Wonton Soup is such a warm inviting comfort food. These wontons are easy to throw together. Filled with a tofu and vegetable mixture and cooked in delicious flavorful broth!

Name: Easy Vegan Wonton Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 25 vegan wonton wrappers (You can make them at home if you like.); 1/2 cup mushrooms, any type (finely chopped); 1/2 cup grated carrot; 2/3 cup bok choy (finely chopped (Or any type of Chinese greens you prefer)); 2 tablespoons chopped green onion (chopped); 2 garlic cloves (minced); 2 tsp fresh ginger (minced); 1/2 block firm or extra firm tofu (liquid pressed out and crumbled); 1 tablespoon soy sauce (you can sub tamari or coconut aminos ); 2 teaspoons toasted sesame oil; 1/4 teaspoon of sea salt; 2 teaspoons sesame oil; 1 cup mushrooms, sliced; 1 bunch bok choy, cut into sections; 1 quart vegetable broth (I also like using miso broth or ramen broth); 2 teaspoons soy sauce (or to taste); 1/4 cup chopped green onion; 1/4 cup toasted sesame oil; 1 teaspoon crushed red pepper flakes; 1 teaspoon rice vinegar; 1 teaspoon soy sauce

This post is all about Easy Vegan Wonton Soup

Deciding what to make for dinner isn’t

If you like coconut cake and pecans then you’ll love these. They have so many layers of flavor!

Luscious vanilla cake base, filled with soft coconut flakes, crunchy pecans, and topped with vegan cream cheese frosting. This cake is delicious with a cup of coffee or a chilled glass of plant-based milk.

Make this recipe for holidays, wedding showers, baby showers, or birthdays. If you’re feeling like a good friend you might even give these away (good thing about cupcakes is no one will notice if you keep one or two ;P)

FAQS for how to make vegan wonton soup

Are vegan wonton wrappers gluten free?

Are wonton wrappers vegan?

An Italian Cream Cake is a Southern classic recipe for a vanilla cake that’s got pecans and coconut baked in. Traditionally topped with cream cheese frosting. The cake gets its texture from whipping egg whites to create a soft fluffy final product. (In the case of this recipe you use aquafaba instead.)

What are wonton wrappers made of?

Ingredients and substitutions for Italian cream cake cupcakes

Aquafaba:

Aquafaba is the simply bean water, sounds gross but acts a lot like egg whites. The best way to get aquafaba is to drain a can of chickpeas and save the water.

How to make Easy Vegan Wonton Soup

Step one is to whip the aquafaba until it forms stiff peaks. Then you’ll add in the sugar and continue to beat it until it looks like marshmallow fluff. It’ll be slightly disappointing to add the other ingredients and watch some of the volume fall down but believe me, it’s still worth the step of whipping it.

After that you mix in the nuts, coconut and stir it gently until everything comes together into a batter. Then spoon it into the cupcake liners and it’s into the oven. It’ll depend on what type of oven you have, how long it takes to bake. It should be about 25 minutes. You’ll know when the edges look a little darker that the tops.

After they bake, and while they’re cooling off is the perfect time to whip up the cream cheese frosting. You can add extra vanilla extract if you’re feeling fancy. Then it’s time to frost them. You can use piping bags or simply frost them with a knife. Sprinkle some chopped pecans on top to finish them and enjoy!

Some helpful things for making this recipe

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This post was all about Easy Vegan Wonton Soup

Easy Vegan Wonton Soup

Wontons:

1 package 20 count – wonton wrappers (You can make them at home if you like.)
1/2 cup mushrooms, any type (finely chopped)
1 bunch bok choy (finely chopped (Or any type of Chinese greens you prefer))
1/4 cup chopped green onion (chopped)
2 garlic cloves (minced)
2 tsp fresh ginger (minced)
1 block firm or extra firm tofu (liquid pressed out and crumbled)
2 tablespoons soy sauce (you can sub tamari or coconut aminos )
2 teaspoons toasted sesame oil
1/2 teaspoon of sea salt

Broth:

2 teaspoons sesame oil
1 cup mushrooms, sliced
1 bunch bok choy, cut into sections
2 ½ cups vegetable broth (I also like using miso broth or ramen broth)
2 teaspoons soy sauce (or to taste)

Toppings

1/4 cup chopped green onion

Chili Oil (OPTIONAL)

1/4 cup toasted sesame oil
1 teaspoon crushed red pepper flakes
1 teaspoon rice vinegar
1 teaspoon soy sauce

In a medium mixing bowl, add the crumbled tofu and mash a bit with a fork. Add the chopped mushrooms, chopped bok choy, green onion, garlic, ginger, soy sauce, sesame oil and salt and mix until combined.
On a clean work surface lay out a few wonton wrappers and spoon about 1 tablespoon of the mixture into the center of each. Wet your fingers a bit with some water and run it along the edges. Bring the edges together and crimp to seal them. Continue the process until all of the wontons are formed.
In a wok or medium sauce pan, add the sesame oil and heat over medium high heat. Add the additional bok choy (not chopped) and sear on both sides until it begins to wilt and brown. Remove from the pan and place in bowls for serving.
Add the garlic and mushrooms. Stir over heat for about 2 minutes until it starts to brown. Add in the broth and soy sauce and bring to a boil. As soon as it boils add in the wontons and cook until the are completely cooked and begin to float. turn off heat.
Use a slotted ladle to remove the wontons and mushrooms from the pot and add to bowls for serving. Use a regular ladle to pour about 1 cup of broth over bowls and serve. Top with green onions and chili oil if desired!
For the chili oil simply stir ingredients together in a small bowl.

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Hope you enjoyed this post! Here are some others you may like as well:

Traditional Ukrainian Red Borscht Soup (Vegan+GF)

The BEST Homemade Vegan Potstickers

Vegan Black Rice Ramen with Miso & Tofu (Gluten Free)

Spicy Thai Vegetable Tahini Stir-Fry Ramen (Vegan+GF)