Dumplings & Carrot Chickpea Sauce

Serving Size 12

Prep Time 20 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Tofu Vegetable Dumplings 
  • 6 to 7 large carrots, chopped into 2” pieces
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • big pinch of sea salt
  • 1 (15oz) can of chickpeas, aquafaba aka bean juice reserved
  • 6 tablespoons orange juice, juice from about 1 large orange
  • 2 tablespoons olive oil
  • 1/4 cup of aquafaba juice
  • 1/2 to 1 teaspoon sea salt, to taste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pomegranate seeds

Crispy sage leaves

  • 8 to 10 sage leaves
  • 2 tablespoons olive oil
  • salt, to taste

Inspired by: Lahb Co

Preparation

  1. Begin by preheating your oven to 400 degrees Fahrenheit.
  2. While the oven preheats, rinse your carrots, remove the stems, and chop them into 2” to 3” pieces. Add the carrots to a quarter sheet (or sheet pan) and toss with 3 tablespoons olive oil, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a generous pinch of sea salt. Roast for 25 to 30 minutes and/or until the carrots or fork tender
  3. To a food processor or high-speed blender, add the roasted carrots, the can of chickpeas (drained with aquafaba reserved), orange juice, olive oil, and 2 tablespoons of aquafaba (to start). Season with sea salt (1/2 teaspoon to start), cinnamon, and nutmeg.
  4. Blend until smooth (about 3 to 4 minutes). If the mixture needs more liquid, add an additional 1-2 tablespoons of chilled aquafaba or water until my desired consistency. Taste the mixture and adjust the seasoning (salt, cinnamon, nutmeg) based on personal preference.
  5. Make crispy sage leaves: To a skillet, add about 2 tablespoons of olive oil and heat it over medium-low heat. Add your sage leaves and toast until slightly crispy. Drain on a paper-lined plate. Sprinkle with salt, to taste.
  6. Prepare Nasoya Dumplings according to package instructions for pan-frying.
  7. Spoon carrot mixture into appetizer spoons. Top with a dumpling, pomegranate seeds, and crispy sage leaf. Drizzle fresh, good-quality extra-virgin olive oil over the dumpling & dip.

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