You’ll want to pick up colorful rainbow carrots, purple cabbage, green onions, and more at your local farmers market to make these Vegetarian Crispy Baked Wontons for lunch, dinner, snacks, or spring and summer parties.
There are many favorite seasons to be had in New England – and I’m not talking only about winter, spring, summer, or fall – which all have their perks. I’m talking about the smaller, nicknamed seasons that we discover after years spent living here.
As winter moves into spring and into summer and back into spring and back into winter and then finally into spring (all in one week), we go through Mud Season, Sugar Shack Season (YUM), and one of my personal favorites – Farmers Market Season! This is when the Winter Farmers Market turns into Tuesday Market! What is Tuesday Market? In my little city, it’s when the farmers market is outside every Tuesday afternoon/evening. It’s a feast for the eyes, ears, nose, and mouth!
Here you’ll find musicians, puppet shows, shaved ice, honey sticks, maple syrup, freshly baked bread, early spring/summer berries, and then the stars of the show – fresh, local vegetables in every color of the rainbow!
If you’ve ever had a carrot hand-picked from a local garden, then you know! The ones you buy at the store taste nothing like these carrots. These carrots are so sweet and aromatic, and full of intense flavor, that I had to build a whole meal around them!
Vegetarian Crispy Baked Wontons Recipe
Don’t they look divine? I get as many ingredients as I can at the farmers market. This is the magical week in which the indoor market shifts to the outdoor market. On Tuesday, you can bet I’ll be picking up colorful rainbow carrots, purple cabbage, green onions, and more to make my Vegetarian Crispy Baked Wontons for our festive spring weekend. You can use them for lunch, dinner, snacks, or my personal favorite – spring and summer parties. There is always an occasion for fresh veggies.
Whip these up, find your favorite dipping sauce, and have a fresh produce party!
I originally wanted to make sweet potato wontons, but realized they wouldn’t be in season now. Perhaps I’ll make them the star of the show come autumn, but for now, I’m all about the spring produce. Enjoy!
- 1 package wonton wrappers
- 1 package extra firm tofu, pressed down to get rid of excess liquid
- 1 cup of shredded rainbow carrots
- 1 cup of purple cabbage, shredded
- 2 stalks of green onion, thinly sliced + some for garnish
- 3 fat cloves of garlic
- 3/4 inch of ginger
- 1 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- Freshly cracked black pepper
- Salt to taste (optional)
- Preheat oven to 375ºF.
- Grease a baking pan and set aside.
- Pulse the tofu, ginger, and garlic cloves in a food processor until it resembles a coarse mixture.
- Take the mixture out in a bowl and toss it with soy sauce, rice wine vinegar, and sesame oil.
- Season with freshly cracked black pepper.
- Mix in the shredded rainbow carrots, shredded purple cabbage, and thinly-sliced green onions.
- Fill the wonton wrappers with this filling and fold it in a shape that you like.
- Seal the edges (there are instructions on the wonton wrapper package).
- Arrange the folded wontons on the prepped baking tray.
- Brush or spray the wontons with oil.
- Bake for 4 minutes, then turn the wontons and bake for another 3 to 4 minutes until they are golden brown.
- Serve with a condiment of your choice.
Home Chef Tip: Vegan? No problem! You can buy vegan wonton wrappers. The ones I use here have eggs in the ingredients.
Also, if it's slightly before farmers market season and the produce isn't as vibrant and filled to the brim like it gets later in the season, use tofu or a similar replacement to fill up your wonton wrappers!
That’s it! Now I can’t wait until Tuesday gets here, and I hope the sun will be shining. New England winters are hard, and when you finally get consistent sunshine, warmth, and fresh produce, it’s absolutely life-changing. Let the celebrations begin! Have a Vegetarian Wonton, a shaved ice, and welcome spring.
We hope you enjoy this Vegetarian Crispy Baked Wontons recipe from SoFabFood Contributor, Tamara from Tamara (Like) Camera, as much as we do. If you love this recipe, check out our other appetizer recipes so that you’re always ready for those springtime parties. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!