P L A Y L I S T

Southern Dumplings ⓥ🌱

Since learning that Pillsbury crescent rolls are vegan, I've been trying different recipes. First, I made vegan pigs in a blanket, using LightLife Gimme Lean sausage and the crescent rolls. The rolls were so good, I decided to get the Pillsbury crescent dough sheet to get creative. 

 

This recipe spawned from a craving for dumplings and creamy mac & cheese. So I combined Banza chickpea pasta, a vegetable medley and homemade cheese sauce wrapped in crescent dough. For gluten-free, just leave out the crescents and enjoy the pasta, veggies and sauce. All the ingredients below are rough estimates, because we all know vegans just throw vegetables together and it's always bomb. 

 

INGREDIENTS

 

1 box Banza Chickpea Pasta

2 Pillsbury Crescent Dough Sheets

2-3 cups vegetable medley

1 tbsp avocado oil

2 garlic cloves, minced

2 bay leaves

2 tsp red pepper flakes

1 tsp thyme

1 tsp cumin

cracked black pepper & sea salt to taste

 

 Cheese Sauce

2 cups soy milk (unsweetened)
3/4 cup nutritional yeast

1/2 cup avocado oil

3 garlic cloves

2 tsp sea salt

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit for baking later. (Gluten-free? Skip this step)

  2. In a medium pot, boil water with 2 garlic cloves, bay leaves, avocado oil, red pepper flakes, cracked black pepper and sea salt. Once the water is to a boil, add in a pasta and vegetable medley to cook for 8 minutes or until tender. Drain and set aside.

  3. In a blender, add all ingredients for the cheese sauce except the milk. Blend on high speed until everything is blended evenly. Slowly add in the milk until smooth and desired creaminess reached.

  4. Place the pasta and veggie blend back into the pot on low heat, add cheese sauce, thyme, cumin, black pepper, sea salt and toss evenly. Allow the sauce and blend to simmer on low heat while preparing crescent dough. (If gluten-free, stop here and serve up the pasta to enjoy!)

  5. Unroll the crescent dough from the package, cut each sheet into 6 squares. Place the squares in an un-greased muffin pan, and add approx. 1/2 cup of creamy pasta blend to each crescent square in the pan. Bring the corners of the crescent squares together at the top, and twist and seal to enclose the savory goodness in each muffin. Sprinkle sesame seeds over the top for dumpling vibes. .

  6. Place muffin pan in the oven for 10-12 minutes until golden brown. Once ready, let cool for 2-3 minutes and they should pop right out of the pan. 

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