INGREDIENTS:
- 1 package vegan egg roll wrappers
- 1 lb cooked vegan ground
- 1 tbsp olive oil
- 1/2 red onion, diced
- 6 cloves of garlic, minced
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp tamari or soy sauce
- 1 tbsp yellow mustard
- 1/3 cup ketchup
- 2 tsp nutritional yeast
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2-3/4 cup shredded vegan cheese
- 3 tbsp vegan egg replacer, I used just egg
METHOD:
- Add olive oil to a pan with diced onion on medium heat & sauté for a few minutes. Add the minced garlic, stir them together & after about 30 seconds, add the cooked vegan ground (I used leftover lentil meatloaf), ketchup, mustard, tamari or soy sauce, vegan Worcestershire sauce, nutritional yeast, garlic powder, onion powder, oregano, salt & pepper & stir well to combine. Remove from heat.
- Set up a station to assemble with the vegan wonton wrappers, the shredded vegan cheese & the vegan egg replacer all close by. Preheat air frier to 370°F or oven to 400°F & prepare trays or a baking sheet with parchment paper.
- Turn the eggroll wrappers so they are like a diamond shape. Spoon about 2-3 tbsp of the vegan meat mixture towards the bottom third of the egg roll wrapper. Sprinkle with vegan cheese and brush the inside top of the diamond with vegan egg replacer to help seal it. Fold in the sides of the wrapper then the bottom and make sure to tuck & roll as you seal it up. I like to brush the outside with vegan egg replacer as well so it will brown up nicely.
- Add it to the air frier or oven and bake for 7-10 minutes, flip over (if using air frier, I also rotate shelves at this point) and bake for 7-10 more minutes. Serve with vegan ranch or ketchup & mustard. Enjoy!
Vegan Yoga Momma 