Easy To Make Vegan Dumplings

Delicious and easy to make vegan entrée recipe ideas can be hard to find, it seems like most of the vegan recipes are sides and desserts. We did however find this vegan dumpling recipe, with easy gluten-free wonton wrappers as an example of a great tasting vegan entrée. As with all cancer diet recipes please use organic ingredients when possible.

Vegan dumplings (or pot stickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

  • Yields 15 dumplings
  • 40 min Prep Time
  • 5 min Cook/Chill Time
  • 45 min Total Time
Ingredients

Wrappers

  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1 cup boiling water
  • 1/2 tsp salt

Filling

  • 1 cup chopped mushrooms
  • 1 cup shredded carrots
  • 2 cups cabbage

Sauce (*see note)

  • 2 tbsp coconut aminos (or soy sauce)
  • 1/4 tsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp rice vinegar
  • 1 tsp cornstarch

vegan-dumplings-for-a-beast-cancer-dietInstructions

Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
Divide into 12.
Roll out each ball between two sheets of wax paper as thin as possible.
Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.

Sauce: Combine all the ingredients in a jar. Shake.

Filling: Add all the veggies to a non-stick skillet over medium high heat.
Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.

To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
Repeat with the remaining wrappers.

To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
Serve plain or with dipping sauce of your choice.

Notes

For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one .

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Perfect Sweet Treat – Healthy Chai Spiced Quick Bread

chai-spiced-quick-breadA spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free!

Yields 6-8 slices

10 minutes Prep Time

35 minutes Cook/Chill Time

45 minutes Total Time

Ingredients

  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/4 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves

Optional: Low-Fat Vegan Vanilla Frosting and chopped pecans for topping

Instructions

  1. Preheat the oven to 350F.
  2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, and vanilla on high until smooth.
  3. In a large mixing bowl combine the dry ingredients and mix briefly.
  4. Add the date mixture. Stir to combine.
  5. Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  6. Bake for 35 minutes at 350F.
  7. Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.

Notes

This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Pumpkin Pie Cups (Vegan & Grain-Free)

vegan-pumpkin-pie-cups
These easy healthy Vegan & Grain-Free Pumpkin Pie Cups are just like your favorite fall or Thanksgiving dessert but in a smaller, 6 ingredient form!

In an effort to keep super-foods a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie, of Feast on Fruit, vegan pumpkin recipes.

Ingredients

Crust

  • 1 1/2 cup almond flour
  • 2 tbsp maple syrup
  • 1 tbsp water

Filling

  • 1 cup pumpkin puree
  • 1/2 cup baked and mashed sweet potato
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice

To find healthy vegan ingredients visit Feasting on Fruit Store.

Instructions
  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Healthy, Delicious & Fruit-Sweetened Pumpkin Pie For A Cancer Diet

fruit-sweetened-pumpkin-pie-recipe-for-breast-cancer-diet

Autumn is the time of year pumpkins decorate our front steps, then gracing the table as pumpkin pie usually once a year for Thanksgiving. After November this healthy anti-cancer food is often ignored, disappearing from our diet for another 11 months. In an effort to keep this super-food a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie’s (of Feast on Fruit) vegan pumpkin recipes.

Ingredients

CRUST

  • 2 ripe bananas refrigerated overnight
  • 1 1/2 – 1 3/4 cup gluten-free flour

FILLING

  • 1 15oz. can of pumpkin puree
  • 12-14 pitted medjool dates
  • 1 cup non-dairy milk
  • 1 tsp pumpkin pie spice
  • 1 tbsp cornstarch

To find healthy vegan ingredients visit Feasting on Fruit’s Store.

Instructions

FOR THE CRUST:

  1. In a large bowl, use your hands to “cut in” the cold banana into the flour. Keep kneading and mixing until you have a cohesive ball of dough. If it is still super sticky, you can add a little more flour.
  2. Roll out the crust between two well-floured pieces of wax paper.Peel off one sheet of paper. Dust the surface of the dough with flour to prevent it from sticking to the pie pan.
  3. Flip into a 9 inch pie pan. Set aside.

FOR THE FILLING:

  1. Blend all the ingredients on high until smooth.
  2. Pour into the crust.
  3. Bake at 425F for 15 mins.
  4. Reduce the heat to 350F and bake for another 35-40 mins.
  5. Let it cool, then chill for at least 8 hours before serving.

This Fruit-Sweetened Pumpkin Pie recipe is so healthy and delicious that you can eat it as an appetizer, the main dish, or the dessert. And maybe even breakfast!

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

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