Vegan Dumpling Dipping Sauce

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This dipping sauce is sweet, sour, and delicious. It’s super simple, too – you probably have most, if not all, of the ingredients in your kitchen already. Hurray!

I especially love this sauce with pan-fried tofu and vegetable dumplings, but it’s good on rice and with spring rolls as well.

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Ooooh

Ahhhh

I’ve called for garlic and ginger powder, but definitely try it out with fresh minced garlic and grated ginger if you have them!

This make enough sauce for 15-20 dumplings, so double it if you’re in need of more.

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Ingredients:

  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1/4 tsp agave
  • 1/4 tsp sesame oil
  • a pinch of garlic powder
  • a pinch of ginger powder
  • 1/4 tsp sesame seeds
  • sliced green onion (optional)

Instructions:

  1. In a small bowl, whisk together all of the ingredients.
  2. Top with the chopped green onions.
  3. Get to dippin’ and enjoy!

Notes:

If you’d like to make this a spicy vegan asian dipping sauce, go ahead and stir in a pinch or red pepper flakes or a squirt of sriracha!

Sun-dried Tomato & Basil Cannellini Beans

Do I need to say anything further than sun-dried tomatoes and fresh basil? And it only has, assuming you already have salt and pepper, 5 ingredients? This savory side is a great vegan dish to bring to spring and summer get togethers, and would pair wonderfully with a veggie burger or a big salad. Or you could just eat it on its own, of course. Anyways, here ya go!

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Okay this smells amazing.
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Cannellini beans are so silky, nutty, and creamy. Yum.
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Cook Time: 15 minutes – Prep Time: 5 minutes – Serves about 4 as a side

Ingredients:

  • 1 tablespoon of the oil from the sun-dried tomatoes
  • 1 small yellow onion, or about 1/3 of a large one.
  • About 2 tablespoons of julienne cut sun-dried tomatoes in oil
  • 2 cloves of garlic
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1/4 teaspoon salt
  • A few cracks of fresh ground pepper
  • 1/4 teaspoon red pepper flakes (optional but recommended)
  • A handful of fresh basil leaves, to taste
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Instructions:

  1. In a non-stick pan over medium heat, add the oil from the sun-dried tomatoes. Add the onion and cook for 5 minutes or until they have softened.
  2. Mix in the sun-dried tomatoes and cook for another 5 minutes, stirring occasionally.
  3. Next, add the garlic and let cook for another minute before adding the beans, salt, a few cracks of fresh pepper, red pepper flakes if using, and basil. Stir to combine and heat through for another minute or two.
  4. Remove from heat and enjoy!

Notes:

  • This dish is great both warm and cold, depending on what you’re in the mood for. You can totally make this in advance if you’re bringing it to a cook out or picnic, and serve it chilled! Just make sure to double or triple the recipe.