Sometimes my best recipes are those that are spur-of-the-moment ideas and these Baked Vegetable Pot Pie Wontons fall into that category! As of this morning, I had fully intended to make an apple dessert dumpling using these wonton wrappers. But I wanted to do something different and I came up with this spin on wontons with a mushroom gravy dipping sauce. They were soooo good!

UPDATE: I understand that some of you are having trouble finding the egg-free wontons. If you can’t find them, try our gyoza wrapper recipe & cut them into squares instead of rounds. Same dough and it’s super easy!

It took a bit of experimenting. The gravy mixed with the vegetables couldn’t be too thin or it would just run out all over the place. So I thickened with cornstarch. Then, I knew I wanted to bake, instead of fry, but I didn’t want them to dry out. I did a test batch brushed with oil, which worked fine but they had a bit too much residual oil for my liking. I then tried a light, but thorough, misting of olive oil spray (including the bottoms). Success! My last challenge was the dipping sauce. After two attempts, we came up with this vegan mushroom gravy dipping sauce. Now, all of the elements of a vegetable pot pie were present and accounted for. These look fancy, but are incredibly easy (and fun) to make. Perfect as appetizers for a fall party. I just love the end result.

The filling consists of shallots, carrots, celery, mushrooms, peas, corn and a bit of garlic. I sauteed them first in vegetable broth until softened.

While this was cooking, I made a mixture of vegetable broth and cornstarch, whisking until combined. This gets added to the now cooked vegetables and simmered until thickened. Using a mini scoop, we spoon a small amount into the center of each wonton wrapper. We topped that with a sprinkle of GO Veggie! vegan Parmesan Style Topping.

Using your finger dipped in water, lightly go around all four edges of the wonton wrapper. Bring two of the corners together.

Still holding those two corners together, bring in each of the other corners pinching the center together first. Now pinch in the long edges. If necessary, use a small amount of water. These need not be perfect.

Continue until all are filled and formed. Spray very lightly on all sides. You don’t need alot of olive oil spray to get these to brown. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to a paper towel lined sheet to remove any excess oil.

Meanwhile, prepare the mushroom gravy dipping sauce. Serve warm.

This recipe makes about 24 wontons and about 3/4 C of the mushroom gravy dipping sauce.

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