Vegan Dumplings

Vegan Recipes

 

Everyone loves dumplings and they’re easy to make if you have dumpling wrappers. The only caveat is a lot of premade wrappers contain egg. If you prefer you can use gluten free wrappers if you can find them. I finally found vegan dumpling wrappers at a nearby Asian market.  Joy!

Ingredients:

  • 1 packet of dumpling wrappers (about 40) thawed if frozen
  • 1/2 cup chopped mushrooms
  • 2 cups shredded cabbage
  • 1/4 cup shredded carrot
  • 1 medium onion chopped
  • 3 Tablespoons chopped ginger
  • 3 Tablespoons chopped garlic
  • 1 Tablespoon chopped jalapeno pepper( or to taste)
  • 1 package tofu (8-12 oz,
  • 1/2 cup loosely chopped cilantro
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon sake, dry sherry or white wine
  • 1/4 cup light soy sauce (for dipping sauce)
  • 2 teaspoons rice wine vinegar (for dipping sauce)

Directions:

  1. Separate dumpling wrappers and place on a non-stick surface. Then cover with a damp towel so they don’t dry out.
  2. Sprinkle 2 Tablespoons of salt over cabbage and let sit for about 15 minutes to get rid of excess water. Then rinse salt off cabbage and squeezed dry in a a clean dish towel or paper towel.IMG_6150
  3. Squeeze moisture from tofu by placing the block in dish towel or paper towel. Squeeze well and crumble at the same time.
  4. To make the filling, place all ingredients, except soy sauce and rice wine vinegar  for dipping sauce, in a bowl and mix thoroughly.
  5. Stuff dumplings by holding the wrapper in one hand and placing a tablespoon of filling in the center.IMG_6157
  6. Then wet 1/2 the wrapper’s circumference with a finger dipped in water.
  7. Fold in half to make a semi-circle. Crimp edges shut with the prongs of a fork.
  8. Continue until done.IMG_6181
  9. Place a large pot two-thirds of the way filled with water on the burner to boil. Add 1 teaspoon salt.IMG_6187
  10. When boiling add as many dumpling that can fit in pot. Boil until they rise to the top then boil for 1 minute more.
  11. Remove by strainer and boil the remaining dumplings
  12. Mix dipping sauce in a small bowl.
  13. Serve Immediately while they’re hot.

ENJOY!

Copyright 2017. All rights reserved.

 

 

 

Vegan Moo Shu Vegetables in Lettuce Wraps

Vegan Recipes

 

 

 

I love traditional Moo Shu Vegetables in pancakes! They’re crunchy, spicy, aromatic, tasty, colorful and have the magical savory taste of umami. What’s not to love? Lots, if you are a vegan and mindful eater.  Most all Moo Shu Vegetable recipes have eggs which of course are a no no for a vegan. The recipes usually contain a lot of sugar, oil and possibly MSG and gluten. In my vegan recipe, we overcome these obstacles and still end up with lots of flavor, nutrients and umami! The secret ingredients include: jackfruit : nutritional yeast and shiitake mushrooms!

 

 

Ingredients:IMG_6036

  • 1 (20 oz.) can of young green jackfruit, drained, rinsed and cut into smaller pieces. (Make sure the jackfruit is not canned in sweetened syrup, brine or water is fine.)
  • 6 dried shiitake mushrooms, soaked in hot water: drain, remove stem and slice
  • 1 large onion chopped
  • 2 Tablespoons chopped ginger
  • 4 cloves chopped
  • 1/4 cup shredded carrot
  • 1 carrot peeled into strips or ribbons
  • 2 1/2 cups shredded cabbage (green or purple)
  • 1 cup mung bean sprouts
  • 1/2 sliced raw white or cremini mushrooms
  • 5 green onions
  • 1 cup vegetable broth (added as needed for sauteing
  • 2 teaspoons dark sesame seed oil
  • 1/4 cup nutritional yeast
  • 1 Tablespoon soy sauce
  • 4 tablespoons hoison sauce, ,divided
  • 1/4 cup white wine or rice wine (sake)
  • lettuce leaves (baby bibb, butter or iceberg)

Steps:

  1. Saute onions, ginger and garlic with 3 tablespoons of veggie broth in large sauce or fry pan for 3 minutes. Add more broth to pan as needed.IMG_6037 (1)
  2. Add jackfruit, 2 tablespoons hoison sauce, soy sauce and about 1/2 cup veggie broth. Cover and cook over low heat for 25 minutes.  You’ll know it’s ready when you can shred all the chunks of jackfruit with a fork.
  3. After shredding jackfruit, add shredded cabbage and carrots and mushrooms, saute until cabbage softens. Add vinegar and a splash of white wine or rice wine.IMG_6044
  4. Add sesame oil, remaining hoison sauce, nutritional yeast sprouts and carrot strips. Cover and steam until sprouts soften, about 2 minutes.
  5. Put into a serving bowl and toss. Add additional soy sauce and hoison sauce to taste. Serve with large lettuce leaves for wrapping on the side.

    ENJOY!

    Copyright 2017. All rights reserved.