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This easy gluten-free Vegan Dumpling Bowl is topped with tofu and crunchy vegetables and flavored with plenty of ginger, garlic and sesame.
Who doesn’t love dumplings? They’re the perfect one-bite treat to satisfy, and they’re always bursting with flavors. I decided to capture the classic flavors of dumpling fillings to make a healthy high-protein and veggie-packed lunch bowl. This recipe uses colorful veggies for added flavor and nutrition, plus firm tofu for plant-based protein. You can serve it on rice as a light meal or turn it into homemade dumplings in a snap.
Dumpling Bowl Ingredients
Here’s what you need to make this simple dumpling bowl:
Tofu. I like to use super-firm or high-protein tofu for the firmer texture and added protein.
Cabbage. You can use any kind of cabbage you like.
Carrots. Shred your carrots right on a box grater.
Mushrooms. I like shiitake, but you can use any kind of mushroom you like.
Garlic. For added allium flavor.
Ginger for that classic dumpling taste.
Soy sauce. You can also use tamari for gluten-free or coconut aminos.
Toasted sesame oil. A little goes a long way to infuse your dumpling bowl with rich, nutty flavor.
I like to serve my dumpling filling over a base of fluffy white rice. Here are some other great ways to enjoy the dumpling flavors of this bowl:
This is a great recipe for meal prep if you’re planning ahead. You can store the uncooked dumpling filling in the fridge for 2 to 3 days. Or even freeze it for 2 to 3 weeks.
When you’re ready to dig in, simply toss everything into a hot skillet with your seasonings and saute until the veggies are crisp-tender.
Can I Make Regular Dumplings?
Certainly! This recipe is a great veggie-packed dumpling filling. All you need are some dumpling wrappers to make delicious potstickers at home. See my recipe for Vegan Gluten-Free Dumplings/Postickers for easy dumpling cooking instructions.
Grab a large bowl to prepare your dumpling filling in. Start by crushing tofu with your hands, into crumble-y pieces (to resemble a ground). Add to the bowl.
Add cabbage, carrots, shiitake mushrooms, green onions, garlic, ginger, gluten free soy sauce and sesame oil and using your hands, mix until well combined.
You can store this mix in the fridge for 2-3 days in an airtight container or freeze for 2-3 weeks. This mixture is good to use to make regular dumplings, fill wontons, spring rolls etc.
If enjoying immediately, heat a large skillet on medium high heat with a touch of neutral oil. Sauté your dumpling filling until nice and golden brown. Season with additional salt and pepper to taste and serve with fresh rice!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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