Chicken-Free Laksa Dumpling Soup (Vegan Friendly!)Delicious, full of flavour and vegan - what more could you want! This laksa is so warming you will feel as though you are being hugged from the inside out. The beautiful laksa flavours start within the dumpling and continue in the soup, not to mention this meal is packed with extra veggies, to ensure a fully satisfying meal.“How can these be chicken-free?”Sunfed’s natural yellow pea protein is packedcwith high protein, iron, and zinc meaning they are not only better for you but the environment as well, a guilt-free dumpling. The Sunfed ‘meat’ is accompanied by an amazing blend of spices, organic coconut, lemongrass, kaffir lime leaves and galangal - our mouths are watering, are yours?Flavour you can see!Turmeric is added to the dumplings pastry enhancing not only the appearance of the dumplings but the flavour too. Colours are matched throughout the meal with the vibrant laksa and freshness of the greens. Something about those bright colours just makes us feel happy!
Summer is just around the corner, bringing garden parties and BBQs with it! It can be hard to think of quick, easy plates to share with your friends and family. Why not try something new with these dumpling lettuce cups? They can be made with any of our dumpling range, but they’re great (and vegan friendly!) using our Hemp & Edamame dumplings.
Just prep your vegetables ahead of time and cook the dumplings at the party! We’ve taken the work out of cooking dumplings by pre-steaming them before they’re frozen. This means that all you need to do is heat them through in a pan! This takes less than five minutes and you’ve got hot, freshly cooked dumplings to serve. Make sure you’ve got your Mum’s Sauce ready for dipping!
Hemp & Edamame Dumpling Lettuce Cups
Let’s celebrate spring by inviting your friends over for some of these yummy and fresh dumpling lettuce cups. Great as a starter or main. Let’s the dumpling party started!
Whether you’re vegetarian, vegan or just looking to add an extra hit of protein to your diet, mushrooms should be a go-to. Our Six Mushroom vegan dumplings, paired with delicious meaty vegetables, make the perfect plant-based meal. Look no further for your next meatless Monday dinner idea!
The magic of mushrooms
Mushrooms are packed full of nutrients but light on calories. They’re great sources of riboflavin and niacin, nutrients that are usually found in meat. It’s essential to replace these in plant-based diets, and mushrooms make this easy! Of course, different types of mushrooms offer different nutrients. Luckily, our Six Mushroom dumplings cover all the bases. A blend of enoki, shiitake, woodear, oyster, portobello and brown button mushrooms mean that you’re not missing out on anything that the fungi have to offer. Even the carnivores won’t miss the meat either, with the delicious umami flavour and meaty texture. They’ll be gone so fast, you won’t even notice!
The perfect vege medley
The great thing about this recipe is that you can mix and match the vegetables to whatever you have in the fridge. To make the perfect plant-based meal, we recommend using some ‘meatier’ options. Eggplant, zucchini and capsicum all work wonders at keeping you full for longer. For this recipe, you’ll simply cut the vegetables into thin strips and stir-fry them! To flavour the dish, we use the House of Dumpling’s special recipe Mum’s Sauce. In all its soy, garlic-y, ginger-y goodness, it’s the ideal partner for stir-fry dishes.
Protein Packed Vegan Mushroom Dumplings & Veges
Who needs meat when you've got these protein packed mushroom dumplings and meaty veges!?
Pho is a traditional Vietnamese noodle soup that has become a bit of a cult dish in recent years! It’s no wonder why – it’s healthy and delicious but still a fantastic comfort food. The classic pho recipe is made up of chicken or beef broth, rice noodles, fresh herbs and thinly sliced beef that finishes cooking in the bowl! The flavours are so delicious that we decided to create our own pho-style dumpling soup. We used our Six Mushroom vegan dumplings to make a vegetarian dish that can be easily made vegan with just a few swaps!
Phanatic about pho
The exact origins of the famous dish are debated, but it came about in the early 1900s as a breakfast option for field workers. It’s still traditionally eaten in the morning in Vietnam. Just like how coffee warms you up in the morning, a good bowl of pho does the same! Street vendors in big cities like Hanoi sometimes wake up as early as 2am to start their broth. Perfecting pho broth is a fine art, with lots of flavours and spices needing to come together just right. In our pho dumpling soup recipe, we are showing you how to make a simplified version of pho – this one takes 15 minutes instead of hours!
The secret is in the stock!
We have a passion for finding the best quality local ingredients for our food, and stock is no exception! We use Foundation Foods stock with our dumplings and we reckon they’re the best in the biz. They’ve been making stock for close to 20 years, so they really know their stuff! For this recipe, we use their Asian Master Stock, which combines garlic, ginger and star anise for that authentic pho flavour. It’s also completely vegan, so perfect for this recipe! If you can’t find this, you can use vegetable stock instead and add some of your own spices. The great thing about pho is that it’s so easy to experiment with different flavours. You can add cinnamon, cloves, star anise, cardamom or whatever you’d like! Feel free to mix and match your favourite spices and see what you like.
