Vegan Homemade Pasta Dumplings
Elevate your vegan culinary skills with this irresistible recipe for Vegan Homemade Pasta Dumplings! Crafted from simple pantry staples like all-purpose flour, olive oil, and warm water, the tender homemade pasta envelopes a flavorful, protein-packed filling of crumbled tofu, vibrant spinach, garlic, and nutritional yeast. These dumplings are boiled to perfection and then lightly sautéed in vegan butter for a golden, crispy finish. Brightened with fresh lemon juice and garnished with parsley, they’re perfect as a plant-based main course or an appetizer that delights all palates. Easy to make yet wonderfully elegant, this recipe is a true celebration of comfort food with a vegan twist—ideal for beginners and seasoned cooks alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 7 ounces Firm tofu
- 1 cup Spinach, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegan butter
- 1 tablespoon Fresh lemon juice
- 0.25 cup Chopped parsley
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add in the warm water and olive oil, mixing with a fork until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling. Crumble the firm tofu into a bowl and mix with chopped spinach, minced garlic, nutritional yeast, soy sauce, and black pepper. Adjust seasoning to taste.
After the dough has rested, roll it out on a floured surface until it’s about 1/16 inch thick. Using a round cutter or a glass, cut out circles about 3 inches in diameter.
Place a small spoonful of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly to seal. You can use a fork to crimp the edges for extra security.
Bring a large pot of salted water to a boil. Gently place the dumplings into the boiling water. Cook for 4-6 minutes, or until they float to the top. Remove them with a slotted spoon.
In a large skillet, melt the vegan butter over medium heat. Add the cooked dumplings, sauté gently until they are slightly golden and crispy on the edges, about 3-4 minutes.
Finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley before serving.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 3.3 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1631 mg | 125% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
