Vegan dumpling lasagne
Got leftover wonton or gyoza wrappers? Try this creative Asian-European fusion dish. A lighter alternative to traditional lasagne, it's layered with dumpling wrappers instead of pasta for a comforting twist on a classic.
Ingredients
For the lentil bolognese:
For the cashew tofu sauce:
Nutritional facts (per portion):
2,911 kJ / 696 kcalPreparation
Step 1
1 small onion – 1 small garlic clove – 80 g red lentils – 1 tbsp Kikkoman Toasted Sesame Oil – 100 g chestnut mushrooms – 80 g baby leaf spinach – 20 g sun-dried tomatoes – 200 g chopped tomatoes, tinned – 100 ml water – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ¼ tsp chilli flakes – ¼ tsp black pepper, freshly ground
Finely chop the onion and garlic clove and cook with the lentils in the Kikkoman Sesame Oil in a saucepan. Slice the chestnut mushrooms, add with the spinach and sweat briefly. Finely chop the sun-dried tomatoes, add with the tinned tomatoes and water, bring to a boil and simmer for approximately 15 min. Season the bolognese with the Lemon Ponzu, chilli flakes and pepper.
Step 2
30 g cashew nuts, soaked – 80 ml plant-based milk – 1 tbsp nut butter – 60 g silken tofu – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp nutritional yeast – 3 pinch nutmeg, ground – 4 pinch black pepper, freshly ground
Blend the soaked cashew nuts with the plant-based milk, nut butter and tofu until smooth, then season with the Lemon Ponzu, nutritional yeast, nutmeg and pepper.
Step 3
2 beef tomatoes – 12 wonton wrappers, suitable for steaming (approx.), alternatively rice paper – 50 g vegan cheese alternative, grated (approx.) – 1 tbsp pine nuts, toasted – A few basil leaves
Preheat the oven to 200 °C. Slice the beef tomatoes. Spread 3 tbsp of the cashew tofu sauce over the base of a baking dish. Lay 3 wonton wrappers on top (halving them if necessary), spread over a third of the lentil bolognese and a third of the tomato slices, then repeat this layering twice more, finishing with a layer of wonton wrappers. Spread the remaining cashew tofu sauce over the top, scatter over the vegan cheese alternative and bake in the preheated oven for approximately 30 min. Garnish with the pine nuts and basil and serve.
Tip
Pour boiling water over the cashew nuts and they will only need approximately 1 hour to soak. Alternatively, soak in cold water overnight.
Recipe-ID: 1805
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1 small onion – 1 small garlic clove – 80 g red lentils – 1 tbsp Kikkoman Toasted Sesame Oil – 100 g chestnut mushrooms – 80 g baby leaf spinach – 20 g sun-dried tomatoes – 200 g chopped tomatoes, tinned – 100 ml water – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ¼ tsp chilli flakes – ¼ tsp black pepper, freshly ground
Finely chop the onion and garlic clove and cook with the lentils in the Kikkoman Sesame Oil in a saucepan. Slice the chestnut mushrooms, add with the spinach and sweat briefly. Finely chop the sun-dried tomatoes, add with the tinned tomatoes and water, bring to a boil and simmer for approximately 15 min. Season the bolognese with the Lemon Ponzu, chilli flakes and pepper.
30 g cashew nuts, soaked – 80 ml plant-based milk – 1 tbsp nut butter – 60 g silken tofu – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 1 tsp nutritional yeast – 3 pinch nutmeg, ground – 4 pinch black pepper, freshly ground
Blend the soaked cashew nuts with the plant-based milk, nut butter and tofu until smooth, then season with the Lemon Ponzu, nutritional yeast, nutmeg and pepper.
2 beef tomatoes – 12 wonton wrappers, suitable for steaming (approx.), alternatively rice paper – 50 g vegan cheese alternative, grated (approx.) – 1 tbsp pine nuts, toasted – A few basil leaves
Preheat the oven to 200 °C. Slice the beef tomatoes. Spread 3 tbsp of the cashew tofu sauce over the base of a baking dish. Lay 3 wonton wrappers on top (halving them if necessary), spread over a third of the lentil bolognese and a third of the tomato slices, then repeat this layering twice more, finishing with a layer of wonton wrappers. Spread the remaining cashew tofu sauce over the top, scatter over the vegan cheese alternative and bake in the preheated oven for approximately 30 min. Garnish with the pine nuts and basil and serve.
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