Baked Vegetable Pot Pie Wontons {Vegan}

Sometimes my best recipes are those that are spur-of-the-moment ideas and these Baked Vegetable Pot Pie Wontons fall into that category!  As of this morning, I had fully intended to make an apple dessert dumpling using these wonton wrappers.  But I wanted to do something different and I came up with this spin on wontons with a mushroom gravy dipping sauce.  They were soooo good!

UPDATE:  I understand that some of you are having trouble finding the egg-free wontons.  If you can’t find them, try our gyoza wrapper recipe & cut them into squares instead of rounds.  Same dough and it’s super easy!

It took a bit of experimenting.  The gravy mixed with the vegetables couldn’t be too thin or it would just run out all over the place.  So I thickened with cornstarch.  Then, I knew I wanted to bake, instead of fry, but I didn’t want them to dry out.  I did a test batch brushed with oil, which worked fine but they had a bit too much residual oil for my liking.  I then tried a light, but thorough, misting of olive oil spray (including the bottoms).  Success!  My last challenge was the dipping sauce.   After two attempts, we came up with this vegan mushroom gravy dipping sauce.  Now, all of the elements of a vegetable pot pie were present and accounted for.  These look fancy, but are incredibly easy (and fun) to make.  Perfect as appetizers for a fall party.  I just love the end result.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

The filling consists of shallots, carrots, celery, mushrooms, peas, corn and a bit of garlic.  I sauteed them first in vegetable broth until softened.

While this was cooking, I made a mixture of vegetable broth and cornstarch, whisking until combined.  This gets added to the now cooked vegetables and simmered until thickened.  Using  a mini scoop, we spoon a small amount into the center of each wonton wrapper.  We topped that with a sprinkle of GO Veggie! vegan Parmesan Style Topping.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

Using your finger dipped in water, lightly go around all four edges of the wonton wrapper. Bring two of the corners together.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

Still holding those two corners together, bring in each of the other corners pinching the center together first.  Now pinch in the long edges.  If necessary, use a small amount of water.  These need not be perfect.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

Continue until all are filled and formed.  Spray very lightly on all sides.  You don’t need alot of olive oil spray to get these to brown.   Bake at 350 degrees for 12-15 minutes or until lightly browned.  Remove to a paper towel lined sheet to remove any excess oil.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

Meanwhile, prepare the mushroom gravy dipping sauce.  Serve warm.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

This recipe makes about 24 wontons and about 3/4 C of the mushroom gravy dipping sauce.

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons

Baked Vegetable Pot Pie Wontons {Vegan}
Serves: 24 wontons
Ingredients
  • [u]FOR THE WONTONS:[/u]
  • Cooking Spray
  • 1/8 C Vegetable Broth
  • 1/8 C Carrot, peeled and finely diced
  • 1/8 C Celery, finely diced
  • 1/8 C Shallot, finely diced
  • Minced Garlic, to taste
  • 1/4 C Mushrooms, finely diced
  • 1 tsp Parsley, chopped
  • 1/8 teaspoon kosher salt
  • Pinch of black pepper
  • 1/2 cup Vegetable Broth
  • 2 tsp cornstarch
  • 1/8 C frozen peas, thawed
  • 1/8 C frozen corn kernels, thawed
  • 1 Tbl grated vegan Parmesan cheese (we love [url href=”http://www.goveggiefoods.com/products/grated-topping/dairy-free/parmesan”]GO Veggie! Parmesan Topping[/url])
  • 24 Won Ton Wrappers (be sure they are egg-free) ****If you can’t find them commercially, try our super easy [url href=”http://theveglife.com/gyoza-wrappers/”]gyoza wrapper recipe[/url]. Just cut them into squares!****
  • [u]FOR THE GRAVY:[/u]
  • 1 C Vegetable Broth
  • 1 Tbl Flour + 4 Tbl Water (or enough to make it a slurry)
  • Salt & Pepper, to taste
  • 1/4 C Mushrooms, diced
Instructions
  1. In 1/8 C of vegetable broth, add the shallots, onion, carrots, celery, peas, corn and garlic. Saute until tender.
  2. Add the parsley and season with salt and pepper.
  3. Create a slurry from 1/2 C vegetable broth and the cornstarch, whisking until smooth.
  4. Add to the cooked vegetables and simmer, allowing to thicken. About 2 minutes.
  5. Allow to cool slightly.
  6. Working with a few wonton wrappers at a time, spoon a small amount of mixture into the center. Top with a sprinkling of vegan parmesan topping.
  7. Using your fingers and a small amount of water, moisten all four edges of the wrapper.
  8. Now bring two corners of the wrapper together and while still holding them with one hand, bring in the other corners. Pinch together this center area first. Then working out the length of each side as shown. They don’t have to be perfect.
  9. Once all of the wrappers have been filled, place on a lined cookie sheet and spray with olive oil spray very lightly, but thoroughly. There will be some overspray after you do this. Just move each wonton over a little so the bottoms get a bit of spray on them. Again, doesn’t have to be perfect.
  10. Bake at 350 degrees for 12-15 minutes or until golden.
  11. To make the mushroom gravy dipping sauce, heat vegetable broth. Whisk together flour and water to make a slurry and add to the hot broth, whisking to avoid lumps. Season with salt and pepper.
  12. Add diced mushrooms.
  13. Allow to thicken for a few minutes.
  14. Serve with warm wontons.
  15. This recipe makes about 24 wontons and about 3/4 C of gravy. You can always double each recipe if desired.

 

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