Fat Free Vegan Curried Squash Blossoms with Tangy Sriracha Dipping Sauce
Hey! Remember those Rustic Curried Squash Ravioli we made the another night? Sure you do! Well, you may have noticed that the recipe makes way more filling than the pasta can possibly handle. That’s because it is a statistical fact that vegans loooooooove leftovers! Why not turn your extra filling into something pretty to snack on?
INGREDIENTS:
- curried squash and chickpea filling (whatever you have left; I had just over a cup left and made 18 blossoms. Or, make a whole batch and do as many blossoms as you like!)
- 18-24 vegan dumpling wrappers, pre-packaged or make your own
- olive oil cooking spray
METHOD:
1. Preheat oven to 425ºF. Place one tablespoon of filling onto the centre of each wrapper and folding accordingly:
Step 1: place filling on wrapper and moisten outer edge.
Step 2: fold wrapper in half over filling horizontally.
Step 3: bring open edges in to centre.
Step 4: gather edges pinch to seal, et viola!
2. Place on parchment lined baking sheet, spritz lightly with olive oil spray and bake for 8-10 minutes until crisp.
Fat Free Vegan Curried Squash Blossoms
3. Serve with Tangy Sriracha Dipping Sauce: equal parts seasoned rice wine vinegar and Sriracha garlic chili sauce whisked together.
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