Vegan Wonton in Butternut Squash and Broccoli Soup

Vegan wonton filled with creamy sweet potato and tofu. Enjoy in a delectable butternut squash & broccoli soup for a warm filling dinner. Not your regular brothy wonton soup.

Now that we are officially in Spring, pumpkin, squash and comfort food are soon going to be tucked away as fresher lighter recipes will start flocking the recipe blogosphere. Although, looking from the balcony today, the snowy wintery weather had me curling back into a sombre mood.

Nevertheless minor Spring cleaning has already started at the Lovlie Cocoon, but the weather is still calling for a heart-warming glowing soup.

While wontons are more commonly tossed in a light broth with noodles and vegetables, a thicker soup did prove to be delectably satisfying. Since this vegan wonton recipe is lighter than a dumpling, it’s a good pairing.

On a related note, when it comes to food shopping, I am a real supermarket aisle scavenger – always on the look-out for anything new that could also be vegan. This seafood seasoning caught my eye in Loblaws on one of my grocery trips.

I wasn’t expecting it to be vegan since the label said “seafood” but my curious nature couldn’t resist at least having a peek at the list of ingredients.

When I became vegan, it’s a thing I started doing by habit anyway – reading the label of every single food item that I buy. And that said, I do that even when they have the vegan certification labelled on the packaging, just in case they still got nasties like MSG, artificial sweeteners and the likes.

So, back to my new seafood seasoning, it was actually vegan, didn’t contain anything seafood related. Interesting! And so it went in my cart.

Disclaimer: All products mentioned in this post have been presented and reviewed of my own accord. I was neither solicited nor remunerated for it.

I’ve been using that seasoning a lot since I’ve bought it, so much that it almost felt like a little addiction! It goes in almost anything – soups, salad dressings, tofu, sushi rice, sauces, savoury pancake batter and even these baked potato fritters, and I could keep on listing.

I haven’t seen this anywhere except Loblaws so far though. So, I may have to make another trip down there soon.

Edit 2019-03-18: I’ve recently come across the Cool Runnings Seafood Seasoning online on Amazon.

More soup recipes from the blog:

Coconut Curry Ramen Noodle Soup with Crispy Tofu

Mauritian Dal with Eggplant

Mauritian Vegan Haleem – Spicy Curried Dal Soup with Meatless Balls

Vegan Wonton in Butternut Squash and Broccoli Soup

Ingredients are in the recipe card below.

Make wonton filling:

In a skillet, warm the oil until it shimmers and then introduce the fragrant ginger. Let the ginger sizzle in the oil for about half a minute.

Meanwhile, crumble the tofu into the pan, and generously dust it with seafood seasoning. Stir and allow it to cook for 10 to 12 minutes, until the tofu takes on a golden hue and a crispiness on its outer layer.

Once the tofu is lightly crispy on the outside, incorporate the mashed sweet potato or pumpkin/squash, ensuring a thorough blending of flavours. Let the mixture simmer for another 2 to 3 minutes, and then add the soy sauce.

Finally, add the shredded nori, mixing it with the rest of the ingredients. Stir and cook for an additional minute or two before removing it from the heat to cool. You may also add salt to taste at this point.

To prepare the soup, start by heating oil in a deep pan, followed by the cumin seeds, allowing them to toast in the oil for half a minute.

Next, add the potatoes along with a couple of tablespoons of water. Cover and let the ingredients simmer until they are almost cooked. Then, add in the butternut squash and continue cooking until both the potatoes and squash become luxuriously soft.

Transfer this hearty mixture to a blender and process it into a smooth, velvety puree. Depending on the thickness you desire, you may need to add a dash of water to achieve your preferred consistency. Alternatively, you can use a hand blender directly in the pan for a more convenient approach.

To this creamy base, add the broccoli florets, a touch of paprika, maple syrup, and a dash of lemon juice. Allow it to simmer until the broccoli is partially cooked, leaving a delightful hint of crunch. Lastly, add in the mushrooms and continue to simmer for an additional 5 minutes, adjusting the salt to your taste.

Make wontons:

To make the wontons, prepare a large pot of water to a rolling boil. You have the option of either boiling the wontons directly in the water or utilizing a steamer rack within the pot for a gentle steam-cooking method.

To assemble the wontons, take a portion of the flavorful filling and place it in the center of a wonton wrapper. Gently moisten the edges of the wrapper with water, then fold it diagonally, sealing the edges securely to encase the filling. Finally, fold back the two opposite ends along the longest edge, pressing them together with a touch of water to ensure a firm seal.

Continue this process until all the filling has been used, and consider making some extra wontons if there are sufficient wrappers, as uncooked wontons freeze wonderfully.

Depending on the size of your pot, immerse around 4 to 8 wontons at a time in the boiling water or place them on the steamer rack for a gentle steam. Let them cook for approximately 10 minutes or until the wrappers become tender, taking care not to overcook, as that may lead to disintegration.

Retrieve the wontons from the water or steamer and arrange them in a bowl or on a plate.

To serve, place the delectable wontons in a bowl, ladle them with the savory soup, and embellish the dish with fresh herbs for delightful freshness.

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