#plantbaseddumplings

A comforting vegan twist on the classic chicken and dumplings, this recipe features gluten-free dumplings and hearty vegetables simmered in a flavorful broth.

Ingredients: 2 cups gluten-free all-purpose flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/4 cup vegan butter, cold and cubed. 3/4 cup unsweetened almond milk. 1 tablespoon olive oil. 1 onion, diced. 2 carrots, diced. 2 stalks celery, diced. 3 cloves garlic, minced. 1 cup sliced mushrooms. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon black pepper. 1 cup frozen peas. 1 cup diced vegan chicken substitute such as seitan or tofu.

Instructions: In a bowl, mix gluten-free flour, baking powder, and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in almond milk until just combined. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and mushrooms. Cook for another 2 minutes. Pour in vegetable broth and add thyme, rosemary, and black pepper. Bring to a simmer and let cook for 10 minutes. Drop dumpling dough by spoonfuls into the simmering broth. Cover and cook for 15 minutes, until dumplings are cooked through. Stir in frozen peas and vegan chicken substitute. Cook until peas are heated through and chicken substitute is cooked, about 5 minutes. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

The cabbage, carrots, mushrooms, and fragrant spices inside these easy vegan potstickers give them a lot of flavor. That means they can be a tasty starter or a filling main dish!

Ingredients: 1 cup finely chopped cabbage. 1/2 cup shredded carrots. 1/2 cup chopped mushrooms. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon grated ginger. 1 tablespoon chopped green onions. 24 vegan dumpling wrappers. 2 tablespoons vegetable oil, divided. 1/4 cup water.

Instructions: In a bowl, mix together cabbage, carrots, mushrooms, garlic, soy sauce, sesame oil, ginger, and green onions. Place a small spoonful of the filling onto the center of a dumpling wrapper. Moisten the edges with water and fold over, pressing to seal. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add half of the potstickers and cook until golden brown on the bottom, about 2-3 minutes. Carefully add 1/4 cup of water to the skillet and cover immediately to steam the potstickers for 3-4 minutes or until the water has evaporated. Remove the lid and let the potstickers cook for an additional 1-2 minutes, or until the bottoms are crisp and golden brown. Repeat with the remaining oil and potstickers. Serve hot with your favorite dipping sauce.

These vegan dumplings are bursting with flavor from a mix of shiitake and oyster mushrooms, seasoned with garlic, ginger, soy sauce, and sesame oil. They're perfect as appetizers or as a main course.

Ingredients: 200g shiitake mushrooms, finely chopped. 200g oyster mushrooms, finely chopped. 2 cloves garlic, minced. 2 green onions, finely chopped. 1 tbsp soy sauce. 1 tsp sesame oil. 1 tsp grated ginger. 1/4 tsp black pepper. 1/4 cup chopped cilantro. 1 pack dumpling wrappers.

Instructions: In a pan, saut garlic and green onions until fragrant. Add chopped mushrooms, ginger, soy sauce, sesame oil, and black pepper. Cook until mushrooms are tender. Remove from heat and stir in chopped cilantro. Fill each dumpling wrapper with a spoonful of mushroom mixture. Fold and seal the dumplings, ensuring they're tightly sealed. Steam the dumplings for 8-10 minutes until cooked through.

Prep Time: 30 minutes

Cook Time: 10 minutes