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Chinese Vegan Hors d’Oeuvre Triangles
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Chinese Vegan Hors d’Oeuvre Triangles

Prep Time: 15 Minutes

Cook Time: 5 to 6 Minutes

Some of my favorite dishes at Chinese restaurants are the appetizers they serve. Before becoming vegan, I used to order a plate of these to have before my meal. Now, being vegan, it is hard to find a good Chinese appetizer not made with egg noodles, pork, and shrimp. I have been experimenting with the recipe to make a vegan Chinese appetizer. These are also great for your main meal served with a Chinese noodle soup, carrots, celery, and green onions on the side.

Ingredients Vegan Hors d'Oeuvre

½ Cup Chinese-style Thin Rice Noodle, broken into 1-inch pieces

2 Tablespoons margarine

½ Cup Cooked Broccoli, finely chopped

½ Cup Cooked Cauliflower, finely chopped

¼ Cup Cooked Snow Peas, finely chopped

¼ Cup Cooked Carrots, finely chopped

6 Fresh Medium Mushrooms, finely chopped

6 Green Onions, finely chopped

¼ Cup Water Chestnuts, finely chopped

1 ½ Tablespoons Dry Sherry

½ Teaspoon Salt

1/8 Teaspoon Pepper

40 Wonton Wrappers

Ingredients Sweet and Sour Sauce

4 Teaspoons cornstarch

1 Cup Water

½ Cup Distilled White Vinegar

½ Cup Vegan Raw Sugar

¼ Cup Tomato Paste

Prepare Vegan Hors d'Oeuvre Filling

  1. Prepare Sweet and Sour sauce set aside; combine all ingredients in small saucepan. Bring to boil over medium heat, stirring constantly. Boil 1-minute, stirring constantly.
  2. Cook noodles according the package directions, rinse and drain
  3. Heat margarine in wok or large skillet over medium-high heat. Add chopped mushrooms, carrots, broccoli, cauliflower, green onions, and water chestnuts. Stir-fry for 2 to 3 minutes until vegetable are tender.
  4. Remove wok from the stove. Add noodles, dry sherry, salt, and pepper mix well. Spoon 1 tablespoon of vegetable mixture into center of each wonton wrapper. Brush the edges of the wonton wrapper with water; fold the wrapper in half forming a triangle. Pinch edges together to seal the wrapper.
  5. Heat vegetable oil in wok or large skillet to 375° F. Add 4 to 6 triangles at a time; cook until golden-brown on both sides; 5 to 6 minutes. Remove from pan and drain on paper towels.

Serve:

Serve with sweet and sour sauce. Decorate your plate with carrots, celery, and green onions. The Hors d'Oeuvre can be served on a bed of lettuce or cabbage.

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  1. Granny Smith
    Granny Smith
    I love Chinese food and this looks so simple to make and sounds so delicious
  2. Julie Davis
    Yummy
  3. Shiela
    Looks delicious
  4. Terry McGee
    Looks delicious
  5. Jose Rodriguez
    very nice looks yummy I love Chinese food thanks
  6. Jessica Sierra
    This sounds good and easy to make I adore Chinese food especially the wontons
  7. Veganara
    Veganara
    Voted. These look and sound amazing! I love Chinese food anyway. I have a new blog out here btw, don't know if you have seen it yet (it is a bit of a rant I must admit, LOL!)
    1. Julie Sinclair
      Julie Sinclair
      Yes dear I will find your post and read this one. I am happy that you are writing here and I do enjoy all of your work.
  8. BuddhasDelight
    BuddhasDelight
    double yum! voted! congrats :)
    1. Julie Sinclair
      Julie Sinclair
      Thank you so much this is very delicious

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