Butternut Squash Vegetarian Dumpling Filling. Song: "Lock Robster" by Chamomile Subscribe to Channel. 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.

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. They're true vegetarian Mexican comfort food. You can cook Butternut Squash Vegetarian Dumpling Filling using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Butternut Squash Vegetarian Dumpling Filling

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

If you love Mexican food as much as I do, you're in for a real treat today. Remove from the heat and stir in nutmeg, salt and cheese. One of my most popular recipes, this delicious vegetarian recipe is rich, creamy, packed with Unlike traditional meat-filled lasagnas, this one is filled with additional cheese and vegetables, and instead of all the noodles, I halved the pasta and. Both the skin and the flesh are hard and firm, and it's shaped almost like an elongated pear.

Butternut Squash Vegetarian Dumpling Filling step by step

Preheat the oven to 350°F..
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..
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)..
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..
Move the processed squash into a large bowl..
Grate the carrot in as fine a grater as you have. Add into the bowl with the squash..
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..
Chop up the button and shiitake mushrooms, stems and all, into very fine pieces..
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..
Finely shop up the green onions and add to the large bowl..
Add the hoison sauce, sesame oil, soy sauce, brown sugar, and vegetable broth..
Stir with chop sticks or other utensil until thoroughly blended, about 10 minutes. Store in large tupperware until needed..

If the filling does get too wet, tilt the bowl that holds the filling to allow the liquid flow to one corner. Use a spoon to squeeze the filling before placing onto the Delectable on the palate and pleasing on the eyes, pan-fried vegetarian dumplings are filled with vegetables and resemble vegetables. The tender bite of pasta against the silkiness of the squash purée makes this dish a study in subtle contrasts. I was initially going to make this a "Squash Week" before I realized there are no less than a gazillion types of squash Winter squash: These tend to have a thicker skin and can be stored for quite a while (all through the winter). Although you would need to supplement with other protein sources to meet your daily needs.