Tami Noyes is the author of American Vegan Kitchen. Tami became vegetarian in 1980, after writing a term paper on world hunger. Tami blogs at VeganAppetite.com. Jumping in with both feet, Tami’s blog was started for the very first VeganMoFo. Since then, she hasn’t looked back. Tami has two upcoming books in the works. One is a vegan grilling book. The other is a vegan sandwich book with co-author Celine Steen.
There is nothing better than sharing food with family and friends. Especially great tasting vegan food. I’m convinced that if people knew just how easy it is to cook this way, everyone would incorporate more vegan meals into their lives.
This recipe is a perfect example of unfussy, simple, delicious vegan cooking. So easy-to-prepare, but with an elegant appearance, you can have this ready for impromptu entertaining in mere minutes. With big, savory flavors thanks to the horseradish and sriracha, you’ll find the crisp wonton and fruit topping beautifully accent the seitan. Sometimes vegan wonton wrappers can be difficult to find; if your local supermarket or natural foods store doesn’t stock them, check to see if there’s an Asian grocer in your area. If your search for vegan wonton wrappers comes up empty, mini fillo pastry shells can be used instead.
- 2 teaspoons olive oil
- 24 vegan wonton wrappers (Dynasty makes vegan and non-vegan wrappers, or you can make your own.)
- 8 ounces seitan, finely chopped
- ¼ cup minced green bell pepper
- 2 tablespoons minced red onion
- 2 tablespoons minced celery
- ¼ cup vegan mayonnaise
- 2 teaspoons prepared horseradish, or more to taste
- 1 teaspoon Sriracha, or more to taste
- Salt and pepper, to taste
- ¼ cup pomegranate seeds, or 3 tablespoons tamari roasted pumpkin seeds, or 12 seedless green grapes, cut in half
- 2 tablespoons minced parsley, for garnish
Preheat the oven to 350°F. Brush wonton wrappers with olive oil and place in muffin tins with the oiled side up. Gently press them into the cups so they won’t fold in on themselves. Bake 4 to 6 minutes, or until golden. Remove from oven and place on a rack. While they are baking, combine the seitan, pepper, onion, celery, mayonnaise, horseradish and Sriracha in a medium bowl. Stir to combine, taste and adjust the seasonings. Spoon 1 tablespoon in each of the cups. Top with a scant teaspoon pomegranate seeds, or the seeds or grape halves, as desired. Garnish with parsley.
For easy entertaining, both the cups and salad may be made ahead. Let the baked cups cool, then store airtight. Prepare the salad ahead of time and refrigerate until serving. Assemble right before guests arrive. If you’re choosing the pomegranate seed garnish, as a time-saving measure look for cleaned pomegranate seeds in the refrigerator case at upscale grocery stores.
Yield: 24 crowns