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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.
- Green onions
- 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:
- With Indonesian Inspired Fried Rice
- Homemade Gluten Free Udon Noodles (vegan, grain free, paleo)
- On shredded lettuce for a salad
- In large crunch lettuce cups
Make-Ahead Dumpling Filling
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.
More Vegan Lunch Ideas
- Garden Poké Bowls (vegan, gluten free)
- Broccoli Caesar Salad (vegan, gluten free, oil free option)
- Vegan Cucumber Tempeh Sandwich (gluten free)
If you make this Vegan Dumpling Bowl, be sure to let me know what you think with a comment below!
Vegan Dumpling Bowl (gluten free)
- 14 oz high protein tofu or super firm tofu
- 1/3 large cabbage shredded
- 2 medium carrots shredded
- 5 oz shiitake mushrooms finely minced
- 3 green onions sliced
- 1/2 tbsp garlic grated
- 1/2 inch piece ginger grated
- 3 tbsp gluten free soy sauce tamari or liquid aminos
- 2 tsp toasted sesame oil
- salt and pepper to taste
- extra green onion for garnish
- toasted sesame seeds for garnish
- chili oil to serve
- 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!
Nutrition information is automatically calculated, so should only be used as an approximation.