Filling

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4 cups mixed veggies of choice (I used mushroom, carrot, onion & zucchini)

3 garlic cloves minced

1 tsp Chinese 5 spice

1 vegan beef-flavored bouillon cube plus 0.5 cup water OR use 0.5 cup vegetable broth

1 tbsp maple syrup

1 tbsp chili garlic paste

1 to 2 tbsp soy sauce

1 tsp fennel

½ cup dry TVP rehydrated

1 tbsp tapioca starch

16 small rice paper wrappers

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Dipping Sauce

2 tbsp soy sauce

1 tsp sesame oil

1 garlic minced

1 tbsp chili garlic paste

2 tbsp maple syrup

1 tbsp rice vinegar

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1. Add chopped veggies to a large pan over medium heat with the bouillon cube and ½ cup water or vegetable broth.

2. Add minced garlic, Chinese 5 spice, maple syrup, chili garlic paste, fennel, soy sauce, and rehydrated TVP.

3. Cover and cook over medium heat for 5 to 7 minutes until the veggies soften.

4. Remove the lid and cook until most of the liquid evaporates. Stir frequently.

5. Add tapioca starch and mix until the filling thickens.

6. Remove from heat and let the mixture cool for 10 to 15 minutes.

7. Wet 1 rice paper wrapper at a time. Place 2 tbsp of filling in the center.

8. Fold the sides in to form a square shaped dumpling.

9. Whisk together dipping sauce ingredients until balanced to your taste.

10. Place dumplings on parchment paper. Serve with sauce at room temperature or warm in the oven at 325F degrees for 5 to 10 minutes.