Chik'n and Mushroom Wontons
1/3 cup apple cider vinegar
1 tablespoon nutritional yeast
1/2 cup vegan meat, chopped (I like Morningstar chicken strips)
1/2 cup mushrooms, finely chopped
3 cloves garlic, minced
1 (20 ounce) package wonton wrappers
2 cups peanut oil
1. In a small frying pan, bring the vinegar to a simmer on medium heat and mix in the nutritional yeast, vegan meat, mushrooms and garlic to cook for about 5 minutes, or just until the mushrooms and fake meat begin to soften. Set aside and let cool for at least 10 minutes.
2. When cool, spoon 1 tablespoon filling into the center of a wonton wrapper, and fold. I fold them in a pinwheel design. Seal the wrapper with the smallest dab of water on your fingertips.
3. Once all the wontons are assembled heat the peanut oil over medium heat to fry them in. Be careful of oil splashes when cooking.
4. After 2-3 minutes as they start to brown, tong them onto a plate covered with a paper towel to soak up excess oil.
They are lovely served up on a bed of shredded lettuce with a sweet chili dipping sauce. They would also be good with soy sauce, sweet and sour sauce, or just by themselves.
Source of recipe: submitted by jacqueline gabardy, blogged at sweetbeetandgreenbean.net, for the post see http://sweetbeetandgreenbean.net/2008/08/17/chikn-and-mushroom-wontons/