Meatless Monday with Vegan Veggie Wontons with Sweet and Sour Sauce | Miratel Solutions

Pin It

Meatless Monday with Vegan Veggie Wontons with Sweet and Sour Sauce

Welcome (back) to the Miratel blog for another edition of our Meatless Monday  vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment.

Being vegan doesn’t mean you have to eat salads all the time. It just means that nothing you eat ever had a face. It also means that every once in a while you are still going to get a craving for something savoury, crunchy and delicious that does not grow in the garden. Like say a spanakopita or a Trinidadian Aloo hand pie or (like our recipe today) veggie wontons with sweet and sour sauce. The difference with our recipe today is that they are baked and use less salt so they are just about the healthiest wontons you are going to find. This incredibly tasty recipe comes courtesy of Gin Butters of Eat Healthy, Eat Happy via One Green Planet, both websites I highly recommend for vegan recipes and so much more.

INGREDIENTS (makes 34)

FOR THE WONTONS:

  • 5 Crimini mushrooms, choppedVEGAN WONTONS with sweet and sour sauce
  • 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

PREPARATION

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

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

________________________________________________________________________________

For nonprofit, nonprofit fundraising, CSR business and other news, connect with us on TwitterFacebook, Linkedin and Pinterest or subscribe to our RSS feed

Miratel Solutions is a Toronto call centreeBusiness, and letter shop mail house specializing in professional fundraising services including PCI compliant inbound telephone fundraisingoutbound telephone fundraisingonline fundraisinglottery fundraising servicesdonation processing and receipting and direct mail fundraising services. We are committed to our CSR business values in all our business decisions  and advancing the missions of the nonprofits we proudly serve.

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *