Vegan wontons filled with creamy sweet potato and tofu, served in a rich butternut squash and broccoli soup for a warm, filling dinner. Not your regular brothy wonton soup.
Spring has officially arrived, and pumpkin, squash, and comfort food are slowly making way for fresher, lighter recipes across the blogosphere. Yet the snowy view from the balcony today pulled me straight back into winter mode.
A bit of Spring cleaning has begun over here, but the weather still calls for something warming and substantial.
Wontons are usually served in a light broth, similar to how I prepared these vegan poached dumplings, sometimes with noodles and vegetables. This time, I chose a heartier soup. Since vegan wontons are lighter dumplings, pairing them with a thicker base makes the bowl feel complete.
The filling carries a subtle savoury depth that makes it especially satisfying. That note comes from a seafood seasoning I came across at Loblaws during one of my grocery trips. I did not expect it to be vegan, but curiosity led me to check the ingredient list. It contained nothing seafood-related, and it has since become a regular addition in my kitchen.
Disclaimer: All products mentioned in this post have been presented and reviewed of my own accord. I was neither solicited nor remunerated.
It blends easily into soups, tofu, sushi rice, salad dressings, sauces, savoury pancake batter, and even baked potato fritters. In these wontons, it adds a gentle ocean-like undertone without overpowering the sweet potato and tofu.
I also recently noticed the full range of Cool Runnings Seasoning available on Amazon.
If you are drawn to bowls that feel sustaining at the end of the day, the Coconut Curry Ramen Noodle Soup with Crispy Tofu carries a similar depth, with layered spices and crisp tofu for contrast. For something rooted in Mauritian comfort, Mauritian Dal with Eggplant or Mauritian Vegan Haleem offer that same steady warmth in a different rhythm.
Vegan Wontons in Butternut Squash and Broccoli Soup
Ingredients are in the recipe card below.
Make the wonton filling
Heat oil in a skillet until shimmering, then add the ginger and let it sizzle for about 30 seconds.
Crumble in the tofu and sprinkle generously with seafood seasoning. Cook for 10 to 12 minutes, stirring occasionally, until lightly golden and slightly crisp on the outside.
Stir in the mashed sweet potato or pumpkin or squash and cook for another 2 to 3 minutes. Add the soy sauce and mix well.
Fold in the shredded nori, cook for another minute, then remove from the heat and let cool. Adjust salt if needed.
Prepare the soup
Heat oil in a deep pan and add the cumin seeds. Toast for about 30 seconds.
Add the potatoes with a couple of tablespoons of water. Cover and cook until almost tender. Stir in the butternut squash and continue cooking until both are soft.
Blend until smooth and velvety, adding a little water if needed for your preferred consistency. A hand blender works just as well.
Return to the pan if needed. Add broccoli, paprika, maple syrup, and lemon juice. Simmer until the broccoli is tender with a slight bite. Add mushrooms and cook for about 5 more minutes. Adjust salt to taste.
Make the wontons
Bring a large pot of water to a rolling boil. You can boil the wontons directly or steam them using a rack inside the pot.
Place a spoonful of filling in the centre of a wonton wrapper. Moisten the edges, fold diagonally, and press to seal. Bring the two opposite corners together and seal again with a touch of water.
Repeat until all the filling is used. Extra wontons freeze well.
Cook 4 to 8 at a time for about 10 minutes, until the wrappers are tender. Avoid overcooking.
Remove and place in serving bowls. Ladle the soup over the wontons and garnish with fresh herbs.
Frequently Asked Questions
Can I freeze vegan wontons?
Yes. Place uncooked wontons on a tray in a single layer and freeze until firm. Transfer to a freezer-safe container or bag. Cook directly from frozen. Add a few extra minutes to the cooking time.
Can I make the wonton filling ahead of time?
Yes. The sweet potato and tofu filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come closer to room temperature before folding the wontons.
What can I use instead of seafood seasoning?
If you do not have a vegan seafood-style seasoning, combine a pinch of extra shredded nori with a little smoked paprika and a small squeeze of lemon juice. This will give a subtle savoury depth.
Can I bake or pan-fry the wontons instead of boiling?
Yes. You can steam them instead of boiling. Pan-frying also works if you prefer a crisp base. If baking, brush lightly with oil and bake at 190°C until golden, watching carefully so they do not dry out.
How do I store leftover soup?
Store the soup and wontons separately. The soup keeps in the refrigerator for up to 3 days and reheats well. Wontons can be reheated gently in hot water or steamed until warmed through.
Vegan Wonton in Butternut Squash and Broccoli Soup
Sweet potato and tofu vegan wontons served in a creamy butternut squash and broccoli soup. A nourishing plant-based dumpling bowl with savoury depth and balanced texture.
Ingredients
Soup
- 1 medium butternut squash (about 900 g), peeled and cubed
- 2 medium potatoes (about 400 g), peeled and cubed
- 1 cup (90 g) broccoli florets
- 5–6 fresh mushrooms, sliced
- 7 ml (½ tablespoon) coconut oil
- ¼ teaspoon cumin seeds
- ½ teaspoon sweet Spanish paprika
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- Salt, to taste
- Fresh herbs for serving (optional, parsley works well)
Wontons
- 20 wonton wrappers, thawed if frozen
- 200 g sweet potato, boiled and mashed (about 1 cup)
- 100 g firm tofu
- 1 tablespoon fresh ginger, grated
- 3 tablespoons shredded nori sheets
- 1 teaspoon vegan seafood seasoning (see notes)
- 1 tablespoon soy sauce or tamari
- 7 ml (½ tablespoon) coconut oil
Instructions
Make the Wonton Filling
- Heat the coconut oil in a pan over medium heat. Add the ginger and cook for 30 seconds until fragrant.
- Crumble in the tofu. Sprinkle with seafood seasoning. Cook for 10 to 12 minutes, stirring occasionally, until lightly golden on the edges.
- Add the mashed sweet potato. Mix until fully combined and warm through.
- Stir in the tamari and shredded nori. Cook for 1 to 2 minutes.
- Remove from heat and let cool completely. Adjust salt if needed.
Make the Soup
- Heat the coconut oil in a deep pan. Add cumin seeds and toast for 30 seconds until aromatic.
- Add the potatoes with 2 tablespoons water. Cover and cook until nearly tender.
- Add the butternut squash. Cook until both vegetables are soft.
- Blend until smooth using a blender or hand blender. Add a little water if needed for a velvety consistency.
- Return to heat. Add broccoli, paprika, maple syrup, and lemon juice. Simmer until broccoli is tender but still bright.
- Add mushrooms and simmer for 5 minutes. Season with salt to taste.
Shape and Cook the Wontons
- Bring a large pot of water to a boil.
- Place 1 to 2 teaspoons of filling in the centre of each wrapper. Moisten the edges with water. Fold diagonally and press to seal. Bring the two opposite corners together and seal firmly.
- Repeat with remaining filling. Extra uncooked wontons can be frozen.
- Cook 4 to 8 wontons at a time in boiling water or steam over simmering water for about 8 to 10 minutes, until the wrappers are tender. Avoid overcooking.
- Remove with a slotted spoon.
To serve, place wontons in bowls and ladle the hot soup over them. Garnish with fresh herbs if desired.
Notes
Use any vegan seafood-style seasoning. Choose one without animal-derived ingredients.
Nutrition Information:
Yield:
4Amount Per Serving: Unsaturated Fat: 0g
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Looks delish! 🙂