The Vegan Soup Dumpling Lasagna is a delicious and comforting meal. This dish contains four grams of fiber and 285 calories per serving. Takes 55 minutes to prepare this dish, a perfect choice for busy days. It contains shiitake mushrooms, extra-firm tofu, ginger, garlic, scallion, Chinese cabbage, sesame oil, tamari, maple syrup, gochujang, miso paste, wonton wrappers, crispy chili oil, and boiling water. We may pair this dish with garlic rice, chili garlic noodles, brown rice, miso soup, ginger soy sauce, vegetable Wonton soup, chili garlic sauce, or asian vegetable soup. Store this Vegan Soup Dumpling Lasagna in the container for three days.
STATS:
- Total time: 55 minutes
- Calories: 285 kcal
- Diet: Vegan
- Serving size: 1/3 of the recipe
- Cooking time: 30 minutes
- Serving: 3
- Course: Main
- Preparation time: 25 minutes
- Cuisine: Chinese
EQUIPMENT:
- Medium heatproof bowl
- Small bowl
- Cutting board
- Measuring spoons
- Chef’s knife
- Grater
- Fork
- Mixing bowl
- Small baking dish
- Measuring cups
- Aluminum foil
- Oven
- Wooden spoon
INGREDIENTS:
- 2 tsp sesame oil
- 7 oz extra-firm tofu
- One tbsp grated ginger
- 6 pieces of dried shiitake mushrooms
- 1 minced garlic clove
- Half cup shredded Chinese cabbage
- 1 sliced scallion
- Two tsp low-sodium tamari
- 1 tsp maple syrup
- Two tsp gochujang
- 1 tsp miso paste
- 15 wonton wrappers
- One tsp crispy chili oil
- 2 cups boiling water
INGREDIENT NOTES:
DRIED SHIITAKE MUSHROOMS:
- They give a strong and deep taste to the filling. Mushrooms get soft when we soak them in the water and keep the lasagna moist. You may use button mushrooms as per your preference.
EXTRA-FIRM TOFU:
- It is the main ingredient that makes the hearty filling and works well with the seasoning. You may use crumbled tempeh as an alternative.
SCALLION:
- Scallion gives freshness and a mild onion taste to the dish. It maintains the rich tofu and mushroom mixture. You may use finely chopped chives as another choice.
MAPLE SYRUP:
- It gives a small amount of sweetness and maintains the savory ingredients. Agave syrup is a good alternative to use instead.
GOCHUJANG:
- This ingredient makes the spicy and sweet taste of the filling. It adds depth and makes the dumpling filling more exciting. You may use a little sriracha as another idea.
INSTRUCTIONS:
PREPARE THE MUSHROOMS AND TOFU:
- Put the dried shiitake mushrooms in the heatproof bowl.
- For 20 minutes, soak the mushrooms in 2 cups of boiling water then remove them from water.
- Squeeze out extra liquid from the mushrooms and keep the soaking liquid.
- Discard the tough mushroom stems and chop their caps.
- Press the tofu properly to remove extra moisture and crumble it in the bowl.
- Keep the pieces small to mix well with the dumpling filling.
MAKE THE FILLING:
- Warm the skillet over a moderate flame and add sesame oil.
- Then cook ginger, garlic, scallion, and cabbage for 3 minutes, then mushrooms for two minutes.
- Include crumbled tofu, tamari, maple syrup, miso paste, and gochujang.
- Now mix all the components well then cook for 4 minutes and adjust the seasoning.
MAKE THE LASAGNA:
- Grease the dish and dip one wonton wrapper in the stored mushroom liquid.
- Put 5 wonton wrappers in the bottom of the dish and spread half of the filling on the wrappers.
- Include another 5 wonton wrappers on them and include the left filling on it.
- Then include 5 wonton wrappers on top and drizzle a few tbsp of reserved mushroom liquid around the edges of the dish.
BAKE AND SERVE:
- Cover the dish with foil and bake for 20 minutes at 375°F.
- Bake the dish for another 20 minutes after removing the foil then cool the lasagna for 5 minutes.
- Lastly, drizzle crispy chili on top and slice gently to serve.
SERVING SUGGESTIONS:
SALADS:
- Asian Cucumber Salad
- Sesame Cabbage Slaw
- Carrot and Daikon Salad
- Edamame Salad
VEGETABLES:
- Steamed Broccoli
- Steamed Bok Choy
- Sesame Green Beans
- Steamed Snow Peas
RICE DISHES:
- Steamed Jasmine Rice
- Brown Rice
- Garlic Rice
- Scallion Rice
NOODLE DISHES:
- Sesame Noodles
- Garlic Soba Noodles
- Vegetable Rice Noodles
- Chili Garlic Noodles
SOUPS:
- Miso Soup
- Vegetable Wonton Soup
- Ginger Mushroom Soup
- Asian Vegetable Soup
DIPPING SAUCES:
- Ginger Soy Sauce
- Chili Garlic Sauce
- Sesame Dipping Sauce
- Sweet Chili Sauce
TIPS:
- Remove extra water from the tofu to absorb the seasoning well and avoid a watery filling.
- Do not soak the wonton wrappers too much in the water so that they start falling apart.
- Store the soaked mushroom liquid to include moisture in the lasagna.
- Adjust the quantity of chili oil and gochujang if you want the mild version of the dish.
STORAGE INFORMATION:
FRIDGE:
- Cool the lasagna and place it in the container to store for 3 days.
FREEZER:
- Wrap the baking dish tightly and freeze for one month.
FAQs:
Can I make this dish earlier?
- Yes, you may refrigerate the filling and assemble the lasagna early, then bake when needed to serve.
How can I make this recipe vegan?
- The ingredients included in this dish are naturally gluten-free.
Can I make this dish less spicy?
- Yes, you may reduce the gochujang and chili oil or exclude them completely, as per your choice.
How to make the wonton wrappers tender?
- Moisten the wonton wrappers with the mushrooms’ soaking liquid and cover the dish while baking to make them tender.
NUTRITIONAL INFORMATION:
Net carbs: 35 g
Iron: 3.6 mg
Total carbs: 39 g
Vitamin A: 1,250 IU
Fiber: 4 g
Calcium: 155 mg
Protein: 16 g
Calories: 285 kcal
Sodium: 720 mg
Potassium: 430 mg
