For our mini food potluck, I made vegan wontons.
I steamed mine, but this vegan wonton recipe has instructions for steaming and frying methods.
To make the stuffing, I took leftover curry (which had about 20 or more ingredients in it) and blended it to make a paste.
I mixed the curry paste with crumbled tofu,
steamed chinese broccoli,
minced wheat roast from White Mountain Foods,
lemon juice, nutritional yeast, onion powder, Bragg’s liquid aminos, salt, black pepper, and cayenne pepper.
I made a quick dipping sauce by mixing soy sauce, chili garlic sauce, and agave nectar.
Folding the wontons was fun and relatively easy, but I learned that you should always cover the metal steamer with oil or margarine and not pile the wontons on top of each other. I learned this the hard way, but luckily I had enough wonton wrappers that I could afford to make some mistakes. Anyway, just cook them in small, manageable batches – otherwise they’ll end up looking like this:
Many wonton wrappers from Asian grocery stores are vegan, but some are not. Just be sure to check that you got the ones without eggs. This brand is the kind I used: