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]
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
- To make the wonton filling, combine the mushrooms, ginger, garlic, and oil in a large skillet or wok.
- Sauté on low heat for about 8 minutes.
- Add the vegetables, raise the heat to medium, and sauté for about 5 minutes.
- Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
- To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
- Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
- Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
- 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.
- Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.