Vegan Wontons: Two Fearless Versions

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I know. I know. Vegan. Blech, right? Who wants to eat Vegan?! Well, diabetic people like me who have gone plant based and still want to eat some of the yummy foods that we are used to, that’s who! Now, I’m not going to argue keto vs. plant based theology with you. If you are on keto, great. Just keep in mind that it isn’t for everyone. I chose plant based eating, and if you did too, I have an awesome tasting alternative to high fat Pork Wontons. If you still prefer Pork Wontons you can click here for my Pork Wonton Recipe. It is absolutely delicious, just not as healthy.

In this recipe, I have cut the saturated fat to zero, and the total fat content by half. Mind you, the fat is not zero, because these wontons are still deep fried. But if you love wontons and are willing to compromise just a little on the fat, then you will totally love these two plant based options.

The two versions of wontons that I’m about to share with you are Tofu and Mushroom. You can choose to use one ingredient or a combination of both. I prefer the Mushroom Wontons and my wife, Carrie, prefers the Tofu, so I make both.

Ingredients for 100 Wontons

  • 2 pkg of Wonton Wrappers
  • 4 Eggs **OK, you’re right, eggs are not vegan, but I only use them to make the wonton wrappers stick together, when I fold them before frying. I don’t know of any other way to make them stick, but if you do, please let me know!
  • Oil for deep frying
  • Spring Roll or Sweet and Sour Sauce or what ever you like for dipping. Our favorite is Polar Spring Roll Chili Sauce (pictured above).
We turn wonton night into a family affair.

Filling

  • 1 package of hard tofu (pressed) or 2 lbs. mushrooms of your choice
  • 2 green onion bunches, finely chopped
  • 1/4 cup minced garlic
  • 1/4 cup finely minced fresh ginger root
  • 1/4 cup soy sauce
  • 1 tablespoon vinegar
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper or 1 teaspoon black pepper
Wonton wrapping is easy.

Procedure

  1. Mince the tofu or mushrooms, onions, garlic and ginger.  A food processor is perfect for this (just be careful to mince and not puree!)
  2. Add all of the ingredients to a bowl, including the vinegar, sugar, salt, white pepper and soy sauce and mix thoroughly.  My kids love this part.
  3. Whisk the eggs in a bowl.  Place the bowls containing the eggs and filling mixture on a clean flat surface and lay out the wrappers. Watch the short wonton wrapping video below.
  4. While you are wrapping your wontons, heat 48 ounces of oil to 300-350 degrees or so.
  5. Add 10-12 Wontons to the oil and cook until a deep golden color.  About 3-4 minutes. Note:If you want to further reduce the oil in this recipe, you can deep fry the wontons for 1 minute and then bake for 8-10 minutes in the oven at 400 degrees.

Enjoy with steamed rice, or even better yet, try it with my Super Easy Ridiculously Cheap Egg Fried Rice.

If you decide to make this recipe, get your kids to help. Make it into a family affair.  You will absolutely love it. When you make it, let me know how much you liked it. If you have questions please feel free to ask them in the comment section.

Brian at Daddy Go To Timeout!

P.S.

Would you like a recipe for these Chili Rellano Enchiladas? Just click on the picture below and sign up my weekly newsletter Timeout! Each week in Timeout, you will get a recipe, and bonus material not available to anyone else. This week’s recipe in Timeout are these delicious Chili Rellano Enchiladas. Interested? Just click on the picture below. I swear you’ll be glad you did!

P.P.S.

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