This post is sponsored by Archer Daniels Midland (ADM) Company. All opinions are my own!
These Sticky Tempeh Potstickers are baked, not fried, and filled with a “meaty” mix of tempeh and vegetables. Serve as an entree or appetizer with soy sauce for dipping! (vegan)
Truth be told, I don’t think I’ve ever had dumplings or potstickers. I saw a recipe for potstickers pop up on Pinterest, and I knew immediately that I had to “veganize” them. So here we are!
Potstickers are traditionally made with some sort of ground meat and vegetables, so I needed to find a replacement for meat. EASY! It’s 2018, people. We got this. Enter: tempeh.
Have you ever cooked with tempeh? It’s one of my favorite soy products, as you can see from all the recipes I’ve made with it: tempeh tostadas, tempeh bacon, potato skins, tempeh lettuce wraps, and now these potstickers. My freezer is always stocked with at least three packages of the stuff.
If you’re not sure what tempeh is, let me fill you in. Tempeh is made by binding soybeans together during fermentation. It is high in protein, fiber, vitamins, and minerals. The fermentation process makes it easier for your body to absorb all the good stuff in tempeh!
As plant-based eating becomes more popular (yay!), soy products, like tempeh, will become even more important staple foods. Soy is versatile and nutritious, and it’s one of the most cost-effective sources of high-quality plant-based protein. Eat up!
For these tempeh potstickers, I had a hard time finding vegan wonton wrappers, so I made my own using this recipe. The filling is simply stir-fried tempeh and vegetables; feel free to use whatever is hiding in your fridge!
I decided to bake the potstickers instead of pan-fry them, but you could totally fry them if you want.
These baked tempeh potstickers could stand on their own as an entree, but they’re also great for a side or appetizer. Serve with a dipping sauce of soy sauce or a peanut sauce!
Baked Sticky Tempeh Potstickers
These Sticky Tempeh Potstickers are baked, not fried, and filled with a “meaty” mix of tempeh and vegetables. Serve as an entree or appetizer with soy sauce for dipping! (vegan)
Ingredients
- 1 tablespoon sesame oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup carrots, chopped
- 1/2 cup mushrooms, chopped
- 1 tablespoon ginger, minced
- 2 tablespoons green onions, sliced
- 1 8-ounce package tempeh
- 1/4 cup low-sodium soy sauce, plus more for serving
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon maple syrup
- 1 tablespoon rice wine vinegar
- 32 vegan wonton wrappers*
- Oil for cooking (vegetable, avocado, grapeseed)
Instructions
- Preheat oven to 350ºF.
- In a medium skillet over medium heat, add sesame oil. When hot, add onion; cook for 5 minutes, until slightly translucent. Add garlic; cook for 1 minute. Add carrots, mushrooms, ginger, and green onions; cook for 8-10 minutes, until vegetables are tender.
- Crumble the tempeh into the pan; you want small pieces. Stir. Add soy sauce, starch, maple syrup, and vinegar; cook for 5 minutes, until sauce has thickened. Remove filling from pan.
- Place wonton wrappers on a lightly greased baking sheet. Add a small scoop of the tempeh vegetable mixture (about 1-2 tablespoons) to the center of each wrapper. Fold each wrapper over; use some water to stick the edges together. Pinch the edges together.
- Bake for 15 minutes, flip the potstickers, then bake for 10 more minutes.
- Serve with soy sauce for dipping.
Notes
*Egg-free wonton wrappers can be hard to find. I made them myself using this recipe.
Thanks to Archer Daniels Midland (ADM) Company for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