The stars of this dish are, of course, our Six Mushroom vegan dumplings! How can you fit six (!!) different types of one mushroom in one little dumpling, you may ask? We won’t share our secret mushroom methods, but we can say that each dumpling has a mix of enoki, shiitake, woodear, oyster, portobello AND brown button mushrooms, all wrapped up in a tomato pastry wrapper. A mushroom lover’s dream! Even for meat-eaters, the earthy, umami flavours of these dumplings do not disappoint. They’re also packed full of healthy goodness! Mushrooms have loads of fibre and protein, so they’re perfect for a vegetarian or plant-based diet. We flavour our mushroom dumplings with a 20 month aged organic miso that is the perfect accompaniment to the rich flavours of the pho broth.
Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings
A quick and easy vegetarian pho noodle soup with mushroom dumplings.
Although kale chips have been all the rage in recent years, grilled broccoli is starting to make its way to the top! In this recipe, we show you how to make the perfect pesto grilled broccoli to accompany our Edamame & Hemp vegan dumplings.
Plant-based and packed with nutrients
We have three vegan dumpling options, including our Edamame & Hemp dumplings. Sweetened with kumara and made with hemp seeds and protein from The Hemp Farm, these are an easy and delicious way to get essential nutrients into your diet. Hemp has one of the most nutrient-packed seeds out there. Hemp hearts, which are the edible inside of a hemp seed, are made up of nearly one quarter protein and are packed with fibre. This makes them the perfect choice for plant-based recipes like this one as you’re still getting your protein in!
The best pesto out there!
You can use any pesto of your choice in this dish, but we recommend Genoese Plant-Based pesto. The basil is grown on the company’s own farm in Fiji and flown to New Zealand weekly to be blended into their signature pesto. It’s hard to beat for freshness and flavour, and in our opinion is one of the best quality pesto products in the market!
To make this recipe completely vegan, their plant-based option is perfect. They replaced the parmesan with nutritional yeast to create a product that is not only completely vegan, but tastes just like the real thing! Nutritional yeast is an essential for anyone who wants to reduce their dairy intake without sacrificing cheesy flavours. It’s also packed with protein and often comes fortified with B-12 so is a perfect dairy replacement. Alongside our vegan dumplings, this creates the perfect plant-based meal!
The toasty hack – it’s life changing!
Something that sets our dumplings apart is that they’re pre-steamed before you buy them! This means that they only take five minutes to cook after thawing. In this recipe, we use our toasty method for a quick and easy hack that’s perfect for meals on the go or at work! All you have to do is pop your dumplings in an oiled sandwich press for five minutes and you have a healthy, delicious meal ready to go. You can even put them in between some baking paper sheets for a dish-less meal!
And don’t forget the sauce!
We recommend serving this meal with our Mum’s Sauce and Chilli Oil! Mum’s Sauce is Vicky’s mum’s secret recipe – it’s like soy sauce, only so much better! It’s the perfect accompaniment to dumplings, especially with the earthy flavours of edamame and hemp. Of course, if you’re a spice lover, our Chilli Oil is a must! In many Asian cuisines, chilli oil is a staple. It goes with rice dishes, noodles dishes and of course, dumpling dishes. Try our authentic and delicious Chilli Oil and you won’t look back!
Vegan Edamame Dumplings with Charred Pesto Broccoli
As spring comes into swing, salad season is heating up! In the warmer months, we tend to reach more for fresh food and lighter flavours. While you may think of dumplings as comfort food, we are showing you how to create a zingy, delicious vegan dumpling salad in less than 15 minutes! You will only need a salad bowl and a sandwich press to create this dish to impress.
The star of this salad is baby beetroot! Beetroot has been gaining popularity in recent years as a superfood. It is said to reduce blood pressure and increase blood flow, as well as containing a heap of anti-oxidants. Today, we’re using marinated baby beetroot which are easy to find in any supermarket, and a lot less hassle than the fresh stuff.
The dressing for the salad combines lemon juice with wholegrain mustard for a kick to offset the sweetness of the beetroot. The light, tangy flavours are perfect for a kiwi summer salad! This dish will be a hit at any BBQ, pool party or Christmas get-together.
Our vegan Mushroom Dumplings are made up of six (!) different types of mushrooms. Enoki, shiitake, oyster, portobello and brown mushrooms are flavoured with 20 month aged organic miso to create the vegan dumpling of dreams. You can cook our dumplings in lots of different ways, but in this recipe we’re using a sandwich press to make the perfect dumplings is 5-10 minutes!
Baby Beet Kale Salad + Mushroom Dumplings
It may surprise you, but beetroot and mushrooms are a match made in heaven!