Roast Dumplings and Root Vegetables with Vegan Labneh

Serving Size 6

Prep Time 25 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

Inspired by: Dolly and Oatmeal and Wholesome Yum 

 

  • 1 package Nasoya Dumplings, flavor of your choosing  
  • 2 medium beets, peeled and cut thin with a mandolin  
  • 1 large sweet potato, peeled cut thin with a mandolin 
  • 4 medium parsnips, cut thin with a mandolin 
  • 3 large carrots, cut thinly 
  • ¼ c olive oil  
  • Fresh rosemary, chopped  
  • Fresh thyme leaves  
  • 1 tsp garlic powder 
  • Sea salt, to taste  
  • Black pepper, to taste 
  • Chili crisp, for garnish  

For the Labneh: 

  • 24 ounces unsweetened plant-based greek-style yogurt 
  • 1 teaspoon fresh lemon juice 
  • 1/4 fine sea salt 

Preparation

  1. To make the labneh (make the day before)
  2. Line a fine mesh strainer with a nut milk bag, and place them over a large bowl, making sure the bowl is big enough that the strainer doesn’t touch the bottom - you want at least an 1 1/2-inches between the bottom of the strainer and the bottom of the bowl.
  3. In another large bowl, stir together the yogurt, lemon juice, and salt. pour the yogurt mixture into your nut milk bag. tie the bag closed and cover the bowl with a clean dishtowel. place in your refrigerator and let rest for 24 hours.
  4. After the 24-hour rest period, remove the dishtowel. at this point there will be quite a bit of liquid at the bottom of the bowl - discard it - and when you loosen your nut milk bag you will find that your yogurt has thickened significantly.
  5. Scrape the labneh from your nut milk bag and store in an airtight container for up to 1 week.
  6. To roast the vegetables:
  7. Preheat the oven to degrees 425 degrees F.
  8. Combine the chopped vegetables in a large bowl. Drizzle with olive oil.
  9. Add rosemary, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
  10. Arrange the vegetables in a single layer on a large baking sheet If it’s not a good non-stick surface, spray with cooking spray or brush with olive oil first.
  11. Roast root vegetables in the oven for about 25 minutes.
  12. To roast the dumplings:
  13. 15 minutes into roasting the vegetables, pull out the baking tray and add your dumplings straight from the package. Roast for 10 more minutes until the dumplings are heated through and the vegetables are soft and caramelized. Serve on a bed of labneh with drizzled chili crisp.

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