©2016 BY VEGN'VIBES | KELLY NOONAN.

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Novel Idea: The Making of a Perfect Wonton

September 13, 2016

Check it out!

 

What you'll need:

1 bowl of water

2 skillets

Olive oil

Lots of love and attention

Homemade or store bought vegan wonton wraps

(mine are store bought this time)

*cilantro for decoration OR for the wonton guts*

 

 

The Savory Meatless Filler:

 

2 cups chopped mushrooms

1/4 cup chopped white onion

1/4 cup chopped green onion/scallion

1 tablespoon fresh cracked black pepper (or to your liking)

1 clove of garlic - chopped

Garlic salt (your discretion)

 

 

 

 

 

The Veggie Cradle:

1/2 cup sprouts

 Cauliflower, broccoli, carrots, & red cabbage blend from "Mann's Family Favorites: Rainbow Salad Shreds" (or blend your own mix)

 

Makes appx. 20

Slow simmer The Savory Meatless Filler and The Veggie Cradle in two separate skillets. Get your wonton wraps ready-- store bought ones say to dampen the edges to get you wonton to stick together, but it never works so I dip the entire wrap in water.  

 

As you see your veggies slowly simmering into a nice, softened filling, put together a half spoon of The Veggies Cradle and a half spoon of The Savory Meatless Filler on top. Don't over stuff! Wontons are delicate little creatures. 

 

Once you have your spoon-sized wonton guts placed on the dampened wrap, pinch together all of the corners so that is closed off nicely on top (see above pictures). 

 

This is probably won't be pretty! It's okay if your wrappers burst open a bit because once they are all closed on top, you will be placing them into a medium-heat skillet that is coated with olive oil that will help re-seal. Once in the skillet, sizzle the complete wontons. This part should only take about 5-7 minutes. Keep flipping your wontons until they are completely golden and-- bravo! Enjoy your Perfect Wonton bites.

 

 

 xoxo, K

 

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