Ingredients
- 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
- 1/4 cup minced green bell pepper
- 2 tablespoons minced red onion
- 2 tablespoons minced celery
- 1/4 cup vegan mayonnaise
- 2 teaspoons prepared horseradish, or more to taste
- 1 teaspoon Sriracha, or more to taste
- Salt and pepper, to taste
- 1/4 cup pomegranate seeds, or 3 tablespoons tamari roasted pumpkin seeds, or 12 seedless green grapes, cut in half
- 2 tablespoons minced parsley, for garnish
Preparation
Step 1
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
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