These Vegan Lentil Mushroom Dumplings are a delicious Asian-inspired meatless alternative.
When making these dumplings I originally really wanted to use Savoy or Napa cabbage instead of collard greens. Since I couldn’t find those in stores, collard greens were the next best thing and you know what?… they were pretty darn good. So good, that both my boys devoured it within a couple minutes.
I love me some tasty dumplings and because I’ve been eating more plant-based lately (a few days a week), I really wanted some tasty meatless vegan alternatives. These are not only vegan, but they’re low in carbs and gluten-free. It’s packed with so much flavor too! Be sure to grab your fork and knife, because you’re going to need it. Better yet, don’t be afraid to get your hands dirty.
Substitutes
Feel free to play around with the fillings. Use any veggie you have on hand. Carrots, bell pepper, broccoli would all be great in here.
For the wrap, you can even use Savoy cabbage or Napa cabbage instead of collard greens.
This recipe is absolutely amazing! So many great things all wrapped up into one meal that your whole family will love. If you have picky eaters, you can use any grain or veggies or even meat they like and serve it to them without the wrap.
Other recipes you may enjoy:
- Cucumber Avocado Sushi Rolls
- Next-Level Vegan Asian Bowl
- Gluten-Free Salmon Teriyaki Bowl
- Whole30 Chinese Orange Chicken
- Gluten-Free Vegetable Lo Mein
Vegan Lentil Mushroom Dumplings
Vegan Lentil Mushroom Dumplings
Ingredients
- 3/4 cup cooked green lentil
- 7 mushroom diced
- 1.5 cups shredded cabbage
- 1 cup shredded carrots
- 12 collard green leaves or savoy or napa cabbage
- 1/2 red onion diced
- 2.5 tbsp coconut aminos
- salt and pepper to taste
- 1 tsp grated ginger
- 1 garlic clove minced
- 1.5 tbsp olive oil
- Dipping Sauce
- 1 tsp arrowroot flour
- 1 tsp sesame oil
- 1/2 tbsp grated ginger
- 1 garlic minced
- 1.5 tbsp coconut aminos or tamari or soy sauce
- 1/2 cup filtered water
- 1 tbsp maple syrup
- salt and pepper to taste
- 1 tbsp rice wine vinegar
Instructions
- Fill a large skillet with water and bring to a boil.
- Meanwhile, flip the collard greens stem part up, and using a sharp knife, shave/trim the thickness off the stem. This will help roll them better.
- Boil each leaf one by one for 15 seconds on each side. Remove and place on a clean dry towel.
- Dump the water and place it back on the skillet. Add the olive oil, all the veggies, ginger, garlic, and cook for about 6-7 minutes.
- Add in the lentils and coconut aminos, salt and pepper, and mix.
- Using a slotted spoon, take each collard green and put about 1.5-2 tbsp of the lentil mixture in the middle. Roll the top of the leaf over the filling and fold in the sides. Roll it up and place it on a plate.
- In a small saucepan, mix all the dipping sauce ingredients and whisk for about 4 minutes until it slightly thickens.
- cut the rolls in half and dip into the sauce and enjoy!
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