1Tbl Flour + 4 Tbl Wateror enough to make it a slurry
Salt & Pepperto taste
In 1/8 C of vegetable broth, add the shallots, onion, carrots, celery, peas, corn and garlic. Saute until tender.
Add the parsley and season with salt and pepper.
Create a slurry from 1/2 C vegetable broth and the cornstarch, whisking until smooth.
Add to the cooked vegetables and simmer, allowing to thicken. About 2 minutes.
Allow to cool slightly.
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.
Using your fingers and a small amount of water, moisten all four edges of the wrapper.
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.
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.
Bake at 350 degrees for 12-15 minutes or until golden.
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.
Add diced mushrooms.
Allow to thicken for a few minutes.
Serve with warm wontons.
This recipe makes about 24 wontons and about 3/4 C of gravy. You can always double each recipe if desired.