This Tofu and Dumplings is the kind of dish that hits the spot when you need something warm and comforting. Tender vegetables, cubed tofu, and a trio of fresh herbs simmer in a creamy broth, then get topped with fluffy drop dumplings that steam right on top of the stew. It’s hearty, satisfying, and comes together in about an hour in just one pot.

The stew base starts with a simple roux that creates a thick, creamy sauce, while fresh thyme, sage, and rosemary fill your kitchen with an incredible aroma. The dumplings are the easy part. Mix the batter in just a few minutes, drop spoonfuls onto the simmering stew, cover, and let them steam into light, pillowy clouds. This works for weeknight dinners, Sunday suppers, or any time you need something cozy without a ton of fuss.

Why You’ll Love This Recipe

• Classic comfort food made vegan. All the cozy flavors of traditional chicken and dumplings without any animal products.
• One-pot meal. Everything cooks in a single Dutch oven for easy cleanup.
• Fluffy drop dumplings. Simple drop biscuit-style dumplings that steam on top of the stew, no rolling required.
• Ready in 1 hour. Quick enough for weeknight dinners but tastes like it simmered all day.
• Protein-packed. Extra-firm tofu adds plant-based protein to this hearty vegan stew.

Ingredients You’ll Need

For the Stew:

• Vegan butter – Used to sauté the vegetables and add richness to the base of the stew.
• Onion, carrots, and celery – Classic mirepoix vegetables that build deep flavor in the stew.
• Garlic – Fresh minced garlic adds aromatic depth.
• Fresh thyme, sage, and rosemary – These herbs give the stew its classic chicken and dumplings flavor. Fresh herbs work best.
• All-purpose flour – Creates a roux that thickens the broth into a creamy stew.
• Vegan chicken broth or vegetable broth – Vegan chicken-style broth gives the most authentic flavor.
• Non-dairy milk – Makes the stew creamy. Use unsweetened oat milk, soy milk, or almond milk.
• Extra-firm tofu – Pressed and cubed to add protein and a hearty texture.
• Frozen peas – Bring color, sweetness, and extra nutrition.
• Bay leaves – Add aromatic flavor while the stew simmers.
• Salt and black pepper – Season the stew to taste.

For the Drop Dumplings:

• All-purpose flour – The base of the fluffy dumplings.
• Baking powder – Helps the dumplings puff up and turn out light.
• Salt – Seasons the dumpling dough.
• Non-dairy milk – Binds the dumpling batter.
• Melted vegan butter – Makes the dumplings tender and flavorful.
• Fresh parsley – Brings fresh flavor and color to the dumplings.

Equipment Needed

• Large Dutch oven or pot with a lid
• Cutting board and knife
• Measuring cups and spoons
• Medium mixing bowl
• Whisk
• Wooden spoon
• Toothpick (for testing dumplings)

Serving Suggestions

• With crusty bread – Serve this vegan tofu and dumplings with warm bread for soaking up the creamy broth.
• Simple green salad – Balance the richness with a crisp salad dressed in vinaigrette.
• Extra herbs – Garnish with fresh parsley or thyme for added flavor and color.
• Comfort food dinner – Pair with roasted vegetables or serve as a complete one-pot meal.

Storage Instructions

• Refrigerator: Store tofu and dumplings leftovers in an airtight container for up to 2-3 days. The dumplings will absorb liquid and soften, but they will remain delicious.
• Reheating: Reheat gently on the stovetop over low heat or microwave individual portions. Add a splash of vegetable broth or non-dairy milk if needed.
• Freezer: Not recommended for this recipe. Dumplings become mushy when frozen and thawed.

Recipe FAQs

More Comfort Food Recipes You May Enjoy:

Dinner

Easy Vegan Chicken Noodle Soup

Pasta

Vegan Broccoli Cheddar Orzo

30 Minute Meals

One Pot Vegan Hamburger Helper (Cheeseburger Pasta)

Dinner

One Pot Vegan Mushroom Stroganoff​ (30-Minutes)

If you make this Tofu and Dumplings recipe, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Tofu and Dumplings

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 6 Servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This Tofu and Dumplings is the kind of dish that hits the spot when you need something warm and comforting. It’s hearty, satisfying, and comes together in about an hour in just one pot.

