Vegan In-Lieu-of-Crab Wontons - 19g Carbohydrate; 2g Dietary Fiber

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In-Lieu-of-Crab Wontons - 19g Carbohydrate; 2g Dietary Fiber

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : LowCal (Less than 300 cals) LowerCarbs

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil -- or grapeseed oil, plus more for frying

1 garlic clove -- minced

1/4 cup minced green onion

8 ounces oyster mushrooms -- or other mushrooms, trimmed and

chopped

1 teaspoon soy sauce

1 dash Tabasco hot sauce

4 ounces vegan cream cheese

16 vegan wonton wrappers -- to 20 wrappers

2 nori sheets -- cut into 2 " squares

 

In a small skillet, heat 1 tablespoon of the oil over medium heat. Add the

garlic and green onions and cook until softened, about 45 seconds. Add the

mushrooms, and cook, stirring occasionally, until tender. Add the soy sauce and

Tabasco, and remove from heat. Stir in the cream cheese until well blended. Set

aside to cool completely.

 

Arrange the wonton wrappers on a work surface. Place a piece of the nori on top

of each wonton wrapper and top with a small teaspoonful of the filling mixture.

Fold the wontons over to make a semicircle and seal the edges with a bit of

water. Repeat until all the filling mixture is used up.

 

In a large skillet, heat a thin layer of oil over medium-high heat. Add the

wontons in batches and cook, turning gently, until crisp and golden brown, about

5 minutes. Keep the cooked wontons warm while you fry the rest. Serve warm.

 

Makes 4 - 6 servings.

 

There's something magical about a hot appetizer that delivers a crisp pastry

outside and a creamy savory filling. The taste of the sea comes from nori

seaweed and oyster mushrooms, although the flavor is still quite good when made

with regular white mushrooms. Vegan cream cheese is available in natural food

stores and well-stocked supermarkets. My favorite brand is Tofutti Better Than

Cream Cheese (the nonhydrogenated kind).

 

 

 

Vegan Wonton Wrappers

1 cup all purpose flour

1/2 teaspoon salt

1/2 cup water

 

 

In a food processor, combine the flour, salt, and hot water. The dough can be

mixed by hand in a bowl, if you prefer. When a dough ball is formed, dust it

with flour and cover it with plastic wrap. Set aside 30 minutes or up to an

hour.

 

Place the dough on a lightly floured board, and knead for 2 minutes. Roll into a

log, about 1-inch in diameter. Cut the log crosswise into 1-inch pieces. Flatten

the pieces of dough on a lightly floured work surface. Use a rolling pin to roll

each piece into a very thin round wrapper, about 3 1/2-inches in diameter.

Repeat with remaining dough. If not using right away, stack each wrapper between

pieces of plastic wrap, then wrap them together. Properly stored the wrappers

will keep in the refrigerator for up to a week or in the freezer for up to a

month.

 

Makes about 20 wrappers.

 

Since commercial wonton wrappers generally contain eggs, making homemade vegan

wonton wrappers is a matter of necessity for those who want to enjoy the

versatility of this Asian staple. Use the recipe to make steamed dumplings or

stuffed wontons.

 

Cuisine:

" Asian "

Source:

" 1,000 Vegan Recipes by Robin Robertson, 2009. "

S(Formatted by Chupa Babi):

" Jan 2009 "

Yield:

" 16 - 20 wontons "

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Per Serving (excluding unknown items): 202 Calories; 11g Fat (49.8% calories

from fat); 7g Protein; 19g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol;

299mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 473 0 0