Vegan Inside Out Tempeh Asian Dumplings and Sugar Snap Pea Salad


One good thing about waiting in a doctor’s waiting room is the time to catch up on some of my magazines. This week that made for two delicious meals — this one and a trio of Indian dishes (that’s next up).

First up, the snap pea side dish. I snagged this out of a magazine at the office, and only had time to quickly jot down the ingredients as they called my name. SO, I have no idea if there is some order or technique I’m supposed to follow or how many it’s supposed to serve or anything. I just tossed everything in a container and stirred it up, then put on the lid and shook it up (and of course I can’t leave well enough alone, so I had to doctor it up a bit…)

Ingredients
• Sugar Snap Peas (not to be confused with flat snow peas) — I just grabbed some out of the bulk section at my local market. I’m not sure how many the recipe calls for!
• 1 Tbsp. lime juice (I ended up using the juice of one lime, about 2 Tbsp.)
• 1 tsp. fresh ginger, minced/grated through a microplane
• 2 Tbsp. olive oil (I did half olive oil, half sesame oil)
• red onion (I thinly sliced about 1/2 a small red onion)
• salt and pepper to taste
• sesame seeds
(Though it didn’t call for it, I think I included a splash or two of rice vinegar too)

This side dish/salad ended was really good! Very light and flavorful. It seems like the type of thing that would help it feel like summer, even on Christmas.

Next up, the “inside out” dumplings — much easier than meticulously stuffing wontons! I got this recipe out of my Whole Living magazine, in a feature of 6 “DIY Takeout” recipes (where one of my Indian dishes came from too). It’s supposed to be pork, but I swapped that out for crumbled tempeh and — voila! — a delicious asian vegan dish.

Of course, I doctored this up a bit too. It turned out really well! (I believe my not-hungry squeeze, while getting a third small helping, said something like, “I could eat this everyday and I would kill the leftovers at lunch. You should just make a giant pot of this next time.” I’m not sure you get a better endorsement than that.

Ingredients
• 3-4 Tbsp. oil — the recipe calls for olive oil, I did a mixture of olive, sesame and ginger oils (you may need more, since there’s no fat from the meat!)
• 1/4 tsp. red pepper flakes (I actually forgot they were in there…I’ll probably do more next time)
• 3 cloves of garlic, minced
• 1 Tbsp. ginger, minced
• 2 scallions, whites and greens separated (I used 5-6, keeping some pieces big and slicing the rest), thinly cut on the bias
• 1 pkg. of tempeh (I went with flax tempeh tonight)
• 1 lb. baby bok choy, leaves separated and rinsed, with large stems sliced in half length-wise
• 1 carrot, grated
• 2 Tbsp. white wine vinegar (maybe I could have gone with rice wine vinegar here? Maybe next time…)
• kosher salt to taste
• 6 oz. fresh wonton wrappers

1. Heat oil and pepper flakes over medium heat. Add garlic, ginger and scallion whites. Cook, stirring until scallions are tender, about one minute. (*Note: now’s a good time to get a small pot of water boiling — you’ll cook your wontons in it at the end!)

2. Add tempeh, crumbling with hands as you add it. Cook for 3 minutes.

3. Add bok choy, cover and steam until tender, about 5 minutes. (Add more oil here so it doesn’t burn, if you need to)

4. Remove from heat and add grated carrot. Add vinegar and salt. Set aside.

5. When water is boiling, add wontons one at a time to the water and cook until al dente, about 1 minute. Drain and add to pot.

Serve with scallion greens on top.  It also seems like this dish would be good with crushed peanuts too, but I’ll have to try that next time! I can’t wait for lunch tomorrow! Yum.

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3 responses to “Vegan Inside Out Tempeh Asian Dumplings and Sugar Snap Pea Salad

  1. Pingback: A Trio of Indian Goodness | I Eat Veg

  2. I want to eat this!! Looks so good, and smart move with the crumbled tempeh.

  3. Pingback: Vegan Red Pepper Spaghetti Sauce and Roasted Brussels Sprouts | I Eat Veg

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