What's for Dinner: Vegan Wonton Soup

There's this restaurant in Spokane. Red Dragon. They have the tastiest vegan wonton soup ever. Until now.

This soup is perfect for summer. It's got a little bit of crunch and a little bit of spice, and it's full of good-for-you fresh veggies.

Vegan Wonton Soup

Soy-free

Ingredients

2 carrots, peeled and cut into 3" sticks

10 cremini mushrooms

1/4 C walnuts

30 wonton wrappers (make sure to buy vegan-friendly)

Water (for sealing wrappers)

4 C vegetable stock

3 C water

4 tsp. sriracha (less or more to taste)

2 Tbsp. coconut aminos

1 Tbsp. garlic powder

2 tsp. curry powder

2 tsp. rice wine vinegar
1/8 C chopped green onion

3 C shiitake mushrooms, sliced thickly

1 baby bok choy, chopped

1/4 small head of cabbage, shredded

1 head broccoli, chopped
Bean sprouts to top

Step-by-Step

In a food processor, pulse carrots until they are thickly shredded. Add in cremini mushrooms, continue to pulse. Add walnuts and pulse until they are broken down into small pieces.

Assemble the wontons by placing about 2-3 tsp. of the mixture in the middle of a wrapper. Wet the borders of the wrapper, and fold the wrapper in half over the filling. Fold the corners in on the middle of the wonton.

In a large pot, combine stock, water, sriracha, coconut aminos, garlic, curry, green onion and vinegar. Place over high heat and allow the broth to come to a boil.

Drop wontons into the broth, one at a time. Lower heat to medium-high and allow to cook for about 3-4 minutes, until the wontons begin to float to the top.

Add in shiitake mushrooms, baby bok choy, cabbage, and broccoli. (If you use a pot the size of mine, you'll have barely any room.) Simmer until mushrooms are soft.

After the mushrooms are soft, ladle into bowls. Serve topped with bean sprouts.