---

Ingredients

For the Stew:

• 3 tablespoons vegan butter
• 1 medium onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh sage, finely chopped
• ½ tablespoon fresh rosemary, finely chopped
• ¼ cup all-purpose flour
• 4 cups vegan chicken broth (or vegetable broth)
• 1 cup unsweetened non-dairy milk
• 2 bay leaves
• 14 oz extra-firm tofu, pressed and cut into bite-sized cubes
• 1 cup frozen peas
• Salt and black pepper, to taste

For the Drop Dumplings:

• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¾ cup unsweetened non-dairy milk 
• 3 tablespoons melted vegan butter
• 2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

Make the Stew:

1. Sauté vegetables. Melt the vegan butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add aromatics and herbs. Add the garlic, thyme, sage, and rosemary. Cook for 1-2 minutes until fragrant.
3. Make the roux. Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste.
4. Add liquids. Slowly pour in the vegan chicken broth while stirring to prevent lumps. Add the non-dairy milk and bay leaves. Bring to a simmer.
5. Add tofu. Add the cubed tofu to the pot. Season generously with salt and black pepper. Let the stew simmer for 10 minutes, stirring occasionally.

Make the Dumplings:

1. Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Add wet ingredients. Add the non-dairy milk, melted vegan butter, and fresh parsley. Stir just until combined. The batter should be thick and slightly lumpy. Don’t overmix.

Cook the Dumplings:

1. Add peas. Stir the frozen peas into the simmering stew.
2. Drop dumplings. Using a large spoon, drop heaping tablespoons of dumpling batter onto the simmering stew, spacing them slightly apart. You should get about 10-12 dumplings.
3. Cook covered. Cover the pot with a lid and simmer on low heat for 15-18 minutes without lifting the lid. The dumplings will puff up and cook through via steam.
4. Check doneness. After 15 minutes, check a dumpling by inserting a toothpick into the center. It should come out clean. If not, cover and cook for a few more minutes.
5. Serve. Remove bay leaves. Ladle the stew and dumplings into bowls. Garnish with extra fresh parsley if desired. Serve hot.

Notes

• Don’t lift the lid: The dumplings need consistent steam to cook through.
• Dumpling texture: Should be fluffy and light. Don’t overmix the batter.
• Make it richer: Add ¼ cup vegan cream cheese to the stew for extra creaminess.
• Storing: Best fresh, but leftovers keep in the refrigerator for 2-3 days. Dumplings will soften as they absorb liquid.
• Reheating: Reheat gently on the stovetop over low heat or microwave individual portions. Add a splash of vegetable broth or non-dairy milk if needed.
• Freezing: Not recommended for this recipe. Dumplings become mushy when frozen and thawed.

• Prep Time: 20 Minutes
• Cook Time: 40 Minutes
• Category: Dinner, Entree
• Method: Stove Top
• Cuisine: American

The post Tofu and Dumplings appeared first on Sweet Simple Vegan.

If you’ve had Thai mango sticky rice, you know how addictive the combination of creamy coconut, sweet mango, and tender rice can be. This Mango Sticky Rice Oatmeal takes those flavors and turns them into a breakfast bowl just as satisfying but more practical for a weekday morning.

Instead of glutinous rice, we use rolled oats cooked in coconut milk until thick and creamy. The oats are sweetened with sugar and a touch of vanilla, then topped with sliced fresh mango, a drizzle of sweetened coconut sauce, and toasted sesame seeds. It tastes like dessert but is a fiber-rich breakfast that will keep you full all morning.

The secret to making this taste like the real thing is the coconut sauce. It is made with coconut milk, sugar, and a touch of cornstarch to thicken it into the glossy, pourable consistency of traditional mango sticky rice. Don’t skip it because it pulls the whole dish together.

Why You’ll Love This Recipe

• Tastes like Thai mango sticky rice. All the flavors you love from the classic dessert, but in breakfast form.
• Creamy coconut oats. Cooking the oats in coconut milk instead of water makes them incredibly rich and satisfying.
• The coconut sauce makes it special. That sweetened, slightly thickened coconut drizzle is what takes this from regular oatmeal to something really memorable.
• Ready in 15 minutes. Much faster than making traditional sticky rice and perfect for busy mornings.

