Craving Chinese? These crisp-baked wontons stuffed with a sumptuous ginger-garlic veggie filling should do the trick! They're ridiculously tasty and considering they're low-fat and low-sodium, they're way healthier than any wontons you're going to find in a restaurant.

Veggie Wontons With Sweet and Sour Sauce [Vegan]

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34 wontons

Cooking Time



For the Wontons:

  • 5 Crimini mushrooms, chopped
  • 5 garlic cloves, minced
  • 1-inch ginger root, peeled and grated
  • 2 teaspoons olive oil
  • 2 cups bagged coleslaw mix
  • 3 stalks bok choy, chopped
  • 1 carrot, grated
  • 1/2 of 1 red pepper, chopped
  • 3 green onions, chopped (save some tops for garnish)
  • 1 teaspoon seasoned rice wine vinegar
  • 1 teaspoon low-sodium soy sauce
  • 34 vegan wonton wrappers
  • Cooking spray or oil

For the Sweet and Sour Sauce:

  • 1 cup unsweetened crushed pineapple in juice
  • 6 tablespoons agave nectar
  • 5 tablespoons apple cider vinegar
  • 1/2" fresh ginger root, peeled and minced
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon cornstarch


  1. To make the wonton filling, combine the mushrooms, ginger, garlic, and oil in a large skillet or wok.
  2. Sauté on low heat for about 8 minutes.
  3. Add the vegetables, raise the heat to medium, and sauté for about 5 minutes.
  4. Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
  5. To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
  6. Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
  7. Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
  8. Heat the oven to 375°F. Coat a cookie sheet with spray oil. Fill the wontons as you like. Give each wonton a good spray with the oil.
  9. Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.


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