Vegan Pot Stickers

Appetizer, Dinner, Vegan

These Vegan Pot Stickers are full of flavorful.  They have a tasty vegetable filling that includes mushrooms, green onions, carrots and cabbage to name a few.  You can have them for dinner or as an appetizer.  I like to serve mine with a tasty dipping sauce.

Mom’s Organic is another great place to buy fresh veggies and baking ingredient’s.  Their assortment of fresh produce is outstanding.  Check out my Shop Page for a nice selection of kitchen essentials like slicers, cutting boards, food prep bowls and more.

Vegan Pot Stickers


2 Tablespoons of of sesame oil
1 Clove of garlic, minced
2 Inch bulb of ginger, minced
2 Cups of mushrooms, cremini
1 Cup of grated carrots
1 Cup of chopped green cabbage
2 Tablespoons of sesame seeds
2 Tablespoons is soy sauce
2 Tablespoons of sugar free maple syrup
1 Tablespoon of chili paste
1/4 Cup of green onions
Handful of fresh cilantro
45g uncooked vermicelli noodles
1 Package of vegan wonton wrappers ( at the Asian market)
1 Cup of water
Olive oil for cooking

The Sauce:
1/4 Cup of soy sauce
3 Tablespoons of sugar free maple syrup
2 Tablespoons of rice wine vinegar
1 Tablespoon of chilli paste
1 Teaspoon of sesame seeds
Handful of chopped green onions

-In a large skillet heat your sesame oil on medium heat. Add the ginger, garlic and sauté frequently. Then in 1-2 minutes add your mushrooms, cabbage and carrots. Cook for about 5 minutes or until the vegetables have cooked down. To the mixture add the sesame seeds, soy sauce, sugar free maple syrup, chili paste, green onions and cilantro and cook for about 2-3 seconds and until the liquid is dissolved. Then boil a small pot of water and cook vermicelli noodles. Make sure to follow the instructions on the packaging. When the noodles are done, add the vegetable mixture and combine. Then spoon 1 heaped tablespoon of the filling on to each wonton wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges inward to seal. Repeat the process until the filling is all used up.
-Heat a large skillet or pan with oil on medium-high heat. Once hot, add the vegan pot stickers and cook for around 2-3 minutes or until golden brown. Add about 1/4 cup of of water and 1 Tablespoon of soy seasoning into the pan and cover with liquid. Then turn the heat to medium and let the pot stickers steam for 3 minutes. Serve with sauce and enjoy!

You May Also Like:

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.

Vegan Chocolate Bars

I used some brown rice crisps and nondairy chocolate chips to make these delicious Vegan Chocolate Bars. They are a crunchy dessert treat that your family is sure to enjoy.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest