Recipe: Tasty Butternut Squash Vegetarian Dumpling Filling

Butternut Squash Vegetarian Dumpling Filling. Vegan Butternut Squash Pot Sticker Dumplings. If you prefer a more traditional dumpling, try my chicken pot stickers, but if you're feeling adventurous (or vegan/vegetarian), these are a wonderful alternative. These vegetarian dumplings can be also made vegan.

Vegan Dumplings Recipe, Prepared by Executive Chef Keith Jones in our Bosch Kitchen Benchmark Steam Repeat procedure until all of the filling is gone. Lightly coat perforated steam pan with Repeat cooking process until all dumplings are cooked. After you boil butternut squash, you can mash it up with butter and salt and incorporate it into your dinner in place of, or in addition to, mashed Roasting butternut squash brings out its inherent sweetness, which is enhanced by cooking at a high temperature. You can cook Butternut Squash Vegetarian Dumpling Filling using 14 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Butternut Squash Vegetarian Dumpling Filling

1. You need 5 cup of Butternut Squash.
2. You need 2 tbsp of olive oil (divided).
3. It's 1/2 tsp of dried parsley.
4. You need 1/2 medium of carrot.
5. Prepare 8 oz of package of tempeh.
6. You need 3 large of button mushrooms.
7. You need 4 medium of shiitake mushrooms.
8. It's 1 tsp of minced garlic.
9. You need 4 medium of green onions.
10. You need 1 tsp of hoison sauce.
11. You need 1 tsp of sesame seed oil.
12. Prepare 1 tsp of soy sauce.
13. Prepare 1 tsp of brown sugar.
14. You need 1/3 cup of vegetable broth.

It can be further sweetened by. Spicy butternut squash dumplings are crispy Chinese dumplings hiding a delicious sweet & spicy pumpkin filling. Potsticker dumplings are one of my favourite things to eat so I thought it's high time they made an appearance on the blog. The dough is very similar to Polish pierogi, which I grew up on.

Butternut Squash Vegetarian Dumpling Filling step by step

1. Preheat the oven to 350°F..
2. Peel and chop the butternut squash into 1 inch cubes. I used the large round part of the squash and it turned out to be about 5 cups worth..
3. Lay the squash out on a cookie sheet. Drizzle 1 tbsp of the olive oil over the squash and sprinkle the parsley on top. Bake in the oven for 10 minutes (just to soften up the squash)..
4. When the Squash is done roasting, add it to a food processor and pulse until it is mostly mush, but still some some chunks reside..
5. Move the processed squash into a large bowl..
6. Grate the carrot in as fine a grater as you have. Add into the bowl with the squash..
7. Chop up the tempeh into the smallest pieces possible. It should be about the size of orzo, if possible. Add into the bowl with the squash and carrot..
8. Chop up the button and shiitake mushrooms, stems and all, into very fine pieces..
9. Add the rest of the olive oil to a non-stick pan with the chopped mushrooms and the minced garlic. Sautee on medium low for about 15 minutes. The smell will be awesome. Once done, move to the large bowl with the other ingredients..
10. Finely shop up the green onions and add to the large bowl..
11. Add the hoison sauce, sesame oil, soy sauce, brown sugar, and vegetable broth..
12. Stir with chop sticks or other utensil until thoroughly blended, about 10 minutes. Store in large tupperware until needed..

Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Butternut squash enchiladas are a vegetarian dinner dream. Butternut squash enchiladas are a vegetarian dinner dream. The slightly sweet combination of squash combined with the rich, earthy spices of ancho chili powder, cumin, and oregano create a sure-to-please vegetarian take on a classic.