About 8 wonton wrappers (I used the homemade vegan ones from my wonton soup recipe)
2 cups white mushrooms, cleaned and chopped
1/4 cup vegan cream cheese (I used Tofutti)
1 green onion, chopped
1 clove garlic, minced
2 teaspoons vegan Worcestershire sauce or soy sauce, to taste
Oil for deep frying
1/4 cup ketchup
1 cup pineapple juice
1 teaspoon chili sauce, tabasco, or Sriacha
2 teaspoons cornstarch or arrowroot powder
2 tablespoons soy sauce
Mix the sauce ingredients together. Heat the mixture in the microwave for 30 seconds at a time until it thickens — mine took about 1 minutes and a half. Alternately, simmer the sauce on the stovetop in a pot on medium heat until it thickens, about 3 – 5 minutes.
For the wonton filling, mix together chopped mushrooms, green onion, vegan cream cheese, garlic, and vegan Worchestershire in a bowl. Divide into 8 equal portions among the amount of wontons you want to have. Form the rangoons by pinching together the opposite corners of the wonton like a kerchief and sealing up the four sides that result with your finger dipped in some water. I would like to try a veggie meat in this wonton someday like Beyond Meat Chicken. I have not tried it yet but I bet it would be interesting.
Heat 1 inch of oil in a small pan (I use my smallest cast iron pan) until a little piece of mushroom sizzles, bubbles, and floats on the top when dropped in. Fry the wontons for 30 seconds, making sure to get them out of the oil once they turn golden brown.