Vegan Wonton Noodles
Indulge in a comforting bowl of Vegan Wonton Noodles, a plant-based twist on a beloved classic that’s loaded with flavor and texture. Delicate vegan-certified wonton wrappers are filled with a savory mixture of crumbly tofu, button mushrooms, and aromatic ginger and garlic, then cooked to perfection. These tender wontons swim in a rich, velvety broth made from vegetable stock and unsweetened soy milk, spiced with white pepper for a touch of warmth. Paired with chewy rice or wheat noodles and vibrant steamed greens like bok choy or spinach, this dish offers a harmonious balance of heartiness and freshness. With easy-to-follow instructions and just 50 minutes from prep to plate, this recipe is a must-try for fans of Asian-inspired vegan comfort food. Perfect for weeknight dinners, it’s a satisfying and wholesome meal that’s sure to impress!
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Ingredients
- 20 pieces wonton wrappers (vegan-certified)
- 200 grams firm tofu
- 100 grams button mushrooms
- 3 stalks scallions
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 4 cups vegetable stock
- 1 cup soy milk (unsweetened)
- 200 grams rice noodles or wheat noodles (vegan-certified)
- 200 grams bok choy or spinach
- 0.5 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
Step 1
Prepare the filling for the wontons by crumbling the tofu into a bowl.
Step 2
Finely chop the mushrooms, scallions, garlic, and ginger, and mix them into the tofu.
Step 3
Add 1 tablespoon of soy sauce and the sesame oil to the tofu mixture. Mix well.
Step 4
Prepare a small bowl of water to seal the wonton wrappers.
Step 5
Place about 1 teaspoon of filling in the center of a wrapper. Dip your finger in water and run it along the edges of the wrapper.
Step 6
Fold the wrapper in half to create a triangle or rectangle, pressing to seal, then gently bring the two corners together and seal with water.
Step 7
Repeat until all the wrappers are filled.
Step 8
In a pot, heat the vegetable stock and 1 tablespoon of soy sauce. Add white pepper and bring to a simmer.
Step 9
Dissolve the cornstarch in 2 tablespoons of water and stir into the broth to slightly thicken. Add the soy milk and whisk gently to combine.
Step 10
Cook the noodles according to their package instructions and set aside.
Step 11
Steam or blanch the bok choy or spinach for a few minutes until tender.
Step 12
In a separate pot of boiling water, cook the wontons for 3-4 minutes or until they float to the top. Drain and set aside.
Step 13
Divide the cooked noodles into serving bowls.
Step 14
Top the noodles with wontons and steamed greens.
Step 15
Ladle the hot broth over the noodles and garnish with additional sliced scallions, if desired.
Nutrition Facts
| Serving size | (2611.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2433.6 |
| Total Fat 47.2g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 8.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6929.6mg | 0% |
| Total Carbohydrate 417.1g | 0% |
| Dietary Fiber 31.3g | 0% |
| Total Sugars 23.0g | |
| Protein 100.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1217.9mg | 0% |
| Iron 22.1mg | 0% |
| Potassium 3889.5mg | 0% |
Source of Calories