins to form. In a large bowl, combine the flour, salt, and olive oil. Set aside until the mixture begins to foam, about 10 minutes. In a small bowl, mix together the water, plant milk, sugar, and yeast. 3 tablespoons plant milk (I use nut milk). 3 cups (927g) path (sweet red bean paste). Similar to a braided challah bread, this paht bbang has sweet red bean paste stuffed inside. I like to sprinkle the top with a little sea salt and sesame seeds to really highlight the nutty sweetness of the beans. Because the red beans are not too sweet, they pair nicely with the stiff, tight crumb of challah. This is a delicious braided challah made with a little sweet red bean paste, or paht. Taste and add additional soy sauce, maple syrup (I like mine sweet!), or black pepper, if desired. Add the remaining 2 tablespoons soy sauce and remaining 1 tablespoon maple syrup along with the sesame oil, a dash of black pepper, and the sesame seeds. Shake off the excess water and add the noodles to the bowl of vegetables. Drain the cooked noodles and rinse them in very cold water. When the water comes to a boil, check the noodles to see if they are cooked (they should be tender and springy). Add ½ cup cold water to the pot and when the water starts to boil again, add another ½ cup cold water. Add the soaked vermicelli and cook them for 3 minutes. 
Transfer the onions, mushrooms, and garlic to the large bowl of vegetables. Add 1 tablespoon of the soy sauce and 1 tablespoon of the maple syrup to deglaze the pan. Add the onion, garlic, mushroom, and salt and pepper to taste and sauté until the mushrooms are browned, about 5 minutes.
In the same pan, heat the remaining 1 tablespoon olive oil over medium-high heat. The reason the vegetables are sautéed separately is to ensure that the flavors don’t muddle together. If necessary, add more oil to the pan as you go. Repeat with the red bell pepper, then the yellow bell pepper, and green bell pepper, followed by the red cabbage, seasoning each to taste with salt and pepper and adding to the bowl with the carrots. Remove the carrots and place in a large bowl. Add the carrot and sauté until they start to turn soft, about 2 minutes. In a very large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Squeeze out as much excess liquid as possible and set it aside. Drain the spinach and run it under cold water to stop the cooking. In a pot of boiling water, cook the spinach until they turn bright green, about 2 minutes. Soak the sweet potato vermicelli in water for about 15 minutes. #Carrot one piece plus#
2 tablespoons extra-virgin olive oil, plus more as needed. 4 cups adult raw spinach (do not use baby spinach). 5 ounces (140g) sweet potato vermicelli. Because the vegetables have to be julienned and separately stir-fried, it can be time-consuming and labor-intensive, which is why I save my requests for only the most special of occasions. It’s basically a Korean warm pasta salad, with naturally gluten-free pasta (sweet potato vermicelli) and a ton of vegetables. I am not ashamed to admit that I ask for this dish every single birthday, Thanksgiving, and Christmas. Molinaro’s TikTok following resulted in “ The Korean Vegan Cookbook: Reflections and Recipe from Omma’s Kitchen.” A favorite ingredient, Molinaro uses red bean paste in her version of a stuffed challah and pecan pie. She remembers her elementary school teachers asking for her mother’s egg rolls, which she learned to veganize and are devoured each gathering. Japchae, a labor-intensive glass noodle, is typically reserved for the holidays. After turning to a plant-based diet several years ago, she learned to navigate Thanksgiving by incorporating Korean dishes of her childhood into the menu but with a vegan bent. Joanne Lee Molinaro recalls her parents being reluctant to bring American dishes to the table except during the holidays.
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