A perfect recipe for holiday parties, girl's night, or brunch. These Gochujang Wonton Tacos with Teriyaki Garlic Coleslaw are a wonderful addition for any occasion, serving great as a dinner or snack.
1. Preheat oven to 375°F. Mix gochujang sauce with mushrooms (and banana blossoms if using). Coat well, then add to a pan. Simmer on medium/low heat for 15-20 minutes, stirring frequently to ensure everything is covered. Remove from heat and set aside.
2. Create small foil tents or drape wonton sheets over the sides of a baking casserole dish. Spray the foil tents (or wontons) with cooking oil spray, then drape a wonton sheet in a triangle design. Spray again with cooking oil. Bake in the oven for 5-6 minutes, keeping a close eye as they cook fast. Once crispy and golden, remove from heat and set aside.
3. For the Teriyaki Garlic Coleslaw: In a large mixing bowl, add hoisin sauce, soy sauce, sesame oil, lime juice, minced garlic, and minced ginger. Whisk ingredients well, then mix in the shredded red cabbage, green cabbage, carrots, and chopped green onions. Coat the veggies well with the sauce.
4. Build your tacos: Fill the crispy wonton shells with the gochujang mushroom mixture and top with the coleslaw. You can garnish with cilantro and sesame seeds. Optionally, serve with a spicy mayo dip (mix vegan mayo with maple syrup, sriracha, and crushed red pepper flakes). Enjoy!
