Vegan Lentil Mushroom Dumplings
These Asian inspired Vegan Lentil Mushroom Dumplings are healthy veggie-loaded rolls wrapped in collard greens.
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!