Note: This post is sponsored by Nasoya. All opinions are mine alone.
I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.
Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!
Source: Nasoya
The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.
This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.
Ingredients (serves 4):
- 2 tablespoons oil (I used olive oil)
- 2 (9 oz containers) Nasoya Thai Basil Vegetable DumplingsÂ
Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced fresh lemongrass
- 1 tablespoon chile garlic sauce
- the juice of 2 limes
Toppings (optional):
- peanuts, chopped
- fried shallots
- fresh cilantro, chopped
Nasoya Dumplings can be pan-fried or boiled. There are directions on the back of the package for both, but I decided to go with the preferred method – pan-fried.
Heat a large saute pan over medium-high heat (if you don’t have a large saute pan, you may need to cook the dumplings in batches). Add two tablespoons oil and swirl to coat. Add the dumplings to the pan and cook for 1 to 2 minutes, or until golden.
Flip each dumpling and cook for another 1-2 minutes. (If your pan is too small, add half of the dumplings, cook on each side, and remove. Repeat with the remaining dumplings, then add all back to the pan before adding the water.)
Carefully add 1/4 cup water and immediately cover to avoid splatter. Cook for 2 to 3 minutes, or until the water evaporates.
While the dumplings are cooking, whisk together the peanut butter, soy sauce, sesame oil, ginger, lemongrass, chile garlic sauce, and lime juice.
You want a fairly thin consistency, just thick enough to coat the whisk.
When the dumplings are finished cooking, add to four bowls. Drizzle with the spicy peanut sauce, then top with chopped peanuts, fried shallots, and/or fresh cilantro. Serve with what’s left of the spicy peanut sauce on the side, you’ll want it!
The flavors of the sauce help enhance the flavors of the vegetables in the dumpling. You get a little heat, some nice ginger and lemongrass notes, and then smoothness from the peanut butter in the sauce.
I like a little texture to my food, so the chopped peanuts and fried shallots were the perfect accompaniment! Best part? This meal was ready to eat in under 10 minutes!
Ingredients
- 2 tablespoons oil (I used olive oil)
- 2 (9 oz containers) Nasoya Thai Basil Vegetable Dumplings
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced fresh lemongrass
- 1 tablespoon chile garlic sauce
- the juice of 2 limes
- peanuts, chopped
- fried shallots
- fresh cilantro, chopped
Instructions
- Nasoya Dumplings can be pan-fried or boiled. There are directions on the back of the package for both, but I decided to go with the preferred method – pan-fried.
- Heat a large saute pan over medium-high heat (if you don’t have a large saute pan, you may need to cook the dumplings in batches). Add two tablespoons oil and swirl to coat. Add the dumplings to the pan and cook for 1 to 2 minutes, or until golden.
- Flip each dumpling and cook for another 1-2 minutes. (If your pan is too small, add half of the dumplings, cook on each side, and remove. Repeat with the remaining dumplings, then add all back to the pan before adding the water.)
- Carefully add 1/4 cup water and immediately cover to avoid splatter. Cook for 2 to 3 minutes, or until the water evaporates.
- While the dumplings are cooking, whisk together the peanut butter, soy sauce, sesame oil, ginger, lemongrass, chile garlic sauce, and lime juice.
- You want a fairly thin consistency, just thick enough to coat the whisk.
- When the dumplings are finished cooking, add to four bowls. Drizzle with the spicy peanut sauce, then top with chopped peanuts, fried shallots, and/or fresh cilantro. Serve with what’s left of the spicy peanut sauce on the side, you’ll want it!
