VEGAN WONTON SOUP

VEGAN WONTON SOUP
Ingredients:
WONTONS:
8 ounces plant-based ground meat substitute
1 tablespoon rice wine vinegar
1 tablespoon soy sauce (ensure it’s a vegan variety)
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated
1 teaspoon brown sugar
2 green onions, finely chopped
24 square (3½ inches each) vegan wonton wrappers
SOUP:
6 cups (1,440g) vegetable broth
1½ teaspoons garlic, minced
2 tablespoons soy sauce (ensure it’s a vegan variety)
1 teaspoon sesame oil
2-3 green onions, finely chopped
PREPARATION:
WONTONS:
In a large bowl, combine plant-based ground meat substitute, rice wine, soy sauce, sesame oil, ginger, sugar, and green onion. Mix well.
Place 1 heaping teaspoon of filling into the center of each vegan wonton wrapper.
Moisten edges with water and fold the corners together, pressing out any excess air (forming a triangle).
Slightly lift the long edge of the wonton. Wrap the edges in opposite directions and press firmly to seal, using your finger to create a space and wetting the edges as needed.
Continue with the rest of the wontons and let them rest while you prepare the soup.
SOUP:
In a medium pot over medium heat, add vegetable broth, garlic, soy sauce, sesame oil, and green onions.
In a separate large pot, bring about 4 quarts of water to a boil. Once boiling, add vegan wontons and cook for 5 minutes.
Strain the wontons and add them to the warm broth mixture. Serve warm.

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