Who else watched “You Are What You Eat: A TwinExpeeoment” on Netflix? I’ll be honest it didn’t convince me to turn vegan but it did convince me to attempt to include more plant based meals in to my routine. I’ve always loved veggies that was never the problem. It’s more that because vegetarianism was not a part of my life growing up it just felt like it would be too hard. I decided, with a little encouragement from my cousin in the UK who is vegetarian, to try and challenge myself to create vegetarian recipes! First up… Vegan Potstickers! Swapped out the meat for Impossible Foods Vegan Ground Beef and serving them with a Sessame Slaw. You can pan fry all of them or freeze half which I like to do so I have some for last minute dinners! Enjoy!

Serves: 8

Prep Time: 45

Cook Time: 10

Ingredients

Potstickers

2 12oz Packagaes Impossible Ground Beef

4 Green Onions Sliced

1 Jalapeño Finely Diced

4 Garlic Cloves Finely Minced

1tbsp Ginger Finely Minced

2tbsp Soy Sauce

2tsp Toasted Sesame Oil

48 Square Wonton Wrappers

Water

4-5tbsp Avocado Oil

Dipping Sauce

6tbsp soy Sauce

3tbsp Rice Wine Vinegar

3tsp Chili Oil

3tsp Brown Sugar

Sesame Slaw

2 Package Cole Slaw Mix

1 Can Crushed Pineapple

4 Green Onions Sliced

1 Bunch Cilantro Roughly Chopped

2tbsp Soy Sauce

3tbsp Toasted Sesame Oil

2tbs Rice Wine Vinegar

1.5tsp Brown Sugar

Directions

• In a large bowl mix together Impossible beef, green onions, jalapeño, garlic, ginger, soy sauce, and toasted sesame oil until thoroughly mixed.

• Take a wonton sheet and using either a pastry brush or your finger brush all four outer edges with water. Place 1 tablespoon of the mixture in the center. Carefully bring the corners to the middle making sure it’s sealed. It should look like a little purse. Repeat till all the wonton wrappers and filing are gone. Set aside.
• To make the sesame slaw whisk together soy sauce, rice wine vinegar, toasted sesame oil and brown sugar. Add crushed pineapple, the bag of slaw, green onions, and cilantro. Toss until thoroughly mixed and set aside.
• To make the sauce mix soy sauce, rice wine vinegar, chili oil, and brown sugar until the sugar is dissolved.
• Grab large frying pan and heat on medium high. Add 1tbsp of avocado oil and 2tsp of water to the pan and add 10 potstickers. Place lid on top and steam the potsticker for 2 minutes. The bottoms should look beautiful caramel brown. Repeat 4 more times adding more oil and water before each batch.
• To serve, plate 6 potstickers with some of the slaw. Place some of the dipping sauce in a small bowl on the plate. If you like add some kimchi to the plate. Enjoy!

Notes: If you want to freeze a portion of the potstickers line a tupperware dish with parchment parchment paper and place potstickers in a single layers at a time seperating with more parchment paper after each layer. Make sure lid is air tight and place in the freezer. When cooking from frozen just double the cooking time.