Ingredients Needed

For the Oatmeal:

• Rolled oats – Old-fashioned rolled oats work best. Quick oats get too mushy, and steel-cut oats take too long.
• Full-fat coconut milk – Use canned, not the carton. This is what makes the oatmeal creamy and rich.
• Water – Thins the coconut milk slightly to keep the oatmeal from being too heavy.
• Granulated sugar – To keep it vegan, opt for organic cane sugar. Start with 2 tablespoons and add more as needed.
• Salt – Balances the sweetness and enhances flavor.
• Vanilla extract – Adds warmth and depth.

For the Coconut Sauce:

• Full-fat coconut milk – Again, use canned for the richest flavor.
• Granulated cane sugar – Sweetens the coconut sauce.
• Salt – Just a pinch to balance the sweetness.
• Cornstarch and water – Creates a slurry that thickens the sauce to the classic sticky rice consistency. Don’t skip this.

For the Toppings:

• Ripe Ataulfo mangoes – Also called champagne mangoes. They’re creamy, sweet, and closest to the Nam Dok Mai mangoes used in traditional Thai sticky rice.
• Toasted sesame seeds – Add a nutty crunch and authentic finishing touch.

Equipment Needed

• Small saucepan (for oatmeal)
• Small saucepan (for coconut sauce)
• Whisk
• Knife and cutting board (for mango)
• Serving bowls

Serving Suggestions

• Classic presentation: Divide the oatmeal between bowls, top with prettily arranged mango slices, drizzle with coconut sauce, and sprinkle with sesame seeds.
• Add crunch – Top with toasted coconut flakes or crushed peanuts for extra texture.
• Extra fruit – Add sliced strawberries or passion fruit for more tropical flavor.
• Make it a parfait – Layer the oatmeal, mango, and coconut sauce in a glass for a beautiful presentation.

Storage Instructions

• Oatmeal: Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of coconut milk or water to restore creaminess.
• Coconut sauce: Store separately in an airtight container for up to 5 days. Reheat gently before drizzling.
• Mango: Store sliced mango separately for up to 2 days. It’s best to slice fresh mango right before serving.
• Not freezer-friendly: The texture of the oatmeal and coconut sauce doesn’t hold up well to freezing.

Recipe FAQs

Craving More Oatmeal Recipes?

Breakfast

Easy Apple Cinnamon Oatmeal

Breakfast

Vegan S’mores Baked Oatmeal

Breakfast

Chocolate Peanut Butter Protein Baked Oatmeal

Dessert

The Best Vegan Oatmeal Raisin Cookies

If you make this Mango Sticky Rice Oatmeal, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Mango Sticky Rice Oatmeal

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 15 minutes
• Yield: 2 Servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This mango sticky rice oatmeal transforms the classic Thai dessert into a creamy, fiber-rich breakfast. Coconut milk oats topped with sweet mango, coconut sauce, and sesame seeds.

---

Ingredients

For the Oatmeal:

• 2 cups rolled oats
• 2 cups full-fat coconut milk
• 1 cup water
• 2–4 tablespoons granulated sugar, to taste
• ½ teaspoon salt
• 1 teaspoon vanilla extract

For the Coconut Sauce:

• 1 cup full-fat coconut milk
• 2 tablespoons granulated cane sugar
• ⅛ teaspoon salt
• 2 teaspoons cornstarch + 2 tablespoons water (for thickening)

For the Toppings:

• 2 ripe Ataulfo mangoes, peeled and sliced
• 2 teaspoons toasted sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the oats. Add the rolled oats, full-fat coconut milk, and water to a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
2. Sweeten and season. Stir in sugar and salt. Reduce the heat to medium-low and cook, stirring frequently, for about 5 minutes or until the oats are thick and creamy. Be careful not to let the mixture boil. Remove from heat and mix in the vanilla extract.
3. Make the coconut sauce. In a small saucepan, heat the full-fat coconut milk, sugar, and salt over medium heat, stirring until the sugar dissolves. Do not boil. In a small bowl, whisk together cornstarch and water to form a slurry. Stir the slurry into the sauce and cook until the sauce thickens slightly. Remove from heat.
4. Assemble and serve. Divide the oatmeal between two bowls. Top with sliced mango, a generous drizzle of the coconut sauce, and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!

