For the wontons:
- 5 Baby Bella (crimini) mushrooms, chopped
- 5 cloves garlic, minced
- 1" ginger root, peeled and grated
- 2 tsp olive oil
- 2 c bagged coleslaw mix
- 3 stalks bok choy, chopped
- 1 carrot, grated
- 1/2 red pepper, chopped
- 3 green onions, chopped (save some tops for garnish)
- 1 tsp seasoned rice wine (sushi) vinegar
- 1 tsp low sodium soy sauce
- 34 wonton wrappers (look for vegan wrappers in Asian markets if you don't find them elsewhere)
- cooking spray/oil (I love Kelapo Extra Virgin Coconut Oil Spray )
- 1 c unsweetened crushed pineapple in juice
- 6 Tbs agave nectar (can substitute palm/coconut sugar or maple syrup)
- 5 Tbs apple cider vinegar
- 1/2" fresh ginger root, peeled and minced or grated
- 1 Tbs low sodium soy sauce or tamari
- 1 Tbs cornstarch
- To make the wonton filling, combine the mushrooms, ginger, garlic and oil in a large skillet or wok.
- Saute on low heat for about 8 minutes.
- Add the veggies, raise the heat to medium and saute about 5 minutes.
- Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
- To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
- Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
- Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
- Heat the oven to 375. Coat a cookie sheet with spray oil. Fill the wontons as you like or use this easy triangle fold method , placing them on the sheet as you go. Give each wonton a good spray with the oil.
- Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.
Cuisine: Chinese | Recipe Type: Vegan
Per wonton, about 24g: 26 calories (3 calories from fat); 0.3g fat (0%)(0g trans); 0mg cholesterol (0%); 44mg sodium (2%); 5.1g carbohydrates (2%); 0.7g protein; Vitamin A 9%; Calcium 1%; Vitamin C 9%; Iron 2%; Potassium 1%