Red Meat Allergy Friendly Vegan Watermelon Poke Bites
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Learn more āIngredients
6 servings
For the wonton cups
- 18 square vegan wonton wrappers
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the poke
- 3 cups seedless watermelon, cut into Ā½-inch cubes (about Ā½ small watermelon)
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp agave syrup
- 1 tsp fresh ginger, finely grated
- Ā½ tsp sriracha
- 2 green onions (green tops only), thinly sliced
For serving
- 1 tbsp sesame seeds
- 1 small avocado, diced (optional)
- 1 tsp black sesame seeds (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Lightly brush both sides of each wonton wrapper with the neutral oil and press each one into a cup of a 24-cup mini muffin tin, pleating the edges gently so the wrapper forms a small cup shape.
- 2
Bake the wonton cups for 10ā12 minutes, until the edges are golden and the cups feel crisp and set when tapped. Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack or baking sheet.
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