Notes

• Use full-fat canned coconut milk (not the carton kind) for the richest flavor.
• Ataulfo mangoes (champagne mangoes) are the best choice. They’re creamy, sweet, and closest in flavor to the Nam Dok Mai mangoes used in traditional Thai sticky rice.
• Don’t skip the coconut sauce! The cornstarch-thickened coconut sauce is what makes this taste like the real thing.
• Vegan sugar: Opt for organic cane sugar to ensure it’s vegan.
• Storage: Store oatmeal and coconut sauce separately in the refrigerator for up to 3 days. Reheat gently before serving.

• Prep Time: 5 Minutes
• Cook Time: 10 Minutes
• Category: Breakfast
• Method: Stove Top
• Cuisine: Thai

The post Mango Sticky Rice Oatmeal appeared first on Sweet Simple Vegan.

This Lumpia-Inspired Dumpling Lasagna takes the flavors of Filipino Lumpiang Shanghai and turns them into something unexpected. Instead of rolling individual spring rolls, you layer the savory filling with dumpling wrappers lasagna-style, then steam everything until tender. The result is a dish that’s part lumpia, part dumpling, part lasagna, and entirely delicious.

This is perfect when you want lumpia flavors but don’t want to spend time rolling and frying. It’s also great for a crowd since you can slice it into portions and serve family-style.

Why You’ll Love This Recipe

• All the lumpia flavor, none of the rolling. You get the classic Filipino Lumpiang Shanghai filling with water chestnuts, nori, and savory seasonings, but layered instead of rolled. Much easier to feed a group.
• Dumpling wrappers get silky and tender. Steaming transforms the wrappers into soft, delicate layers that soak up the filling’s flavor.
• Topped with sawsawan. The tangy, garlicky vinegar sauce cuts through the richness and adds that essential Filipino flavor.
• Great for meal prep. Make it ahead, slice into portions, and reheat throughout the week.

Ingredients You’ll Need

• Water chestnuts – Add crunch and slight sweetness. Drain before using.
• Green onions – Roughly chopped with the whites removed. Use only the greens for the filling.
• Carrot – Peeled and roughly chopped. Adds natural sweetness and color.
• Nori sheet – Torn into small pieces. This adds umami depth and a subtle oceanic flavor in place of shrimp.
• Garlic – Fresh garlic, roughly chopped for the food processor.
• Plant-based ground beef – 1.5 lbs total. Impossible Foods or Beyond Beef both work great.
• Soy sauce or tamari – Adds salty, savory depth to the filling.
• Salt and pepper – For seasoning.
• Dumpling wrappers – Round or square wrappers both work. You’ll need enough to create three layers.
• Water – For steaming the dumpling lasagna.

Equipment Needed

• Food processor
• Large mixing bowl
• 7×9-inch heatproof dish or tray (about 3 inches deep)
• Steaming basket
• Large pot or pan with lid
• Knife and cutting board

Serving Suggestions

• With sawsawan – The tangy vinegar sauce is essential. Drizzle it generously over the top.
• Add toppings – Chili oil, sliced green onions, sesame seeds, and fresh cilantro all work beautifully.
• With rice – Serve alongside steamed jasmine rice for a complete meal.
• As an appetizer – Cut into smaller servings for group gatherings and parties.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Reheating: Steam again for 5-10 minutes to reheat, or microwave individual portions for 1-2 minutes.
• Freezer: Not recommended, as the dumpling wrappers can become mushy when thawed.

Your Questions, Answered

More Filipino-Inspired Recipes You May Enjoy:

Filipino

Easy Vegan Filipino Spring Rolls (Lumpiang Shanghai)

Dinner

Vegan Bistek Tagalog (Filipino Beef Steak)

Filipino

Filipino Coconut Milk Adobo

Breakfast

Vegan Filipino Garlic Fried Rice aka Sinangag (3-Ingredients)

If you make this Lumpia Dumpling Lasagna, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Lumpia-Inspired Dumpling Lasagna

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 6–8 Servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This lumpia dumpling lasagna layers Filipino Lumpiang Shanghai-inspired filling with dumpling wrappers for a creative fusion dish. Steamed until tender and topped with savory sawsawan, it’s comfort food reimagined.

