Vegan Wonton Soup
Author: 
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
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
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
  • ½ tsp black pepper
  • ¼ tsp white sugar, optional
  • ½ jalapeno, optional
Instructions
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 while you prepare your wontons.
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.
  6. Strain broth of onions (optional) and then put back into the pot on medium-low heat. Once at a simmer, careully drop wontons into the simmering broth and cook until the wontons float to the top, about 5-8 more minutes. Serve with additional chives and chili oil.
  7. ENJOY!
Notes
1. I purchase TVP at Sprouts or Whole Foods
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.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-wonton-soup/