Vegan Wonton Bowls With Garlic-Fried Quinoa

by | August 20, 2019

This wonderful recipe from EPIC VEGAN: Wild and Over-The-Top Plant-Based Recipes — hit cookbook from The Vegan Roadie founder Dustin Harder — will be sure to wow everyone at your next vegan (or nonvegan) extravaganza.

Keep reading to unlock the secrets to your next gathering’s most rave-worthy meal.


Wonton Bowls With Garlic-Fried Quinoa


For wonton bowls:

  • Cooking spray 
  •  24 wonton wrappers or 6 vegan egg roll wrappers 

For garlic sauce:

  • 2 teaspoons olive oil 
  • ½ cup (80 g) chopped onion
  • 4 cloves garlic, chopped
  • 1 teaspoon roughly chopped ginger
  • 1 cup (235 ml) vegetable broth
  • 1 tablespoon (15 ml) soy sauce 
  • 1 tablespoon (8 g) cornstarch 
  • 1 teaspoon rice vinegar 
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For garlic-fried quinoa:

  • 1 tablespoon (15 ml) toasted sesame or olive oil
  • 1 onion, chopped 
  • 2 cups (142 g) broccoli florets (just the florets), cut into bite-size pieces
  • 1½ cups (225 g) frozen peas
  • 3 cloves garlic, minced 
  • 1½ cups (about 165 g) julienned or grated carrots 
  • 1½ cups (105 g) shredded red cabbage
  • 2 cups (370 g) cooked quinoa
  • Sriracha hot sauce (optional) 
  • 3 scallions, chopped on a bias


For the wonton bowls: 

Preheat the oven to 350°F (175°C, or gas mark 4). Lightly coat a jumbo muffin tin with 6 cavities with cooking spray. 

If using wonton wrappers, overlap 4 wrappers to create 1 large wrapper that is 6 x 6 inches (15 x 15 cm). Overlap the small wontons in the middle, wet the edges where they overlap, and press down to seal the pieces together to create the large wrapper. Repeat with the remaining wrappers until there are 6 larger ones. 

Transfer the large wontons or egg roll wrappers to the prepared muffin tin and gently press each one into a cavity to create a bowl shape. Coat the wontons lightly with cooking spray.

Bake for 8 to 10 minutes, or until golden brown. 

Wonton Bowls

For the sauce: 

Heat the oil in a large skillet over medium heat. Add the onions, garlic, and ginger; sauté for 3 to 5 minutes, or until the onions are softened and the mixture is fragrant. 

Transfer the onion mixture to a high-speed blender. Add the broth, soy sauce, cornstarch, vinegar, salt, and pepper. Blend for 1 to 2 minutes, until smooth and creamy. Transfer back to the skillet set over medium-low heat. Cook about 3 minutes, or until it begins to bubble and thickens slightly. Transfer to a bowl.

Epic Vegan

For the garlic-fried quinoa: 

Wipe out the skillet used for the sauce, add the oil, and set over medium-high heat. Add the onion, broccoli, and peas. Sauté 2 to 4 minutes, or until the broccoli is fork-tender. 

Reduce the heat to medium and add the carrots and cabbage, mixing until well combined. Cook for 2 to 4 minutes, or until heated through. Add the quinoa and cook for an additional 2 minutes to heat through. Add the garlic sauce and mix well.

Divide the quinoa mixture among the wonton bowls. Drizzle with Sriracha, if using. Sprinkle with the scallions, and serve with a set of chopsticks sticking up out of the bowl.

Yield: 6 servings

You can find out more at The Vegan Roadie, as well as on its associated Instagram. Don’t forget to check out the book for further recipes!

Where do you find your favorite vegan wontons? Let us know in the comments below.


Leave a Comment