This recipe is based on my "regular" wonton recipe. I have altered it a bit to make it vegan, and taste-tested it on vegan and non-vegan friends to be sure it is worth eating. Vegan wontons are actually pretty easy to make. It is a simple matter of removing the meat and egg from the recipe, and adjusting the other ingredients to match.

This is an adaptation of my mother's recipe for wontons. She brought this recipe with her from Korea. The measurements given are my best estimates. You may need to alter amounts slightly to taste.

These wontons are great fried or steamed. Directions for each preparation are below the main recipe. In addition, wontons can be frozen and saved for later. Directions for freezing are also below the main recipe. When they are served fried, the wontons can be folded in a variety of shapes. Please see related articles for various wonton folding ideas. Happy cooking!

Ingredients:

1 brick extra firm tofu 2 T. sesame oil
1 bunch fresh spinach 1 t. crushed sesame seeds
can bean sprouts 2 cloves fresh garlic, crushed (or to taste)
(or about 1 cup fresh bean sprouts) 1 t. salt
1 T. soy sauce 60-80 wonton skins*

-Traditionally, 1 T. miwon (MSG) is usually added for flavor. You may need to use additional salt or add black pepper if you prefer to avoid MSG.

*Check the package! Most wonton skins are vegan, but a few brands use eggs in their dough.

Some of these steps can be completed simultaneously. I strongly recommend reading the whole recipe before starting.

1. Drain the tofu. This usually takes 10-20 minutes. If you don't want to take the time, you can squeeze the tofu with your hands or a in a cheesecloth. Squeezing it will break it into pieces. Place the tofu in a medium mixing bowl.

2. Blanche the spinach. Place it in boiling water for 1-2 minutes, until a vibrant green. Place the spinach immediately in ice cold water. After the spinach has cooled, squeeze as much moisture from it as you can. Cut the block of cooked spinach once or twice with a knife to break the spinach into smaller pieces. Add spinach to tofu.

3. Blanche the bean sprouts. Repeat step 2, but with bean sprouts. Large sprouts may take 1-2 minutes longer. They will not need to be cut. Add bean sprouts to mixing bowl.

4. Add the remaining ingredients, except wonton skins. Knead the ingredients together with your hands. Mix well, and try to avoid leaving large pieces of tofu, or large knots of vegetables.

6. Remove the

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