Meatless Monday: Veggie Wontons with Almond Butter Dipping Sauce

Meatless Monday: Veggie Wontons with Almond Butter Dipping Sauce

Over the past couple of years, my family and I have been actively looking for changes we can make that will help the environment. Like you, we are concerned about what our lifestyles and habits are doing to our beautiful earth. For so many years, we never thought about where our trash was going once we put it at the curb, how much plastic we accumulated by purchasing single use water bottles or how much water is used in raising livestock for commercial purposes. This world has a finite supply of natural resources and we thought it was time to make some changes to how we are consuming and using those resources. Yes, we are only 4 people, making some small changes, but we’re trying and that’s what matters.

We are very aware that it is hard to change, it’s hard to reverse old habits. Please believe me when I say we make our fair share of mistakes. But, as long as we are trying to change and we don’t give up, some of our small shifts may really have an impact.

One of the changes we’ve made since 2018 is having a meatless meal on Mondays. Did you know that it takes roughly 425 gallons of water to produce just 1 hamburger patty? That’s enough water to fill 6,800 glasses! If you have a family like me, you aren’t just buying one hamburger patty.

Did you know that it takes 500 gallons of water to produce 1 pound of poultry. To put this in visual terms, the amount of water in 2.5 hot tubs is needed to produce enough poultry for my family to have at one meal.

An acre of land can house enough cows to produce approximately 250 pounds of beef. That same acre of land can produce nearly 20,000 pounds of potatoes or 50,000 pounds of tomatoes!

In honor of Meatless Mondays (a real movement!), each Monday, I am posting a delicious, family-approved meal that I hope will inspire you to make a small change.

* It is important to note that the remaining 6 days of the week, my family still eats animal-related foods, but I am very careful and mindful of what types and brands I buy. They do not want to adopt a 100% plant-based, vegan diet and they shouldn’t have to! After all, good food is meant to be enjoyed and savored in moderation.


makes 48 won tons with enough left over filling to have for lunch the next day

Wonton Ingredients:

  • 1/2 container of extra firm tofu (optional), cubed

  • about 2 cups shredded cabbage

  • 2 large carrots, grated

  • 1/2 yellow onion, minced

  • 1/4 cup raw cashews, chopped

  • 1 TBSP minced fresh basil

  • 2 TBSP nutirional yeast

  • 1 heaping tsp of red curry paste

  • 1 heaping TBSP adzuki bean miso paste (if you can’t find adzuki bean miso, regular miso paste works great too!)

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1/2 tsp ground black pepper

  • 1 package of small won ton wrappers, I like Nasoya brand

Dipping Sauce Ingredients:

  • 1/4 cup raw almond butter

  • 2 TBSP rice wine vinegar

  • 2 TBSP tahini (sesame seed paste)

  • 1 tsp garlic powder

  • 1 tsp salt

  • 2 tsp low sodium wheat-free tamari or low sodium soy sauce

  • 1-2 tsp fresh squeezed lemon juice

  • water, optional (to thin the mixture if too thick)

Combine all the dip ingredients into a mason jar or glass bowl and whisk or shake vigorously.

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

  2. Heat a large skillet over medium high heat, combine the first 12 ingredients (tofu through black pepper) and let cook about 5-10 minutes.

  3. Turn of heat and separate the won tons on a dry counter.

  4. Place about a teaspoon of each mixture in the center of each won ton. Using a bit of water, wet the two corners, fold over and seal.

  5. Bake in the oven for about 8-10 minutes, flip and bake for about 4-5 additional minutes. Serve with dipping sauce.

  6. Store in sealed container for up to 5 days in the fridge or freeze for up to 3 months.

I make this into a hearty meal by serving with rice, couscous or quinoa and a big salad.

With love,


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