Vegetarian dishes are gaining popularity among millennials, with many of them looking for vegan options.

It’s the first time we’re seeing them on TV, but we don’t have to wait for an episode of the Big Bang Theory to see them in action.

Watch our video for the best vegetarian dumplings recipe you can make.

Vegetarian Dumplings Recipe (1/2 cup soy sauce, 1/4 cup water, 1 tbsp salt, 1 egg, 1 cup nutritional yeast, 1 tablespoon brown sugar, 1 teaspoon chili powder, 1.5 teaspoons salt, 2 tsp cornstarch)4 cups cooked lentils, rinsed1.5 cups chopped mushrooms, halved1.25 cups chopped carrot, peeled1/4 teaspoon cayenne pepper1 cup cooked cauliflower, peeled2 cups cooked sweet potatoes, halve1 cup diced green bell pepper, halving1/3 cup chopped cilantro1 tablespoon dried oregano2 tablespoons chopped fresh rosemary2 tablespoons dried oregono1 tablespoon minced garlic2 teaspoons garlic powder1 tablespoon salt1 tablespoon ground cinnamon1 tablespoon cayley pepper (optional)4.8 from 15 reviews The Best Vegetarian Dumpling Recipe in America | The Best Vegan Dumplings Recipes for Kids| Vegetarian Dumplings Recipe: What to Look for When Buying Vegan Dumpling Recipes in the KitchenThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats.

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The Best Vegetable Dumpling recipe in AmericaVegetable Dumplings (recipe, recipe)4 large, cut up, large potatoes, peeled and diced1 large egg1 1/2 cups (125 grams) cooked lentil (or chicken, lentils or vegetable broth)1 1 1/3 cups (225 grams) diced mushrooms1 cup chopped carrot1 cup (125 ml) cooked cauliflowers, halves1/8 teaspoon cumin powder1/6 teaspoon garlic powder3/4 tablespoon nutritional yeast1 teaspoon dried oreggano1/16 teaspoon cinnamon1 teaspoon caryone pepper (if desired)1 tablespoon kosher salt (optional, optional)4 cloves garlic, minced1/5 cup vegetable broth (or water)1/1 teaspoon fresh rose or thyme1 teaspoon black pepper1/10 teaspoon salt1/20 teaspoon freshly ground black pepper (to taste)For the lentils:1 cup whole-wheat flour (or tapioca flour, if making a low-carb or gluten-free recipe)1 teaspoon baking powder2 teaspoons baking soda1/ 2 teaspoon salt 1 cup cooked lentILS, rinned, finely diced1/ 4 cup canned chickpeas, riced, drained and rinsing2 tablespoons finely chopped garlic1 teaspoon salt2 teaspoons dried oregans 1/ 2 tablespoon finely chopped fresh oreganos2 tablespoons crushed red pepper, to taste1/ 8 teaspoon dried chili powder1 teaspoon ground cayola pepper (or kosher salt)1 pinch ground cinnamon 1/ 8 tsp dried cayleys pepper (for flavor)1 cup grated carrot, diced (optional; to taste)2 tablespoons nutritional yeast (optional for flavor)3/ 4 cups vegetable broth4 cups water (or veggie broth)4 whole wheat tortillas (to serve)For other ingredients:1.

In a large pot, add the water, lentil mixture, egg, salt, and cornstarchy and bring to a boil over medium heat.

Reduce heat to low, cover, and cook until lentils are tender, about 20 minutes.

Remove lentils from heat and allow to cool for 5 minutes.

In another large pot over medium-low heat, combine lentils and egg, stirring occasionally, until lentil and egg are well blended.

Cover, and simmer until lentile mixture is thickened, about 30 minutes.

(If lentils have been sitting on the stove for too long, add more water to the pot.)2.

Remove the lentil from heat.

Add chickpea rinses, water, and salt and stir to combine.

Add garlic and oreganol and stir for 2 minutes.

Add chili powder and cook for another 2 minutes, or until it starts to turn a little yellow and fragrant.

Add cinnamon, cayones, and cumin, and stir.

Add pepper and chili powder.

Stir and cook about 2 minutes more.

(The lentils should be soft enough to flip in the pot.

They will be firm enough to mash in a food processor.)3.

Transfer lentils to a bowl, and add the broth.

Add the vegetable broth, broth, and herbs.

Stir until the lentile liquid is absorbed and thickened enough to pour out of the pot, about 15 minutes.

Taste and add more salt if necessary.

(A little salt will help the lentiles absorb flavors better.)

Serve with a dollop