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!
Our vegan wonton soup is simple and quick…the most time consuming part is folding the wontons, but once you get the hang of it, it’s quick and (for me) kind of meditative. If you’d like, you could even fold the wontons ahead of time (up to several days) and store them in the freezer until you are ready to use them. The stuffing for our vegan wontons is a “pork” like substitute made from TVP, and it is eerily reminiscent to the old wonton soup I used to devour at my favorite Thai restaurant.
This soup is perfect for those chilly nights when you just want to stay in and cozy up on the couch with a big bowl of comfort. We like to add buckwheat noodles to our wonton soup because #NoodsAreLife, but you can keep it traditional with just the broth and wontons. With soup, the possibilities are endless and that’s why we love it so much!
If you try the recipe for our vegan wonton soup or if we’ve inspired you to make your own version, take a photo and tag us on Instagram at @Eat_Figs_Not_Pigs and use the hashtag, #EatFigsNotPigs! We absolutely love seeing your recreations of our recipes! Have a great week, friends!!!
- 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
- 1/8 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
- 1/4 tsp white sugar, optional
- 1/2 jalapeno, optional
- 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
- 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.
- 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.
- 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.
- 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.
- Place wontons on a baking sheet lined with parchment paper. Continue this process until all the filling is gone and set aside.
- 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.
- Add water and bouillon base, increase heat to high and bring to a boil.
- Once the broth starts boiling, reduce heat and simmer for about 15-20 minutes.
- 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.
2. The "No Chicken Base" and "Not Chick'n" Bouillon are also found at Sprouts and/or Whole Foods
3. The egg replacer we use if from the brand Bob's Red Mill. We purchase it at Whole Foods or Sprouts.