Buffalo Jackfruit Wonton Cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

I was born into a football family. Being from Columbus means I came out of the womb bleeding scarlet and gray. Buckeyes or die. Every year for the better part of my life, my family has hosted multiple football watch parties and neighborhood get-togethers. And as much as we love watching football, the snack table tends to be the star of the show. Of the cornucopia of tasty treats laid out to feast on, dips of all sorts might just be the most popular snackage.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

Between hummuses and beer cheeses and onion dips, one of the most ubiquitous bowls of gooey goodness is buffalo chicken dip. But I have a confession. I have never had said spicy condiment. I became a vegetarian longgg before I came around to spicy foods so that Venn diagram just never overlapped. But now that I’m grown up and enjoy melting my face off with hot sauce from time to time, I can only imagine what I’m missing.

But imagine no more! After a couple less-than-great trials, I finally came up with a buffalo “chicken” dip that I like. And by like, I mean have been sneaking spoonfuls of it every time I walk past the fridge… Safe to say, I’m officially on the buffalo bandwagon.

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

The fiery hot and silky smooth sauce that makes up the bulk of this recipe might just be one of the best things I’ve ever put in my mouth. Because it would be weird to dip my body into a vat of it, here are some of the ways I’m dreaming of using it…

  • As a dip of veggies
  • Coating noodles for a spicy mac & cheeze
  • Draped over a baked potato
  • Packed into a burrito
  • Topped with vegan cheese and baked into a bubbly dip
  • Slathered over nachos
  • Tossed with jackfruit and jammed into a muffin tin…

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

After Twin Dragon sent me an assortment of their 100% natural Asian wrappers, I’ve been dying to tuck some goodies into a wonton cup for a little bite-sized treat. And there’s no better time for finger food than at a football watch party, amiright?? I especially like that this recipe doesn’t require any skill or finesse, like folding and crimping and tucking. Just squish the vegan, non-GMO wrappers into the muffin tin holes ands you’re halfway there! P.S. You can purchase JSL Foods Twin Dragon products at your local: Albertsons, Shaw’s,
Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Shop Rite, Winco, Price Chopper’s, or Gelson’s !

Buffalo Jackfruit Wonton Cups | AreYouKitchenMe.com

We’re in the throws of football season and there’s no better time to start prepping your most super recipes for Super Bowl Sunday! February is right around the corner and trust me, you’re friends will devour Buffalo Jackfruit Wonton Cups before the final touchdown is called.

Buffalo Jackfruit Wonton Cups

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 20-24 cups

Football season is upon us and it’s time for noshing on all the best game-day grub! Get your snack table Super Bowl–ready with a plate of addictive Buffalo Jackfruit Wonton Cups!

Ingredients

  • 20-24 Twin Dragon wonton wrappers
  • Vegan ranch dressing, + sliced green onions, for topping
  • Buffalo Sauce:
  • 1 cup cannellini beans, rinsed
  • 1½ cup cashews, soaked at least 2 hours or overnight
  • 2 Tbs. nutritional yeast
  • 2 tsp. apple cider vinegar
  • ½ cup non-dairy milk
  • ½ cup hot sauce
  • Jackfruit “Chicken”:
  • 1 14oz. can jackfruit in brine (NOT in syrup)
  • ½ yellow onion, thinly sliced
  • ½ cup vegan chicken broth (I use Edwards & Sons bullion cubes), or vegetable broth

Instructions

  1. Begin by preparing the jackfruit. Drain the liquid from the can, slice any hard bits off the large pieces, and chop them into smaller pieces. Use your fingers or a knife to “shred” the stringy part of the jackfruit. Place all pieces on a towel and pat to dry.
  2. In a large pan over medium-high heat, add a splash of oil or broth and onions. Sauté for 5 minutes, until softened. Add jackfruit to the pan and toss for a few minutes to dry further. Then add broth and sauté until most of the broth has been absorbed. Set aside to cool slightly.
  3. Meanwhile, prepare the sauce. Add all of the sauce ingredients to a blender and blend until completely smooth, one to two minutes, scraping down the sides as needed.
  4. Mix sauce with jackfruit and stir to combine.
  5. Preheat oven to 400F and lightly brush two muffin tins with oil or spray with baking spray. Place a wonton wrapper over one hole of the muffin tin and press down gently to fill the cavity, folding as needed. Repeat to line 20 cups but have a few wrappers ready in case you have extra filling.
  6. Use a spoon to place a heaping Tbs. of filling into each cup and lightly press down to smooth the top. Distribute all filling between cups but do not overfill.
  7. Bake cups for 12 minutes, rotating once, until corners are browned. Drizzle with ranch and sprinkle with green onions. Enjoy warm. Store leftovers in an airtight container and reheat in the oven until crisp.
https://www.areyoukitchenme.com/buffalo-jackfruit-wonton-cups/

John’s Vegan Chili

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

John's Vegan Chili | AreYouKitchenMe.com

I do most of the cooking in our house. Listen, I’m not complaining. Cooking is my passion and I love making our daily meals. I’m also a huge control freak and don’t often give John free reign at the stove. But every so often he asks to take the wheel and I never regret it. The kid makes a mean (vegan) grilled cheese. Grills mushrooms like a boss. Knows his way around a butternut squash. And makes the BEST vegan chili.

