Thanksgiving Wontons

5.0 (1 reviews)

Thanksgiving Wontons

  • Prep Time 25 minutes
  • Cook Time 15 minutes
  • Servings 30


  • 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


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.

Rated 5.0/5 based on 1 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind