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Recipe for vegan wonton soup

Recipe from Dairy Free Cooking.


1 T. sesame or canola oil
1 T. finely chopped garlic
2 cups thinly chopped scallions, divided
About 10 cups low-sodium vegetable broth
For the Filling:
1 T. canola oil
1 lb. crimini mushrooms, chopped finely
1/2 t. garlic powder
1 16-ounce box firm tofu (not Silken), crumbled
1 1/2 t. lemon juice
3/4 t. salt
About 40 wonton wrappers (if vegan, make sure the wrappers are egg-free)
1 1/2 cups broccoli florets
1 1/2 cups sliced bok choy
Salt and pepper, to taste

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