John's Vegan Chili | AreYouKitchenMe.com

Chili has always been the ultimate comfort food to me. My family served it over spaghetti topped with shredded cheese and cornbread. The perfect layers of carbs and hot, spicy, hearty stew. It’s everything you need in one bowl. Nowadays, I keep things a little simpler and serve our vegan chili with some fresh, cooling cilantro and crunchy oyster crackers.

John's Vegan Chili | AreYouKitchenMe.com

John started making vegan chili a few years ago for his office’s annual chili cook-off. He spends hours perfecting his recipe and we’ve already made three test batches this year. Unfortunately, he hasn’t taken the #1 award yet, but I’d say the fact that his CEO is a meat aficionado is probably a factor…

John's Vegan Chili | AreYouKitchenMe.com

That said, we think the “meat” in this recipe is perfect! We’ve tried a few different options (included Beyond Meat patties which was a disaster) and our favorite is always the Gardein beefless crumbles. Most other frozen crumbles are pretty good too, though!

John's Vegan Chili | AreYouKitchenMe.com

Don’t be intimidated by the long ingredient list! If you have everything prepped and ready to go (mis en place, if you will), the recipe doesn’t take too much time at all. And every ingredient adds to the layers of complex flavor, just ask John. I asked him if we could simplify it at all and he said, “yeah, if you want it to suck.”

So there you have it friends, vegan chili that doesn’t suck.

John’s Vegan Chili

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: a shiz ton of chli, probably serves 15...

My sweetie rarely gets the chance to cook in our kitchen, but I always love it when he does! John’s Vegan Chili is one of my favorite foods out there and we eat it all year long!

Ingredients

  • 2 onions, diced
  • 2 red bell peppers, diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, minced
  • 1 28oz. can diced tomatoes
  • 3lbs. fresh tomatoes, diced (or 2 additional cans)
  • 1 package Gardein beefless grounds
  • 2 Tbs. olive oil (or broth or water)
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 3 Tbs. chili powder
  • 2 tsp. smoked paprika
  • 1 tsp. cumin
  • 1/8 tsp. coriander
  • Pinch of cayenne pepper (or more to taste)
  • 2½ Tbs. sea salt, plus more to taste
  • Black pepper to taste
  • 2 Tbs. tomato paste
  • 1½ Tbs. soy sauce
  • 1 Tbs. barbeque sauce
  • 1 Tbs. ketchup
  • 1 tsp. Worcestershire sauce
  • 5-10 dashes hot sauce (optional)
  • 1 can each, pinto beans and dark red kidney beans, rinsed and drained

Instructions

  1. Before you begin cooking, I recommend getting all of your ingredients out and prepared. Chop the veggies, open the cans, and even measure out all of the spices into a small bowl. This will make the cooking process a breeze!
  2. Heat the olive oil in a very large pot over medium heat. Add the onions and sauté for 5 minutes, until beginning to soften. Add peppers and sauté for another 3 minutes. Add garlic and stir for 30 seconds.
  3. Once vegetables are beginning to soften, add your spices (garlic powder through salt). Toast them for 2 minutes, tossing frequently. Add the Gardein beefless crumbles and cook for another 5 minutes.
  4. Add canned and fresh tomatoes, tomato paste, soy sauce, bbq sauce, ketchup, Worcestershire sauce, and hot sauce. Cover with lid and simmer for 30 minutes. After 30 minutes, taste and adjust seasonings as needed.
  5. Add beans and simmer without lid for 15 more minutes. Serve with lots of cilantro or other fresh herbs and oyster crackers!

Notes

I actually think chili is better after a day or two so feel free to make this in advance. Just let it cool completely before storing in the fridge in an airtight container.

https://www.areyoukitchenme.com/johns-vegan-chili/

Cabbage + Beet Potstickers

A colorful twist on an Asian classic, Cabbage + Beet Potstickers are a beautiful sight to behold! Better yet, they taste incredible! They’re gyoza-mazing!!

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

If you’ve been following along with my recent Instagram stories, you probably know that I recently quit my job. I’ve been doing some freelance work, continuing to help/train at my old job, and deep cleaning my entire house. I’ve also had a lot more time and flexibility to take on some fun cooking projects. I signed up for an online bread class and have been turning out loaves and loaves every week. I am brewing my own kombucha. I made dumplings.

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

One trait I have learned to appreciate myself is my tenacity in learning something new. It is absolutely unacceptable to do something once and mediocre in my life. Mastery is the only way. “If at first you don’t succeed…” Try and try and try and cry a little and stand in your kitchen for four hours until your feet feel broken and forget to eat lunch until 3pm and then FINALLY get it right? Oh, that’s not how the saying goes? Hmm. Well, regardless, after a little (ha) trial and error, I think I got the perfect potsticker folds down.

