Vegan dumplings are easy and super quick to make! Plus, their flavours are explosive! Our recipe includes a variety of vegetables as well as textured vegetable protein (TVP)! It’s so delicious you must try it!
Do not hesitate to change the vegetables and protein used! Indeed, you could include mushrooms, leeks, green onions, kimchi, or any type of cabbage… As for TVP, you could substitute it with crumbled tofu or ground meat.
GOOD TO KNOW: Homemade dumplings can be kept in a sealed container in the freezer for many months.
Onion, finely chopped
Garlic cloves, finely chopped
Fresh ginger, grated
Green cabbage, finely chopped
Toasted sesame oil
Textured vegetable protein (TVP)
No salt added vegetable broth
Fresh cilantro, finely chopped
Garlic clove, finely chopped
In a large non-stick skillet, brown the vegetables in the sesame oil.
Add the TVP and vegetable broth. Cook over medium heat until the broth has evaporated. Add the remaining ingredients and mix well.
Set aside in the refrigerator until the mixture is room temperature.
Fill the dumplings with the preparation. Fold in half (or make more folds).
Cook the dumplings your preferred way.
Simply add 15 ml (1 tablespoon) of oil and 75 ml (⅓ a cup) of water in a non-stick skillet, then add the dumplings (flat part downwards). Cover and cook until they are golden.
Vegan dumplings are just as delicious as pork and breakfast dumplings when fried!
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