Meatless Monday Wontons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.0 large Egg, fresh, whole, raw0.5 tbsp Sesame Oil1.0 large (7-1/4" to 8-1/2" long) Carrots, raw1.0 stalk, large (11"-12" long) Celery, raw3.0 medium (4-1/8" long) Scallions, raw30.0 wrapper, wonton (3-1/2" square) Wonton wrappers (includes egg roll wrappers)1.0 tbsp Ketchup, Heinz1.0 cup Bob's Red Mill TVP1.0 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup1.0 tbsp Kikkoman Low Sodium Soy Sauce2.0 serving Fresh Coleslaw Mix (Cabbage/Carrot mix) (85g)
Place TVP in medium bowl.
Bring 1 cup Chicken Broth to boil, then pour over the TVP, mix well and let it soak up the broth.
In a non stick skillet heat the oil, stir in the vegetables, cook until they are soft. Allow them to cool to lukewarm or a temperature you can comfortably handle. Add to the TVP with the soy sauce and ketchup. Add the beaten egg and mix well. Use about 1/2 TBSP to fill each wonton
Add to boiling soup, cook about 5 to 10 minutes
* If you have extra filling you may need more wrappers to use it up. The wontons may be refrigerated or frozen for later use
Serving Size: Serving size 5 Wontons
Number of Servings: 6.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Number of Servings: 6.0
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Nutritional Info Amount Per Serving
- Calories: 214.9
- Total Fat: 2.6 g
- Cholesterol: 34.6 mg
- Sodium: 401.5 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.8 g
- Protein: 14.1 g
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