Mushroom dumplings in carrot sauce
Dumplings are surely one of the best vegan dishes, and in this delicious recipe they’re made with millet and mushrooms. So easy to prepare and full of flavour. They pair well with a carrot sauce full of warming and aromatic spices.
Ingredients
Sauce:
Meatballs:
Additionally:
Preparation
Step 1
Thinly slice the carrots and onion. Mix with the spices and crushed garlic (using a garlic press) and sauté in olive oil. Pour in the water and simmer over low heat until tender. Season with Kikkoman Less Salt Soy Sauce and blend into a smooth sauce.
Step 2
Rinse the millet and scald it with boiling water. Then, add double the amount of water and bring it to a boil. Reduce the heat and cook for 12 minutes.
Step 3
Dice the onion, grate the mushrooms using a grater, and mix with lemon juice. Sauté the mixture in olive oil until the mushrooms soften, and the liquid evaporates from them.
Step 4
To the cooked millet, add the mushrooms with onion, add herbs, pepper, and Kikkoman Less Salt Soy Sauce. Mix everything and shape into small balls, then fry them in oil until they turn golden brown. Serve them with carrot sauce, chopped jalapeno pepper, parsley, and couscous.
Tip:
Instead of couscous, you can use millet, or serve the dish with pita bread or naan.
Recipe-ID: 1208
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Thinly slice the carrots and onion. Mix with the spices and crushed garlic (using a garlic press) and sauté in olive oil. Pour in the water and simmer over low heat until tender. Season with Kikkoman Less Salt Soy Sauce and blend into a smooth sauce.
Rinse the millet and scald it with boiling water. Then, add double the amount of water and bring it to a boil. Reduce the heat and cook for 12 minutes.
Dice the onion, grate the mushrooms using a grater, and mix with lemon juice. Sauté the mixture in olive oil until the mushrooms soften, and the liquid evaporates from them.
To the cooked millet, add the mushrooms with onion, add herbs, pepper, and Kikkoman Less Salt Soy Sauce. Mix everything and shape into small balls, then fry them in oil until they turn golden brown. Serve them with carrot sauce, chopped jalapeno pepper, parsley, and couscous.
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