Vegan Soup Dumpling Lasagna
This veganized version of the viral Soup Dumpling Lasagna lives up to the hype! Wildly tasty, easy to make and packed with nourishing ingredients, it’s a fabulous fusion of East meets West.
Watch how to make my Vegan Soup Dumpling Lasagna over on my YouTube channel! And don’t forget to subscribe while you’re at it 😉
Ingredients & Inspiration
I don’t make every trending recipe I see on TikTok, but this ‘dumpling lasagna‘ really caught my eye. It essentially takes the main components of Chinese soup dumplings, aka wontons, and prepares them in an Italian-style layered lasagna. Genius. Most of the recipes I saw used ground pork, but a few plant-based versions I saw floating around used tofu instead. So I give you my own plant-based spin, introducing my Vegan Soup Dumpling Lasagna!
Ingredients:
- 1 12-oz block tofu, crumbled
- 4 oz shitake or cremini mushrooms, finely minced
- 1 small carrot, finely minced
- 2 cups Chinese cabbage, thinly sliced or shredded
- 4 green onions, plus more for garnish, sliced
- 4 cloves garlic, finely minced
- 1” piece ginger, finely minced or grated
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp chili oil
- ½ tbsp dark soy sauce (sub more regular soy sauce)
- 1 tsp Chinese 5 spice
- Sesame oil
- Wonton wrappers
- Veggie broth
How to Make Vegan Soup Dumpling Lasagna
This is the perfect recipe to use a food processor for your tofu and veggie prep as it makes it go so much faster! If you don’t have one, no worries, everything can just be chopped.
Instructions
- Working in separate batches, finely chop the tofu and veggies using a food processor: Roughly crumble the block of tofu in the food processor bowl, followed by the roughly chopped mushrooms. Pulse several times until you’re left with a relatively fine mince. Transfer contents into a large bowl.
- Add the roughly chopped cabbage and pulse a few times until it looks somewhat shredded, then transfer to the bowl with the tofu and mushrooms. Pulse the garlic and ginger until finely minced and then add the roughly chopped carrot and pulse until it’s a fine mince. Transfer to the bowl of veggies.
- Warm a large non-stick sauté pan over medium-high heat and add all the chopped veggies and tofu (No oil is required as there’s so much moisture in the mix that it’s very unlikely to stick, but if your pan isn’t non-stick you can add a tbsp of oil). Cook through for about 5 to 7 minutes, stirring frequently, to sweat out the veggies but not cook them through completely.
- At around 5 minutes, stir in the soy sauce, dark soy sauce, rice vinegar, chilli oil, and Chinese 5 spice. Remove from the heat.
- Grab a medium-sized casserole dish of any shape and lightly coat the bottom and sides in toasted sesame oil (or use cooking spray). Add a layer of wonton wrappers along the bottom, dunking them in a bowl of water first, until the bottom is completely covered. Spoon a layer of the filling on top, eye-balling it to make sure you have enough for about 3 layers total. Repeat with the wonton layers and filling, and add a final layer of wonton wrappers to the top (doubling the top layer if you want it a bit chewier). Lastly, pour over ½ cup of veggie broth on top.
- Preheat oven to 415℉. Nestle the casserole dish inside of a larger one. Pour boiling hot water into the larger casserole dish until it comes about halfway up the side of the smaller dish. Cover with aluminum foil or a lid if the larger dish has one, sealing tightly around the edges to trap steam. Place on middle rack in the oven and bake for 40 to 45 minutes, steaming the casserole until the wonton wrappers on top are dimpled and rippled.
- Cut into squares and serve hot. Garnish with your favourite toppings, but my recommendations are chilli oil, sesame seeds and extra green onions. Enjoy!
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Vegan Soup Dumpling Lasagna
This veganized version of the viral Soup Dumpling Lasagna lives up to the hype! Wildly tasty, easy to make and packed with nourishing ingredients, it's a fabulous fusion of East meets West.
Ingredients
Method
- Working in separate batches, finely chop the tofu and veggies using a food processor: Roughly crumble the block of tofu in the food processor bowl, followed by the roughly chopped mushrooms. Pulse several times until you're left with a relatively fine mince. Transfer contents into a large bowl.
- Add the roughly chopped cabbage and pulse a few times until it looks somewhat shredded, then transfer to the bowl with the tofu and mushrooms. Pulse the garlic and ginger until finely minced and then add the roughly chopped carrot and pulse until it's a fine mince. Transfer to the bowl of veggies.
- Warm a large non-stick sauté pan over medium-high heat and add all the chopped veggies and tofu (No oil is required as there's so much moisture in the mix that it's very unlikely to stick, but if your pan isn't non-stick you can add a tbsp of oil). Cook through for about 5 to 7 minutes, stirring frequently, to sweat out the veggies but not cook them through completely.
- At around 5 minutes, stir in the soy sauce, dark soy sauce, rice vinegar, chilli oil, and Chinese 5 spice. Remove from the heat.
- Grab a medium-sized casserole dish of any shape and lightly coat the bottom and sides in toasted sesame oil (or use cooking spray). Add a layer of wonton wrappers along the bottom, dunking them in a bowl of water first, until the bottom is completely covered. Spoon a layer of the filling on top, eye-balling it to make sure you have enough for about 3 layers total. Repeat with the wonton layers and filling, and add a final layer of wonton wrappers to the top (doubling the top layer if you want it a bit chewier). Lastly, pour over ½ cup of veggie broth on top.
- Preheat oven to 415℉. Nestle the casserole dish inside of a larger one. Pour boiling hot water into the larger casserole dish until it comes about halfway up the side of the smaller dish. Cover with aluminum foil or a lid if the larger dish has one, sealing tightly around the edges to trap steam. Place on middle rack in the oven and bake for 40 to 45 minutes, steaming the casserole until the wonton wrappers on top are dimpled and rippled.
- Cut into squares and serve hot. Garnish with your favourite toppings, but my recommendations are chilli oil, sesame seeds and extra green onions. Enjoy!
Video
Notes
Stovetop method: You can prepare this recipe in separate smaller dishes and place them in a large saucepan with a few inches of water in the bottom. Cover the saucepan with the lid and steam over medium-heat for 35 to 40 minutes.
