Mushroom dumplings in carrot sauce

4.8 4 ratings
Total time 50 mins
15 mins preparation time
35 mins cooking time

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

2 portion(s)

Sauce:

3 
carrots
1 
onion
1 tsp
turmeric
 ½ tsp
ground coriander
2 
cloves garlic
1 tbsp
olive oil
400 ml
water

Meatballs:

100 g
millet
1 
onion
120 g
button mushrooms
1 tbsp
lemon juice
1 tbsp
olive oil
2 tbsp
chopped parsley
2 tbsp
chopped chives
1 pinch
of pepper
rapeseed oil for frying

Additionally:

1 
jalapeno pepper
parsley for garnish
100 g
couscous
Nutritional facts (per portion): 2210 kJ  /  528 kcal
16.5 g Fat
16.5 g Protein
77 g Carbohydrates

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

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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