More Vegan Wontons – Baked Sweet Potato and red pepper filled!

Why does the title say: “More Vegan Wontons…”; Click on the photo to go see more recipes I have come up with!

So, I have to post this – these are so good and I came up with them all by myself

🙂
I am sure there are lots of creative ideas out there for wontons, but these suited my idea of a great, yummy lunch addition!

The Recipe:

Ingredients
1 sweet potato
1 red pepper
176 grams wonton wrappers [ about 20-25 of the 3.5 inch square]

UPDATED INFO! Apparently, wonton wrappers may not be vegan! Check the package ingredients – if you can read them –  if this is important to you!  Otherwise, go here for a vegan wonton wrapper recipe!

Directions
1 – cook the sweet potato and mash.

2-dice the red pepper into 1/4 inch pieces or smaller

3-mash together and add spices to your taste – ginger, soya sauce etc.

4-Divide the filling – about 1 tsp per wrapper – into 20-25 wonton wrappers – the 3.5 inch square ones.

5- fold over and press together and place on a lightly sprayed cookie sheet.

6-Bake at 350 for 10 minutes or until golden brown and crispy!

By the way, 1 serving / 5 wontons is only 165 calories! Yum!

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3 thoughts on “More Vegan Wontons – Baked Sweet Potato and red pepper filled!

  1. Thank you for posting this recipe; the wontons look great and remind me how much I love them and how long its been since we made any ourselves (the time to stuff each one generally means they are something we only make when we have a free weekend)
    Do you know how they freeze? We are always on the lookout for healthy, tastey meals that we can make ahead, freeze and then thaw one serving at a time for after-work dinners.

  2. I know the uncooked ones freeze just fine.
    When I was shown how to make them, it was with raw ground pork, and we just made them, froze them, and then I would drop the frozen, uncooked wontons into boiling soup, and let them cook for about 10 minutes to cook the meat inside.
    With the soybean vegan ones [ recipe found when you click the picture and go to my Flickr page], I suspect it will work the same way.

    I went ahead and cooked these from freshly making them, and will try freezing the rest of the batch if i don’t snack on them later today/tomorrow!

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