These Italian inspired Tomato Basil Wontons come together quickly, requiring only 4 ingredients and 12 minutes to bake! They are perfect as an appetizer or even as a quick snack.
I was initially inspired by a post I saw on Pinterest years ago but unfortunately I don’t remember who it was!
It became a staple snack/treat for us before we were even vegan but I have since “veganized” it and it’s still just as good as ever!
Why Wonton Wrappers?
I love using wontons wrappers as little vessels for different fillings and flavor profiles. They’re so versatile! And this version is truly simple and delicious.
Just make sure you’re using vegan wonton wrappers, as traditionally they are made with eggs. The Nasoya brand has vegan wonton wrappers.
How to make Tomato Basil Wontons
These baked wonton cups are ridiculously easy.
First, you’re going to need a muffin pan. This helps hold the shape of the wontons while they are baking. Lightly spray the pan with oil to ensure the wontons don’t stick. Then gently press each wonton wrapper into the bottom of each cup.
Divide the remainder of the ingredients evenly and place into each wonton wrapper.
Bake for 10-12 minutes until the wonton wrappers become a golden brown.
Before baking you can fold the corners of the wrappers over to cover the insides if you like, or leave them open like pictured. I personally like it open so the corners get nice a crispy. It gives it an extra little crunch.
How long will the Tomato Basil Wontons keep?
I would store them in an airtight container in the refrigerator for up to a week. They are best served immediately but I’ve also eaten them cold and think they’re just as tasty.
What to pair with it
I think these would go great with any Italian dish, especially this Kale and Tomato Risotto! Really any pasta dish would be amazing alongside this. Speaking of which, lasagna is on my list to make soon!
These wontons are huge crowd pleasers. I hope you enjoy them as much as I do!
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Tomato Basil Wontons
- muffin pan
- 12 vegan wonton wrappers
- 1/2 cup dairy-free shredded cheese
- 2 roma tomatoes diced
- 1/4 cup basil leaves sliced thinly
- Preheat oven to 350ºF (175ºC).
- Lightly spray a muffin pan with olive oil. Place one wonton wrapper in each cup, pressing lightly to form a bowl. Divide half the cheese and place in the bottom of each cup, then add the tomato and basil. Sprinkle the rest of the cheese on top.
- Bake for 10-12 minutes or until the edges of the wonton wrappers become a golden brown.
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