Viral Vegan Soup Dumpling Lasagna
Plantbaes cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added nutrition.
Watch the original videoA clever, time-saving hack that delivers the cozy flavor of soup dumplings without the tedious wrapping. Layers of wonton wrappers and a savory tofu-shiitake filling are steamed in a rich umami broth.
- Time
- 20 minutes
- Equipment
- Stovetop
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
In a small bowl, combine the mashed firm tofu, minced shiitake mushrooms, sliced green onion, grated ginger, soy sauce, and sesame oil. Mix thoroughly to create a uniform filling.
Prepare a small ramekin. Place one wonton wrapper at the bottom of the ramekin.
Spread a thin, even layer of the tofu and mushroom filling over the wrapper.
Repeat the layering process with the remaining wonton wrappers and filling, finishing with a wonton wrapper on top.
Pour the vegetable broth over the layered 'lasagna' in the ramekin.
Place the ramekin into a steamer basket over boiling water. Cover and steam for 15 minutes until the wrappers are tender and the filling is heated through.
Carefully remove the ramekin from the steamer. Serve immediately, topped with extra green onions or chili oil if desired.
Notes
This recipe is a vegan adaptation of the viral trend started by April Liang. It uses tofu and mushrooms to replicate the texture of traditional dumpling fillings while providing 15g of plant protein per serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 382
- Protein
- 21 g
- Carbs
- 38 g
- Fat
- 16 g
- Fiber
- 4 g
Where the calories come from
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