---

Ingredients

For the Filling:

• 1 can (8 oz) water chestnuts, drained
• ¾ cup green onions, roughly chopped (whites removed)
• 1 large carrot, peeled and roughly chopped
• 1 sheet nori, torn into small pieces
• 4 cloves garlic, roughly chopped
• 2 packs (1.5 lbs) plant-based ground beef (we used Impossible)
• 2 tablespoons soy sauce or tamari
• ½ teaspoon salt
• ½ teaspoon black pepper
• Dumpling wrappers (round or square)
• 6 tablespoons water

For Serving:

• Sawsawan
• Chili oil
• Sliced green onions
• Toasted sesame seeds
• Cilantro

Cook Mode Prevent your screen from going dark

---

Instructions

1. Process the vegetables. In a large food processor, add the water chestnuts, green onions, carrot, nori, and garlic. Process until everything is very finely chopped and uniform in consistency.
2. Mix the filling. Transfer the processed vegetables to a large bowl. Add the plant-based ground beef, soy sauce, salt, and pepper. Mix well until everything is evenly combined.
3. Layer the lasagna. In a 7×9-inch, 3-inch deep heatproof dish (or something similar), spread about one-third of the meat mixture in an even layer. Top with 9 dumpling wrappers, overlapping minimally (like lasagna). Add another layer of meat filling, then dumpling wrappers, then meat filling, then a final layer of dumpling wrappers. Gently pour the 6 tablespoons of water over the top.
4. Steam. Place the heatproof dish in a steaming basket. Set the basket on top of a pot with 2-3 inches of water. Cover with a lid and steam over high heat for 20 minutes.
5. Check for doneness. The dumpling wrappers should be wrinkly and dimpled, and the filling should be cooked through.
6. Serve. Carefully remove the dish from the steamer. Top with sawsawan, chili oil, sliced green onions, and sesame seeds. Slice and serve hot.

Notes

• Heatproof dish: Make sure your dish can withstand steam. Glass, ceramic, or metal work well.
• Watch the water level: Keep an eye on the pot to ensure it doesn’t run dry.
• Make ahead: Assemble completely, cover, and refrigerate for up to 24 hours before steaming.
• Storage: Refrigerate leftovers for up to 4 days. Reheat by steaming for 5-10 minutes.
• Dumpling wrappers: If you can’t find dumpling wrappers, wonton wrappers work as a substitute. They’re thinner but will still steam up nicely.

• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Category: Appetizer, Dinner
• Method: Food Processor, Steaming, Stove Top
• Cuisine: Filipino

The post Lumpia-Inspired Dumpling Lasagna appeared first on Sweet Simple Vegan.

The beauty of sawsawan is its simplicity and flexibility. Mix soy sauce, vinegar, a touch of sugar, lemon juice, and your aromatics, and you’re done. No cooking needed. The flavors meld as it sits, so you can make it ahead or whip it up just before serving. Adjust the heat with more or less chili, tweak the sweetness, and make it your own with what you have on hand or what you prefer.

This version is perfect for topping our Lumpia Inspired Dumpling Lasagna, but keep it in your back pocket for any time you need a punchy, flavorful sauce.

Why You’ll Love This Sawsawan

• Ready in 5 minutes. Just mix everything together, and it’s done. No cooking, no fuss.
• Bright and tangy. The vinegar and lemon juice cut through rich, savory dishes perfectly.
• Customizable heat. Use one chili for mild or add more for serious spice.
• Versatile. Great with lumpia, dumplings, fried tofu, grilled vegetables, rice bowls, and more.

Ingredients You’ll Need

• Soy sauce – The salty, umami base of the sauce.
• White vinegar – Adds sharp tanginess. White vinegar is traditional, but rice vinegar or cane vinegar works.
• Granulated sugar – Just a touch to balance the acidity.
• Lemon juice – Brightens everything up with fresh flavor. Use calamansi if you have access to it.
• Water – Dilutes the sauce slightly so it’s not too intense.
• Shallots or red onion – Finely diced for a sharp, aromatic bite.
• Garlic – Minced fresh garlic adds pungency.
• Chili peppers – Thinly sliced for heat. Use more or less depending on your preference.
• Black pepper – Freshly cracked for a peppery finish.

