When going vegan, I worried about basic favorite foods that I would “miss” and not be able to eat anymore. I’m not a fan of trying to make vegan versions taste the same as what you’re trying to remake, but that they taste good as they are, on their own. I think you’ll like these vegan dumplings as much as I do.
Here’s what you need:
- 1 serving of Ling Ling or Suneen Vegan dumplings of your choice
- 1 cup frozen broccoli
- 1/2 cup shredded cabbage
- 2 tbsp soy sauce
- 1/2 cup water
- 1 tbsp vegan butter
- pinch salt, pepper
Here’s what to do:
Cook the vegan dumplings according to instructions. When they are almost done cooking in the pan, I add 1/2 tbsp vegan butter to coat them and mix well. While they cook, heat the other 1/2 tbsp vegan butter in a pan and add the frozen broccoli. Cook until the edges are brown and season with salt and pepper. Shred the cabbage into small pieces (if you want a sprinkle of red wine vinegar here, it’ll lighten this dish up). When the dumplings and broccoli are both done, add it all to your plate and mix well with soy sauce.
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