Ingredients
Main Ingredients
- 4 cups mixed veggies of choice (I used mushroom, carrot, onion & zucchini)
- 3 garlic cloves minced
- 1 tsp Chinese 5 spice
- 1 vegan beef-flavored bouillon cube plus 0.5 cup water or use 0.5 cup vegetable broth
- 1 tbsp maple syrup
- 1 tbsp chili garlic paste
- 1 to 2 tbsp soy sauce 1 tsp fennel
- 1/2 cup dry TVP rehydrated
- 1 tbsp tapioca starch
- 16 small rice paper wrappers
Dipping Sauce Ingredients
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 garlic minced
- 1 tbsp chili garlic paste
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
Instructions
- Add chopped veggies to a large pan over medium heat with the bouillon cube and 1/2 cup water or vegetable broth.
- Add minced garlic, Chinese 5 spice, maple syrup, chili garlic paste, fennel, soy sauce, and rehydrated TVP.
- Cover and cook over medium heat for 5 to 7 minutes until the veggies soften.
- Remove the lid and cook until most of the liquid evaporates. Stir frequently.
- Add tapioca starch and mix until the filling thickens.
- Remove from heat and let the mixture cool for 10 to 15 minutes.
- Wet 1 rice paper wrapper at a time. Place 2 tbsp of filling in the center.
- Fold the sides in to form a square shaped dumpling.
- Whisk together dipping sauce ingredients until balanced to your taste.
- Place dumplings on parchment paper. Serve with sauce at room temperature or warm in the oven at 325F degrees for 5 to 10 minutes.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 35 calories |
| Protein | 2.3 g (26.0%) |
| Carbs | 6.5 g (72.6%) |
| Fat | 0.3 g (8.4%) |
|
Protein (26.0%)
Carbs (72.6%)
Fat (8.4%)
|
|
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