Have you tried the new vegan dumplings by Nasoya? We were lucky enough to try these savory pillows of goodness! There are two varieties of dumplings, Tofu Vegetable and Thai Basil Vegetable.
You can find these in your grocery store’s refrigerated section where they sell tofu and other meat alternatives. The dumplings are a great snack for on-the-go, or turn them into a meal with the below soup recipe! Packed with flavor and good-for-you ingredients, each serving contains 6-7 grams of plant-based protein.
There are a bunch of ways you can prepare and eat the dumplings. We followed the easy directions on the packaging and panfried them in some sesame oil. You can also steam them! We served ours with coconut aminos – and they disappeared within minutes!
With the chilly, fall temps approaching [everywhere else but Florida that is], these dumplings will be delicious in a vegetable soup
Ingredients for Nasoya Dumpling Soup:
- 4 cups, low-sodium chicken broth
- 3 carrots, peeled & diced
- 3 celery stalks, diced
- 1 cup, shitake mushrooms, sliced
- 1 TB fresh cilantro, roughly chopped
- 1 garlic clove, minced
- 2 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1 pack of Nasoya Tofu Vegetable Dumplings
Begin by prepping the vegetables by peeling and dicing them. In a soup pot, add the sesame oil and garlic, sauté for 1 minute. Now, add the carrots, celery, mushrooms, salt and pepper, sauté for 5 minutes on medium heat.
Next, add chicken broth and boil for 15 minutes. Now, add the cilantro and dumplings, boil for two minutes and then serve!