I’m already big fan of semi-homemade vegan recipes—those concoctions that rely halfway on all of the great plant-based products that are available these days, and halfway on homemade touches. With New York suspended in a heatwave, and my desire to cook already relatively low, I’m more partial than ever to these kinds of meals. This vegan dumpling bowl with quick pickled radishes & almond miso sauce is a new favorite option.
Dumpling bowls! How has it taken me so long to find my way to this idea? My homemade bowls always have at least one source of complex carbs/starchy things, usually grains or pasta or potato. Dumplings are another great option, and these particular dumplings have the added bonus of plant protein.
These are Nasoya’s organic, vegan tofu vegetable dumplings, which are brand new. Part of why the dumpling idea hadn’t occurred to me until now is that I haven’t had a great, go-to, store-bought vegan dumpling option! Most options are sold frozen, but Nasoya’s are fresh, ready-to-cook and take only a few minutes to prepare; you can pan fry, steam or boil them, depending on your tastes.
The tofu vegetable flavor, which is featured here, includes mushrooms, scallions, and tamari. It’s mild enough that you can pair it with a bold sauce, but flavorful enough that the vegetables and seasonings are definitely detectable. The brand has also released a Thai basil flavor, which I’m excited to try next.
The dumplings need only three minutes of boiling (my preferred preparation method) before they’re ready to go, and I was happy to find that they held their shape nicely when cooking (I’ve had some chronic bad luck with vegan raviolis). If you boil them, I recommend using a slotted spoon to remove them from water, rather than pouring them into a colander to drain them, since they’re more delicate than pasta or noodles ?
The super firm tofu makes for a tender, but substantial filling, and it adds both protein and calcium to the product. I kept the rest of these bowls simple and as hands-off as possible: raw veggies, quick pickled radishes for a tart, zippy bite, and a tasty almond miso sauce that’s adapted from the spicy miso dressing in Power Plates (a favorite of mine). The dumplings are flavorful and satisfying, and they play nicely with some otherwise fresh and crispy accompaniments.
For the bowls:
- 2 packages 20 dumplings Nasoya organic vegan tofu vegetable dumplings
- 2 heaping cups shredded red cabbage
- 2 heaping cups broccoli slaw or another shredded/grated vegetable
- 2 cups thinly sliced cucumbers
- 1/2 cup quick pickled radishes below
- 1/2 cup almond miso sauce below
- Chopped green onion tops for serving
For the quick pickled radishes:
- 1 cup very thinly sliced radishes
- 1/2 cup boiling water
- 1/2 cup white vinegar
- 1 tablespoon cane sugar
- 1 teaspoon kosher salt
For the almond miso sauce:
- 2 tablespoons white miso or miso of choice
- 2 tablespoons almond butter substitute sunflower seed butter
- 2 tablespoons rice vinegar
- 1 tablespoon tamari
- 2 teaspoons maple syrup optional
- 1/2 teaspoon ground ginger or 2 teaspoons fresh ginger, grated on a microplane
- 1/4 teaspoon garlic powder or 1 small clove garlic, minced or grated on a microplane
- 2-3 tablespoons warm water
- Dash crushed red pepper flakes to taste
- To prepare the radishes, place the radish slices in a mason jar big enough to hold them. Whisk together the boiling water, vinegar, salt, and sugar. Pour this mixture over the radishes. Cover and allow them to sit for at least 20 minutes before using. The radishes will keep in an airtight container for several weeks in the fridge.
- To make the sauce, place all ingredients in a small bowl and whisk together. Start with two tablespoons warm water and add another if the sauce is too thick for your liking. The sauce will keep in an airtight container in the fridge for up to five days, and it can be prepared ahead of time, along with the radishes.
- To make the bowls, bring a large pot of water to boil. Add the dumplings gently, a few at a time. Boil for one minute, then reduce the heat to low. Simmer for 2 more minutes, than use a slotted spoon to remove them from the water.
- Divide the veggies and radishes between four bowls, then add 5 cooked dumplings to each bowl. Top each bowl with a couple tablespoons of sauce and a garnish of green onion tops, if you like. Serve.
I’ve been a fan of Nasoya’s products for a long time; the extra firm tofu is my go-to. I’m excited to see the brand expanding its ready-to-eat options, bringing plant protein to kitchens in fun, tasty, and accessible ways. Can’t wait to keep playing around with the dumplings—they might just become my standing option for a last minute appetizer.
It’s been a long week here, and I have to admit that my resolutions of groundedness before the DI begins were challenged by getting my first two placements. But I’ve kept things in perspective, I think, and I’m excited that the weekend is here. See you for the usual roundup.
This post is sponsored by Nasoya. All opinions are my own, and I love this go-to brand of tofu and Asian-inspired foods! Thanks for your support.