Instructions

1. Mix everything together. In a small bowl, combine soy sauce, white vinegar, sugar, lemon juice, and water. Stir until the sugar dissolves.
2. Add aromatics. Stir in the diced shallots, minced garlic, sliced chili peppers, and black pepper.
3. Let it sit. Let the sawsawan sit for at least 5 minutes to allow the flavors to meld. It gets better the longer it sits.
4. Serve. Use as a dipping sauce or drizzle over your dish.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 1 week. The flavors will continue to develop.

Your Questions, Answered

More Sauces You’ll Love

Dessert

Homemade Vegan Caramel (5-Ingredients)

Appetizers and Sides

The Best Chipotle Cashew Cheddar Cheese Sauce

Dips Spreads & Sauces

The Best Vegan Cream Cheese (3-Ingredients)

Dips Spreads & Sauces

Vegan Barbecue Sauce

If you make this, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Filipino Sawsawan (Vinegar Dipping Sauce)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sweet Simple Vegan
• Total Time: 5 minutes
• Yield: About 3/4 cup 1x

Print Recipe

Pin Recipe

Description

This Filipino sawsawan is a tangy, garlicky vinegar dipping sauce perfect for lumpia, dumplings, and more. Ready in 5 minutes with just a few ingredients.

---

Ingredients

• 4 tablespoons soy sauce
• 3 tablespoons white vinegar
• 1–2 teaspoons granulated sugar
• ½–1 tablespoon lemon or calamansi juice
• 1 tablespoon water
• ¼ cup finely diced shallots or red onion
• 2 cloves garlic, minced
• 1–2 chili peppers, thinly sliced
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix the base. In a small bowl, combine the soy sauce, white vinegar, sugar, lemon juice, and water. Stir until the sugar dissolves.
2. Add aromatics. Stir in the diced shallots, minced garlic, sliced chili peppers, and black pepper.
3. Let it sit. Let the sawsawan sit for at least 5 minutes to allow the flavors to meld.
4. Serve. Use as a dipping sauce or drizzle over your dish. Adjust seasoning to taste.

Notes

• Sugar: Start with 1 teaspoon and add more if you prefer a sweeter sauce.
• Heat level: Use 1 chili for mild, 2 or more for spicier. Remove seeds for less heat.
• Storage: Refrigerate in an airtight container for up to 1 week.
• Vinegar options: White vinegar is traditional, but rice vinegar, apple cider vinegar, or cane vinegar also works well.

• Prep Time: 5 Minutes

The post Filipino Sawsawan (Vinegar Dipping Sauce) appeared first on Sweet Simple Vegan.

Pasta alla Norma shows that simple ingredients can make something special. Named after the opera “Norma” by Vincenzo Bellini, this dish combines roasted eggplant, tomato sauce, and ricotta salata, making it a classic of Sicilian cooking.

The key is to pour love into each component. Roast eggplant until golden, make a flavorful tomato sauce with garlic and basil, and finish with salty, crumbly ricotta salata. Our vegan version uses a simple tofu-based ricotta salata that matches the texture and tang of the dairy version.

Why You’ll Love This Pasta Alla Norma Recipe

• Classic Sicilian flavors. This is traditional Italian comfort food at its best. Roasted eggplant, tomatoes, basil, and salty cheese come together in a way that’s been loved for generations.
• Simple but impressive. The ingredient list is short, and the techniques are straightforward, but the final result looks and tastes like something from a restaurant.
• Roasted eggplant makes the difference. Roasting the eggplant instead of frying it gives you deep caramelization and rich flavor without the oil-soaked heaviness.
• Homemade ricotta salata. The tofu-based ricotta adds the essential salty, tangy contrast and is quick to prepare.

Ingredients You’ll Need

For the Eggplant:

• Eggplant – One large eggplant (about 1.5 lbs), cut into ¾-inch cubes. Look for firm eggplant with smooth, shiny skin.
• Olive oil – For roasting the eggplant until golden and caramelized.
• Salt and black pepper – Simple seasoning that lets the eggplant flavor shine.

For the Sauce:

• Olive oil – Used to sauté the garlic and build the sauce base.
• Garlic – Thinly sliced for a sweeter, more delicate garlic flavor that infuses the oil.
• Red pepper flakes – Adds a subtle warmth without making the sauce spicy.
• Crushed tomatoes – Crushed tomatoes create a thicker, more rustic sauce than sauce or puree.
• Sugar – Just a touch balances the tomatoes’ acidity.
• Fresh basil – Added at the end for bright, aromatic flavor. Fresh is essential.

