Won Tons for Soup - Vegetarian

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READY IN: 1hr 15mins
Recipe by Shazzypupp

A vegan adaptation of a Cantonese-American favorite. Not hard to make but takes some time to stuff the wontons. Serve the wontons in a mild, low sodium vegetable broth (chicken flavor if possible). You can double or triple the wontons recipe, lay them out on a cookie sheet, and freeze them, then bag them and take them out to make soup in small quantities. The frozen wontons only take 1 or 2 minutes longer to cook than the fresh.

Ingredients Nutrition

Directions

  1. Soak shiitakes in 1/2 cup boiling water for about 15 minutes or until they are softened. Remove mushrooms from water and dice small (you can add the mushroom water to your soup stock for an earthier touch).
  2. Put the celery, cabbage, garlic and ginger in a small food processor and process until very fine. In a small skillet, heat the oil over medium heat. Saute the processed vegetables over medium low. You want to extract the water and soften but not brown them.
  3. Meanwhile, run the shiitakes and scallions through the food processor until minced fine. Add to the sauteing vegetables and cook a few more minutes. Then add the soy sauce and salt to the vegetables, remove from the heat, and set aside to cool.
  4. Coarsely chop the tofu and run it through the food processor until fine.
  5. Once the vegetables are cooled, add the ground tofu and Gimme Lean. Mix thoroughly. Sprinkle the corn starch over and mix well again.
  6. Fill your wontons: In the center of each won ton put about 1 teaspoon of filling. Wet two sides of the wonton. Fold the wonton in half, to a triangle. Working from the edges of the filing towards the outside edges, gently press the wonton skin closed and make sure the air is expelled. Pinch the edges sealed. Then wet one corner on the long side of the triangle, fold it to the opposite corner, and pinch them together. You should be left with a hat shape.
  7. To cook, bring unsalted water to a gentle boil. Put the wontons in gently and simmer for about 5 minutes. Remove from water with a slotted spoon, drain well and serve in hot stock. (See comments above).

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