January 16, 2018
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!
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!!!
XOXO!!
- 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
- 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
- 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 while you prepare your wontons.
- 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.
- 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.
- ENJOY!
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.
This recipe is so bomb. It tastes better than the original to me. I realized after the fact my pot for boiling the wontons wasn’t big enough and a lot of them fell apart or got stuck together.
Allison,
Thanks so much for the feedback! You definitely need a lerger pot so the wontons don’t get crowded! I love this recipe so much, and I’m glad you think it’s better than any “real” wonton soup! That makes me so happy!
Having grown up in the culture with soups and dumplings, it never occurred to me to make wontons myself, it was such a popular street food that I used to get back at home. But today this recipe changed my view.???? IMHO it tasted so much more flavorful than the meat version (only version) we had in China, plus knowing how much details & love were put into the recipe. ???? .This is my first time making wonton myself, and I followed the recipe exactly. I may try this again in my family gathering in a month to show my grandma 🙂 Thank you so much for sharing!
Can flax meal be used for the egg replacer? If not, then what egg replacer do you recommend? Seems there are a lot of “eggs” out there now
Shirley, you can absolutely use a flax egg instead of egg replacer! Otherwise, I recommend Bobs Red Mill egg replacer!
By far, the best wonton soup! The flavors taste authentic with absolutely no guilt
How firm is the filling?
Tried another recipe, and enjoyed the taste, but was looking to find a recipe with firmer filling.
Can anyone speak to this?
Thank you so much.
Made the wonton soup last night, took a little longer but well worth it! It was so delicious and full of flavor!
I had all the ingredients for the broth and I had some vegan Thai dumplings in the freezer – so I made the broth and added the thawed out dumplings. Served with the chili oil and scallions – so so good!
Made this last might & absolutely loved it! I was only serving 3 people, so I only put half the prepared dumplings in the soup & am freezing the rest for an easy meal at a later time. The ginger-y broth was sooo good – definitely a repeater!