Soups - Vegan Soup

Vegan Shrimp Wonton Soup

Plant Based Won Ton Soup
Vegan "shrimp" Wonton Soup
I used to LOVE shrimp wonton soup when I was still eating seafood, so I created a pretty perfect substitute. Of course, you can substitute with vegan pork or diced tofu or just use vegetables if you prefer.
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  1. 1/2 Cup Water
  2. 25-35 Won Ton Wrappers (Depending on how fat you stuff them)
  3. 8 Cups Vegetable Broth
  4. 1 TBS Olive Oil
  5. 1 Tsp Sesame Oil
  6. 2 Cups Sliced Leeks
  7. 2 Cloves Minced Garlic
  8. 2 Cups Chopped Mushrooms (I used a combination of Oyster and Beech mushrooms for this recipe but use which ever you like)
  9. 1/2 TBS Grated Fresh Ginger
  10. 1 1/2 Cups Chopped Vegan *Shrimp
  11. 1 Cup Shredded Cabbage
  12. 1 Cup Mung Bean Sprouts
  13. 1 Shredded Carrot
  14. 1 Chopped Stalk of Celery
  15. Dash of Spike
  16. Ground Pepper to taste
  17. A few Sprigs of Cilantro
  1. Filling
  2. Saute leeks, garlic and ginger in oils until leeks begin to get tender. Add Vegan Shrimp and remaining vegetables (with the exception of the Bean Sprouts) , spike and pepper.
  3. Keep sauteing until all vegetables are coated in oil.
  4. Add 1/4 cup water and simmer 6-7 minutes or until water evaporates.
  5. Remove from heat and set aside until cool enough to handle.
  6. Stuffing the Won Tons
  7. Scoop a teaspoon or two of filling onto the middle of each won ton wrapper.
  8. Dip a finger into a bowl of water and trace some water onto the edges of the wrapper and gently pinch all four corners together as pictured in the photo below.
  9. Soup
  10. Bring Vegetable Broth to a gentle boil.
  11. Lower Won Tons into the broth along with 1/2 Cup of Mung Bean Sprouts.
  12. Keep at med heat for about 5 minutes. The Won Tons will surface to the top of the
  13. broth as they cook.
  14. Garnish with remaining Bean Sprouts and Cilantro and enjoy!
  15. * You can substitute with vegan pork or diced tofu or omit all together if you prefer.
Sweet Vegan Living




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