This is a new favourite in our house. I grew up eating a lot of wonton soup because my mom liked going to Chinese restaurants and so going vegetarian and/or vegan for most of my adulthood meant that I wasn’t able to enjoy this dish at restaurants because I had never found any delicious non-meat alternatives. After trying Beyond Meat’s sausages and how close they taste to my memory of the real thing, I got the idea to try my own homemade wonton soup. It is so so delicious.
- 1 package of wonton wrappers (often near the tofu at grocery stores)
- 4 Beyond Meat mild sausages, defrosted and cut into small cubes
- 3 green onions, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1-2 tsp grated ginger (to taste)
- 2 tsp cornstarch
- 2 litres of vegetable broth
- 2-4 cups water (or more if you like a milder tasting broth)
- 2-3 slices of ginger (or 1 tbsp of ground ginger if you’re out of fresh ginger)
- 1 tbsp soy sauce or Bragg’s
- 1 tsp sesame oil
- 2 green onions, sliced
- 2-3 cloves of garlic, minced
Yield: 4-5 dozen wontons
Mix all the wonton ingredients (except the wrappers, of course) in a large bowl until well combined. Wet the outside edges of a wonton wrapper and put about a tsp of filling in the middle. Pull the corners together to make a rectangle then join the shortest edges by pressing them together, tucked under the pocket of filling. This is the “bonnet” style of wrapping. You can cook them right away or freeze for later.
For the broth, combine all ingredients in a large pot, bring to a boil, then reduce to medium heat and let simmer 10-15 minutes. Remove sliced ginger. Place wonton in the simmering water and let cook approx. 5 minutes. They are ready when they are all floating at the top and the wrappers have wrinkled around the filling and the wrappers are somewhat translucent.
Serve and enjoy!