If you loved my vegan lasagna for two or my vegan lasagna bites but you can’t find eggless wonton wrappers/pressed tofu skins in even the most charming of your local Chinatown’s convenience stores (it smells like dried shark in here!), you don’t have to cry anymore. Unless you’re sad about something else. I won’t pry. Just know I’m here. For you. With an eggless wonton wrapper recipe.
Basically, this is just ripped from a recipe on some mega recipe compiling site but I made a few very Quiche-a-Week adjustments to fit my fancyin’. Translation: I used a blend of 3 flours that you probably don’t have and absolutely don’t need to use. Feel free to use the flour of your choosing.
VEGAN WONTON WRAPPERS
supposedly makes 32 wrappers, or like 12 really beautiful squares if you’re relatively inept at rolling out dough like me…
(nutrition intentionally left out because it absolutely matters how many squares you roll out. It’s not hard to calculate on your own however, especially on MyFitnessPal)
- 1 ½ cups quinoa flour
- ¼ cup almond flour
- ¼ cup coconut flour
- (orrrrrrr 2 cups of whatever flour you desire)
- ½ tsp salt
- ½ cup warm water
Whisk the flours and salt together, breaking up any clumps. Slowly add the warm water and knead into a dough on a floured surface (I just kneaded in a bowl and that worked out dandy). Continue kneading for awhile until you have a smooth dough. Cover with a paper towel and let it rest for 15 minutes or so. On a floured surface, roll out the dough with a rolling pin as thin as you can possibly get it. It’s not that hard to get it pretty thin…IF YOU WORK OUT SO HARD LIKE ME, that is. But also for anyone. Cut into squares of wonton shape and size and use to your liking. May I suggest these Tofu and Mung Bean Guilt-Less Thanksgiving Stuffing and Mama Molly’s Cranberry Pomegranate Relish Snackums? I may.
THANKSGIVING WONTONS feeds as many as you want, just keep making them wrappers. Ingredients:
- a couple of the vegan wonton wrappers you just made
- a spoonful of Tofu and Mung Bean Guilt-Less Thanksgiving Stuffing
- a spoonful of Mama Molly’s Cranberry Pomegranate Relish
- some dabs of vegan buttery sticks or cooking spray
Get to snackuming!
Preheat your oven to 350 degrees. Line a baking sheet with some parchment paper. Lay out a wonton wrapper square on your prepared baking sheet. Put a spoonful of relish smack dab in the middle. Put a spoonful of stuffing right on top of it. Top with another wonton wrapper square and press the edges of the squares together with the tips of a fork’s tines. Dab the top and the edges with the vegan butter or spray lightly with cooking spray. Bake for 10 minutes or so, until they are just starting to turn a bit golden at the edges. Any browner and you’re getting into too crunchy territory. And I heard that’s similar to bat country.