Mouth-watering, rainbow goodness just got a fun new twist with this amazing Deconstructed Asian Veggie Dumplings dish. Say “goodbye” to takeout and “hello” to a perfectly healthy and quick weeknight dinner that the whole family will love. Tender-crisp veggies, earthy mushrooms, and chewy gnocchi are coated in an amazing umami sauce that is crazy delicious and satisfying, making it this week’s awesome Whip It Up Wednesday recipe.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
This week’s Whip It Up Wednesday is our vibrant Deconstructed Asian Veggie Dumplings dish. We are a family who loves anything Asian cuisine related. If you are like us, then you will love this beautiful dish.
The wholesome veggies, earthy mushrooms, and tender gnocchi all tossed in a savory sauce makes for a quick, easy and oh-so-delicious meal. This sauce has just the right flavors for a great taste bud experience.
Clean the Fridge
This is a total clean the fridge type of meal. Mix and match the veggies that need to be used up in your fridge or use your favorite veggie combo for a fantastic dish that comes together in no time flat.
Whip it up Wednesday
As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less. This recipe can be made in about 20 minutes, even faster if you buy sliced mushrooms.
Chinese “Take-Out” move over to make room for this tasty, easy to make dish. You won’t ever miss Chinese take-out again. This Whole Food Plant Based recipe is a nod to the classic Asian food fare with some obvious changes, of course. The recipe is simple and easy to prepare. It was gone in a flash!
Gnocchi for Dumplings
The gnocchi give the “dumpling” impression in this dish – who can resist that chewy goodness! There are quite a few Whole Food Plant Based gnocchi brands out there, just pick your favorite and you are good to go.
We love gnocchi in our Italian dishes, and we were so happy when we kitchen tested this dish using gnocchi. The gnocchi really give you that “dumpling” feeling without all the work!
It took Dad a little longer to get onboard. As you know Dad is Sicilian, and it took him a little longer to wrap his brain around using gnocchi in conjunction with the Asian cuisine. Once he had his first bite, he was SOLD! He thought it was very clever! LOL
We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!
- Large ceramic/enamel lined Dutch oven, skillet or similarly sized pot.
- Medium stock pot to boil the gnocchi
Mouth-watering, rainbow goodness just got a fun new twist with this delicious, healthy, and quick Deconstructed Asian Veggie Dumplings dish.
- 8 oz. sliced mushrooms (of choice) *
- 1 red bell pepper, julienne slice
- 1 carrot, julienne slice
- 4 oz. sugar snap peas, halved
- 5 green onions, sliced
- 3 Tablespoons reduced sodium tamari *
- 3 Tablespoons organic maple syrup
- 2 Tablespoons low sodium vegetable broth *
- 1 Tablespoon water (or broth)
- 1 Tablespoon rice vinegar
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 Tablespoon cornstarch (or arrowroot powder)
- 12 to 14 oz. GF gnocchi
- Sliced green onions
- Red pepper flake
- Toasted sesame seeds
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the gnocchi. Stir occasionally to prevent sticking. Boil the gnocchi according to package direction, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Sauce Ingredients in a bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the sliced mushroom with a splash of water, sauté over medium-high heat for approximately 5 minutes to get the mushrooms to release their water.
- Then all the remaining Base Ingredients and sauté for 4 to 6 minutes, largely dependent upon how crisp/tender you like your veggies.
- Add the Sauce Mixture to the skillet, stir to incorporate and thicken the sauce, bring the mixture to a boil, then add the cooked gnocchi. Stir to coat the gnocchi with the sauce. Simmer for several minutes to allow the flavors to marry.
- Serve topped with sliced green onions and red pepper flakes.
*TIPS for Success:
- Veggies: You can pretty much use any fresh or frozen veggies you want in this dish. Our suggestion is that you cook it to the desired crispness/tenderness before adding the sauce.
- Gnocchi Amount: The gnocchi really “drinks up” the sauce, so less gnocchi (12 oz.) is suggested if you really enjoy a nice coating of sauce on the gnocchi.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Mushrooms: In multiple kitchen tests, we used cremini mushrooms, button mushrooms, and Baby Bella mushrooms, they all worked great!
*Storage: Refrigerate and use within 5 days.
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