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Vegan Wonton Soup
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Vegan Wonton Soup

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
Servings: 3 -4 servings
Course: Soup, Dinner
Cuisine: Vietnamese, Vegan

Ingredients

For the dumplings:
  • 1 plant-based ground 340 g, Lightlife brand
  • 3/4 cup onion medium, red or yellow, finely diced
  • 4 cloves garlic finely minced
  • 1/4 cup water chestnut finely minced
  • 1/2 cup carrot medium, finely minced
  • 3/4 cup cabbage finely minced
  • 1/4 tsp ground black pepper
  • 1 tbsp vegan fish sauce or just use soy sauce
  • 1 tbsp soy sauce 15 mL
  • 1 dumpling wrapper ~55 wrappers in one pack, egg free, I used Shanghai dumpling wrappers since traditional wonton wrappers at my store weren't vegan, square
  • 1 cup water for sealing dumplings
For the broth***
  • 4 L vegetable broth or water + 4 tbsp mushroom broth powder
  • 5-6 green onion whites sliced on a diagonal, greens finely diced, keep these separate, sprigs
  • 4 inches ginger peeled and sliced
  • 6 cloves garlic 9 g finely minced

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine the Lightlife Plant-Based Ground, minced onion, garlic, water chestnut, carrot, celery and cabbage. Season with black pepper, vegan fish sauce, and soy sauce and mix well. Set aside.
  2. Prepare the broth by combining vegetable broth (or water + mushroom broth powder), whites of the green onion, ginger slices and minced garlic in a pot. See note if 4 L of soup in one batch is too much. Cover and bring to a boil, then lower to a simmer for 30 minutes. Remove the ginger slices and allow to simmer while you fold the dumplings. If your broth isn't well seasoned, add a touch of salt until it tastes good. If you're using mushroom broth powder, 1 Tbsp per 1 L of broth is perfect.
  3. To fold the dumplings in the "coin" shape I showed, hold the dumpling so it's a diamond shape (point facing you). Dip your finger in water and lightly wet the bottom two edges with water. Add about 1-1.5 tsp of dumpling filling to the middle, then seal the top and bottom edges together, trying to push out any air. If you leave air inside, it'll bubble up when cooking and the dumpling will burst.
  4. Once both edges are sealed together, wet one of the bottom corners of the triangle, and pull the other corner to meet with it and seal. Pinch to seal the edges. Repeat until all the filling is used up or you've run out of dumpling wrappers. If you've run out of wrappers, you can roll the filling into balls and drop into the soup to cook. If you've run out of filling, cut the wrappers in half and drop into the soup to cook anyway, they'll cook up like noodles!
  5. To cook the dumplings, bring the broth back to a steady boil, and gently add the dumplings, one at a time. Cook for about 15 minutes, or until the filling no longer looks pink through the dumpling wrappers. In the last 2 minutes of cooking, add the diced green of the green onion, and serve!

Notes

  • ***This makes a pretty big batch of soup, if you don't want this much soup, half the broth recipe and freeze half the batch of wontons (flash freeze, then transfer to an airtight container) to cook up later. Don't thaw before cooking, simply drop into the boiling broth.