Wontons for Everyone

Wontons for Everyone

Happy New Year! One of the things I missed this New Year’s Eve was the tradition of getting Chinese food like I used to before I switched to a WFPB lifestyle. Which got me to thinking about one of my favorites – wonton soup.

I came across this recipe which looked good, but I had to make some changes to be compliant to eat eating WFPBNOSOS (which stands for Whole Food Plant-Based; no added salt, oil or sugar).

Wondering what I did to it? I omitted the oil and sautéed in vegetable broth instead. I swapped the shiitakes for white button mushrooms. I also used liquid aminos in place of soy sauce and omitted the salt.

Here is my version of Vegetable Wonton Soup that I made tonight:

 

VEGETABLE WONTON SOUP

Ingredients

For the Wonton Filling

4 ounces while mushrooms (or your favorite)

2-3 garlic cloves, minced

1 teaspoon freshly grated ginger

1 tablespoon liquid aminos

1/2 teaspoon liquid smoke, optional

1 scallion finely chopped

16-20 vegan wonton wrappers (check the ingredients as many contain egg)

For the Soup

1 garlic clove, minced

1 teaspoon freshly grated ginger

5 cups vegetable broth

2 cups shredded napa cabbage

1 tablespoon rice vinegar

Splash of liquid aminos

2 scallions, chopped

Instructions

Make the filling

1.     Clean the mushrooms, remove the stems and dice the caps. Place them in a bowl and stir in the garlic, ginger, liquid aminos, liquid smoke, if using, and scallions.

2.     Fill a small bowl with water. Grab a wonton wrapper and place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal. To keep the wonton wrappers in place once you seal them, use a fork and crimp the edges like you would a pie crust. Repeat until all of the filling and wrappers are used.

Make the soup

Heat 2 tablespoons of vegetable broth in a large pot over medium heat. Once hot, add the garlic and ginger, sautéing for 1 minute. Add the rest of the broth, put the heat on high and bring it to a boil. Add the wontons and lower the heat and simmer until all of the wontons float, about 5 minutes. Stir in the napa cabbage, rice vinegar, a splash of liquid aminos and the scallions. Serve. Makes 4 servings.

 

This soup really hit the spot for me! I hope it does for you, too.

And… to update you from my last post on the weight loss challenge, I lost 8 pounds during November and December. Not bad for doing it during the holidays, but far from my 21-pound goal. I am happy to say I am back on the wagon and have joined some friends in a weight loss challenge that ends March 25. My goal is to lose 35 pounds by then. I’ll update you on my progress around the start of February and March and of course, for the final weigh in, March 25.

Wishing you a year of healthy living!

XO Susan

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