This is the first time I’ve made potstickers and I thought
it would be much more difficult and time consuming but I found it to be quite
therapeutic. If you are pressed
for time, just make the filling the day before and keep refrigerated. I included a link to the original
recipe but keep in mind I veganized mine by using vegan cream cheese and because I had some butternut squash hanging
around, I added that to the diced sweet potato when roasting. I also sautéed some onion and garlic
until very soft and added it to the mashed mixture. My mixture made approximately 23 potstickers.
As far as dipping sauces go, I made two that I found
on-line. One was vegan sour cream
mixed with garlic chili sauce and the other was a soy/sugar/vinegar/garlic
mixture. Both good!
Vegan Roasted Sweet
Potato Cream Cheese Potstickers (Dumplings)
Dipping recipes:
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