Wonton Soup

This plant-based take on traditional wonton 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. You can add buckwheat noodles or you can keep it traditional with just the broth and wontons.

This recipe comes from Ashley at Eat Figs, Not Pigs. Check out her blog for more delicious recipes.

Serves 6-8

Ingredients:

Wontons

• Vegan friendly wonton or pot sticker wraps
• 1 cup boiling water
• 1 cup textured vegetable protein
• 2 teaspoons vegetarian chicken bouillon base or 1 vegetarian chicken 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

Directions:

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.