Velvet Red Treats (Print Version)

# Ingredients:

→ Base

01 - 4 scallions, chopped small
02 - ½ cup finely diced cremini mushrooms
03 - 1 tablespoon minced garlic
04 - 1 cup chopped onion
05 - 1 tablespoon avocado oil

→ Soup

06 - 1 bag frozen vegan dumplings (about 12-15)
07 - 3 cups veggie broth
08 - 1 cup creamy coconut milk
09 - 1 tablespoon red curry paste
10 - 1 teaspoon soy sauce
11 - 1 teaspoon sugar
12 - 1 teaspoon salt

→ Garnish

13 - 1 tablespoon crispy roasted garlic
14 - 1 tablespoon chopped cilantro
15 - 2-3 teaspoons chili oil
16 - 1 tablespoon sliced scallion tops

# Instructions:

01 - Warm oil in a pot. Toss in onions, garlic, and the white part of scallions with some salt. Stir until onions are golden and soft.
02 - Mix in mushrooms and cook them until tender. Stir in curry paste, soy sauce, and sugar.
03 - Pour in the broth and let it gently bubble. Add the coconut milk and let it heat up again.
04 - Carefully drop in frozen dumplings and let them cook for about 7 minutes until they're soft.
05 - Top each bowl with some chili oil, chopped scallions, fresh cilantro, and crispy garlic.

# Notes:

01 - Gluten-free dumplings work fine too
02 - Stays good in the fridge for 2 days
03 - Try adding extra veggies if you'd like!

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