For the Pasta:

• Rigatoni – The traditional pasta shape for Norma. The tubes catch the sauce and pieces of eggplant perfectly.
• Vegan ricotta salata – Homemade from firm tofu, lemon juice, salt, and optional nutritional yeast. Crumbly, salty, and tangy.
• Extra virgin olive oil – High-quality finishing oil for drizzling.

Equipment Needed

• Large baking sheet
• Large skillet
• Large pot (for pasta)
• Box grater (for tofu ricotta salata)
• Wooden spoon
• Tongs or a spatula

Serving Suggestions

• Classic – Serve in shallow bowls with generous ricotta salata, fresh basil, and a drizzle of your best olive oil.
• With crusty bread – Warm bread for soaking up any extra sauce.
• Simple side salad – A crisp salad with a homemade Italian dressing balances the richness.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen and improve the next day.
• Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water or vegetable broth to loosen the sauce.
• Freezer: The sauce and eggplant freeze well for up to 3 months. Cook fresh pasta and make fresh ricotta salata when ready to serve.

Recipe FAQs

More Italian Recipes You May Enjoy:

Dinner

The Best Vegan Lasagna

Dinner

Pasta e Ceci (Italian Pasta with Chickpeas)

Appetizers and Sides

Eggplant Caponata

Dinner

Vegan “Chicken” Piccata with Seitan

Pasta alla Norma

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This vegan pasta alla Norma features roasted eggplant, rich tomato sauce, and homemade ricotta salata. A classic Sicilian recipe that’s simple, flavorful, and ready in 45 minutes.

---

Ingredients

For the Eggplant:

• 1 large eggplant (about 1.5 lbs), cut into ¾-inch cubes
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Sauce:

• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• ½ teaspoon sugar
• Salt and black pepper, to taste
• ¼ cup fresh basil leaves, torn

For the Pasta:

• 1 lb rigatoni
• ½ cup vegan ricotta salata (recipe below)
• Fresh basil, for garnish
• Extra virgin olive oil, for drizzling

Vegan Ricotta Salata:

• 1 block (14 oz) firm tofu
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon salt

Cook Mode Prevent your screen from going dark

---

Instructions

Roast the Eggplant:

1. Prep and season. Preheat oven to 425°F. Toss the cubed eggplant with olive oil, salt, and pepper, then spread it on a large baking sheet. Spread in a single layer.
2. Roast. Place the tray on the center rack. Roast for 25-30 minutes, flipping the eggplant cubes with a spatula halfway through roasting, until golden brown and tender. Look for caramelized edges to ensure full flavor.

Make the Sauce:

1. Sauté garlic. While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Don’t let it burn.
2. Add tomatoes. Add the crushed tomatoes and sugar. Season with salt and black pepper. Bring to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
3. Add basil. Stir in the torn basil leaves and cook for another minute. Taste and adjust seasoning.

Cook the Pasta:

1. Boil pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining.

Make the Ricotta Salata:

1. Make the ricotta. Grate the block of firm tofu into a large bowl using a box grater. Add salt, lemon juice, and nutritional yeast (if using). Mix until uniform.

Combine:

1. Toss everything together. Add the cooked rigatoni to the tomato sauce along with the roasted eggplant. Toss gently to combine. Add reserved pasta water if needed to loosen the sauce.
2. Serve. Divide among plates. Top with crumbled vegan ricotta salata, fresh basil leaves, and a drizzle of extra virgin olive oil. Serve immediately.

Notes

• Eggplant tip: Don’t crowd the baking sheet, or the eggplant will steam instead of roast.
• Ricotta salata: The tofu-based version captures the salty, crumbly texture of traditional ricotta salata. Store-bought vegan ricotta won’t have the same texture.
• Storage: Refrigerate up to 4 days. The flavors get even better the next day.
• Freezer: The sauce and eggplant freeze well for up to 3 months. Cook fresh pasta and make fresh ricotta salata when ready to serve.

• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Category: Dinner, Pasta
• Method: Oven, Stove Top
• Cuisine: Italian

The post Pasta alla Norma appeared first on Sweet Simple Vegan.