Vegan Wontons in Chili Oil

Vegan Wontons in Chili Oil offers a delightful fusion of flavors, pairing savory plant-based fillings with a spicy and aromatic oil. This dish captures the essence of traditional seafood wontons while maintaining a completely vegan profile.

Ingredients

• Wonton wrappers - 12 pieces
• Firm tofu - 150 grams, crumbled
• Shiitake mushrooms - 50 grams, finely chopped
• Green onions - 2, finely sliced
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Cabbage - 50 grams, finely chopped
• Chili oil - 2 tablespoons
• Cilantro - a handful, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a mixing bowl, combine the crumbled tofu, chopped shiitake mushrooms, green onions, minced garlic, grated ginger, soy sauce, sesame oil, chopped cabbage, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
2. Take a wonton wrapper and place about 1 teaspoon of the filling in the center. Moisten the edges of the wrapper with water, fold it in half diagonally to form a triangle, and press to seal. Then, bring the two corners of the triangle together and pinch to secure, forming a wonton. Repeat with remaining wrappers and filling.
3. Bring a pot of water to a boil. Gently drop the wontons into the boiling water (in batches if necessary) and cook for 5-7 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
4. In a small bowl, mix the chili oil with a pinch of salt and black pepper. Drizzle the chili oil over the cooked wontons.
5. Serve the wontons hot, garnished with chopped cilantro.

Nutrition

• Calories: 200
• Protein: 10 g
• Carbs: 25 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in vitamins and minerals from vegetables.

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