Vegan Mushroom Wontons

Everybody loves wontons, whether fried or steamed. This mushroom vegan version is just as delicious and far healthier. I gave several options to cook these wontons so take your pick and enjoy!

Vegan Mushroom Wontons

Adapted from this past blog post

Yielded around 30 plus wontons

• 1- 8 oz package mushrooms, cleaned and chopped coarsely (I used cremini)
• 1\2 cup walnuts
• 1\4 cup green onions, roughly chopped
• 1 1\2 cup baby carrots or 2 large ones, peeled
• 2 cloves garlic
• 1 inch ginger, peeled and cut to  pieces
• 1-2 tbsp soy sauce or to taste
• 1 tbsp cornstarch
• 1\4 cup oats or flour
• 1 package wonton wrappers

Place all the ingredients except the cornstarch, oats and wrappers in a blender or food processor and pulse till the ingredients are uniformly sized small pieces and well blended but not pasty.

Add the cornstarch and oats to the mushroom mixture and mix well.

Take about two teaspoons of the mixture and place in the middle of each wonton. Wet the edges of the wrapper with little water with tip of one finger and fold the corners together to make triangle. Lift the triangle at the tip of triangle and start pressing the edges to seal it.

Options for cooking the wontons:

1). Air fry the wontons in a single layer for 8 minutes at 350 degrees. You can bake them in the oven also. See this blog post. Serve with Thai sweet chili sauce or plum sauce.

2). You can also steam them using a steamer lined with wax or parchment paper for about 20 minutes or till edges of wontons appear more translucent than when you started. I used my rice cooker/steamer for this. Serve with sauce  made from 2 tbsp soy sauce and 4 tbsp mirin. 

3). You can also gently boil about 1\2 cup water in a saute pan and carefully add the wontons and cover and let them cook in the simmering water not rapidly boiling one. Once cooked gently lift the wontons.