Thanksgiving Wontons
Thanksgiving Wontons
Course: Lunch, Dinner, AppetizersCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups vegetable broth
1 cup chopped onion
1 cup chopped celery
1 12-oz. bag herb-seasoned cubed vegan stuffing (try Pepperidge Farm brand, which is available almost everywhere)
3 potatoes, cubed and boiled
2 Tbsp. vegan butter
3/4 cup nondairy milk
1/2 Tbsp. minced garlic
Salt and pepper, to taste
30 vegan wonton wraps
1 Tbsp. oil for browning wontons
Directions
- Bring the broth, onion, and celery to a boil in a large saucepan over medium-high heat.
- Reduce the heat to low. Cover and cook for 5 minutes, or until the vegetables are tender, stirring often.
- Remove from heat. Add the stuffing and mix lightly.
- In a large bowl, mash together the potatoes, vegan butter, and nondairy milk until slightly creamy.
- Stir in the minced garlic, salt, and pepper.
- Preheat the oven to 350ºF.
- Add 1/2 tablespoonful of mashed potatoes and 1/2 tablespoonful of stuffing to the middle of each wonton wrap. Bring all four corners together and “glue” the tips closed using a small amount of water on your fingertips.
- Brush top of each wonton with a drop of oil. Vegetable or olive oil works.
- Bake wontons for 10-15 mins, or until browned.
- Serve with gravy.
