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!
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Servings: 32 potstickers
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 tablespoonto 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 also be hand made. Here is a quick recipe to make your own.
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