Vegan Wonton Soup

If you follow me on social media, then you might remember when I made vegan wonton soup on my Instagram stories last week. I wasn’t planning on posting an actual recipe for our vegan wonton soup on my blog (when I was cooking it on my stories, I was making it up as I went), but since so many of you asked for one, I figured out the measurements and here it is!

If you follow me on social media, then you might remember when I made vegan wonton soup on my Instagram stories last week. I wasn’t planning on posting an actual recipe for our vegan wonton soup on my blog (when I was cooking it on my stories, I was making it up as I went), but since so many of you asked for one, I figured out the measurements and here it is!


INGREDIENTS

Wontons
  • Vegan friendly wonton or pot sticker wraps
  • 1 cup boiling water
  • 1 cup TVP (textured vegetable protein)
  • 2 teaspoons "Better Than Boullion No Chicken Base" or 1 "Not Chick'n" Bouillon Cube
  • ⅛ cup of vegetable or canola oil, optional
  • 2 TBS tamari or soy sauce
  • 2 TBS fresh chives, minced
  • 2 TBS minced garlic
  • 3 tsp powdered egg replacer + 4 TBS warm water, mixed together according to package directions.
  • 1 TBS fresh ground ginger
  • 1 TBS rice wine vinegar
  • ¼ tsp white sugar, optional
  • ½ jalapeno, optional

Broth
  • 1 TBS sesame oil
  • 1 small white onion, chopped
  • 2 TBS fresh ginger, mined
  • 4-5 cloves fresh garlic, minced
  • 8 teaspoons vegetarian chicken bouillon base
  • 8 cups water
  • Chili oil, optional
  • Minced green onion, optional


INSTRUCTIONS

Wontons
  1. Boil water and bouillon on high heat. Remove from heat and add dry TVP. Mix to combine and set aside to 10-15 minutes to rehydrate.
  2. After 10-15 minutes, add oil, soy sauce, chives, garlic, ginger, rice wine, sugar, jalapeno, and egg replacer, mixing to combine thoroughly. Taste mixture and season accordingly.
  3. In the middle of a wonton wrapper, add a heaping teaspoon of your vegan pork mixture. Using your finger, moisten the edges of the wonton wrapper with water.
  4. Once the edges are moist, fold in half to create a half moon shape (circle wrappers) or rectangle shape (square wrappers). With your fingers again, moisten the bottom corners of the folded wonton and fold in half where the bottom corners meet.
  5. Place wontons on a baking sheet lined with parchment paper. Continue this process until all the filling is gone and set aside.

Broth
  1. In a pot on medium heat, add oil. Once oil is hot, add onion and ginger. Saute until onions are slightly translucent and fragrant, about 4-5 minutes. Add garlic and saute and additional 2-3 minutes.
  2. Add water and bouillon base, increase heat to high and bring to a boil.
  3. Once the broth starts boiling, reduce heat and simmer for about 15-20 minutes.
  4. While broth is simmering, fill a separate pot with water and bring to a boil. Add wontons and cook until they rise to the surface, about 2-3 minutes. Transfer wontons to a bowl with hot broth. Garnish with chili oil and green onions.Serve hot.
  5. ENJOY!!!

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