Let me add one thing, it is absolutely not required that you slave over your dumplings to get perfectly beautiful folds. Seriously, just fold that shit in half, crimp it with a fork, and move on with your life. It only took me a few hours to learn because I am an unrelenting perfectionist. Don’t be like me.

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

But are they worth all the effort? YES!! I wish I could shout that YES on the rooftops because they are just THAT good. The tender wrapping has a crisp bottom, the earthy flavorful filling has just the right crunch, and the sweet and salty sauce is worthy of drowning every bite in. I legit get emotional when my plate is empty… They’re delightfully addicting!

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

Gyoza wrappers (aka dumpling wrappers aka potsticker wrappers aka the round ones) are sold at almost all grocery stores (I usually find them near the tofu) but you can definitely find them at Asian grocery stores. I use Twin Dragon Gyoza Wrappers because they are vegan, non-GMO, and contain 100% natural ingredients. Full disclosure, JSL Foods Inc. sent me the wrappers to use as part of their Blogger Recipe Challenge but they will definitely be my new go-to!

To be honest, I haven’t eaten a ton of gyoza or potstickers in my day, but I have an experienced dumpling veteran in my house who fully approves! He was impressed with the texture of the dumpling wrappers and coached me to pack the fillings in more tightly- which I achieve by pressing the spoonful of filling against the side of the bowl. And speaking of filling…

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

All the potstickers I’ve seen in my day have been a boring brownish color with maybe a slight hint of green or orange showing through. When I called these Cabbage + Beet Potstickers, I wanted you to look at them and KNOW what was inside. I love how the dark purple and red vegetables bleed together and show brightly through the wrapper. After all, you eat with your eyes first!

Cabbage + Beet Potstickers | AreYouKitcheneMe.com

Making potstickers by hand definitely isn’t going to be Rachael Ray’s next “30-Minute Meals” special but they are worth the extra time. If you do a good job of getting everything ready in advance- you can make the filling and dipping sauce the day before!- the act of filling and tucking is a nice meditation that ends in a delicious meal!

Cabbage + Beet Potstickers

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 36 potstickers

A colorful twist on an Asian classic, Cabbage + Beet Potstickers are a beautiful sight to behold! Better yet, they taste incredible! They’re gyoza-mazing!!

Ingredients

  • 3 medium beets, shredded
  • ½ head red cabbage, shredded
  • 2 cloves garlic, minced
  • 3 green onions, sliced
  • 1” piece of ginger, grated or minced fine
  • 2 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1 tsp. salt
  • ½ tsp. white or black pepper
  • 36 Twin Dragon dumpling wrappers
  • Additional green onions and sesame seeds, for garnish
  • Dipping Sauce:
  • 2 Tbs. soy sauce
  • 2 Tbs. rice wine vinegar
  • 1 Tbs. agave (or maple syrup or honey)
  • 1 tsp. toasted sesame oil

Instructions

  1. Filling: Grate beets and cabbage on the large holes of a box grater to get them shredded finely. You could also use a food processor.
  2. Heat a large pan over medium heat. Add a drizzle of oil and the beets and cabbage. Sprinkle on the salt and sauté for 5-7 minutes, until the liquid has released and then started to evaporate. You want the mixture to be relatively dry.
  3. Turn off the heat and add the garlic, green onions, ginger, soy sauce, vinegar, and pepper. Taste and season with additional salt or soy sauce if needed. Set aside and allow to cool. [I actually like to do this step a day in advance to make the cooking process quicker.]
  4. Dipping Sauce: Add all ingredients to a jar or small bowl and shake or whisk to combine. Top with sesame seeds and green onions. [Can also be done a day in advance.]
  5. Assembly: Gather all of your equipment and ingredients: filling, small spoon, dumpling wrappers, small bowl of water, and a plate or tray lined with parchment paper.
  6. To fill the dumplings, use a spoon to scoop about a tablespoon of filling. Press the filling against the side of your bowl to compact it. Hold a wrapper in one hand and press the filling into the center.
  7. Dip the finger that was holding the spoon in water and run it around the edge of the dumpling wrapper. Carefully make four folds as you press the edges together. If the folds are too difficult or time consuming, you can simply press the edges together and use a fork to seal and crimp.
  8. Cooking: Once you have filled all of your dumplings, heat a pan with a tight-fitting lid over medium-high heat. Add a ½ tsp. of cooking oil and allow to warm. Add enough dumplings to the pan to fill it without crowding; I fit 8-10 at a time. Cook for 2-3 minutes until dark brown on the bottom. Add a ¼ cup of water and quickly close the lid. Steam for 1 minute until dumplings are soft. Remove lid and allow any remaining liquid to cook off. Remove dumplings and repeat with remaining dumplings. Serve with dipping sauce and a garnish of sesame seeds and green onions.

Notes

If you don't want to make all 36 dumplings at once, prepare and fill them and then freeze before cooking. Store in an airtight container and cook within 6 months.

https://www.areyoukitchenme.com/cabbage-beet-potstickers/

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