Source: Vegan Richa | Makes: 16 dumplings | Time: 30 min
What I changed
Used vegan Nasoya egg roll wraps instead of making my own dumplings
Replaced hoisin sauce with coconut aminos
Used an Instant Pot to steam
1 tsp chili flakes
2 tbsp garlic, finely chopped
2 tsp canola oil
1 cup finely chopped #broccoli
1 cup finely chopped #zucchini
2 tsp sesame oil
1 tbsp coconut aminos
1 tsp agave syrup
1 package Nasoya egg roll wraps, cut into fours
In a pan, heat some canola oil and add garlic and chili flakes and cook on medium heat for a few seconds. Add in the broccoli and zucchini, toss and let cook for 3-4 minutes. Add in the aminos, salt if needed, agave and sesame oil. Mix and cook covered another 3-4 minutes. Let cool.
To assemble, put 2 tsp of the filling on each wrap. Push the edges of the wrapper inward in small folds covering the top edges of the filling like a pouch. Some filling at the top should remain exposed. Use a little water to seal the folds if necessary.
Put at least 1 cup of water in your Instant Pot bowl. Spray your two steamer baskets with some cooking spray. Add dumplings to each basket and stack them in the Instant Pot bowl. Set Instant Pot to steam and the timer to 8 minutes.
Serve with coconut aminos and enjoy!
What I ate and drank today
1 cold brew coffee
128 oz of water
Peanut butter hummus toast with dried cranberries
Tonight's recipe with sauteed kale
15 min strength training (core)
3 mile walk
11,000+ total steps