These adorable little dumplings are filled with the most incredible vegan “beef” and broccoli! Finely chopped sautéed soy curls and broccoli cooked in the best sauce. That’s what fills these wonton wrappers. Making super delicious vegan “beef” and broccoli wontons. You can steam them and serve them with my VEGAN WONTON DIPPING SAUCE! Or you can add them to some tasty broth and make a yummy wonton soup. I love them either way, they are just so dang good and fun to make too!
What You Need For These Vegan Wontons:
- Soy Curls: I usually order Butler’s in bulk because I use them so much!
- Broccoli: I recommend using fresh broccoli.
- Ginger and Garlic: Fresh as well.
- Vegetable broth, Soy Sauce, Brown Sugar, Sesame Oil, Rice Wine Vinegar: These make the sauce for the “beef” and broccoli.
- Vegan Wonton Wrappers: Homemade or store bought. I used Nasoya brand!
These vegan “beef” and broccoli wontons are honestly some of the best! The filling by itself is delicious. Add it to a yummy wonton wrapper and then dip or drizzle it with the sauce and you will be in wonton heaven. This recipe will make a ton of wontons, but one, my family will devour them. Two, they freeze really well. So, you can just make a bunch of them, eat what you want and then save the rest for another day!
Why Should You Make These Take Out Inspired Treats?
- They are so fun and cute!
- The filling is incredible.
- You can use these for soup or just dip in sauce and devour.
- These wontons freeze really well and can be added to soup right out of the freezer.
- Everyone will absolutely love them!
Vegan “Beef” and Broccoli Wontons
These adorable wontons are filled with plant-based beef and broccoli. Serve with wonton sauce or in a soup!
Ingredients
- 4 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 1 1/2 Cups Broccoli florets
- 2 Tablespoons Neutral flavored oil
- 1 teaspoon Ginger, grated
- 4 Cloves Garlic, grated
- 1/4 Cup Vegetable broth
- 3 Tablespoons Soy sauce
- 2 Tablespoons Brown sugar
- 1 Tablespoon Sesame oil
- 1 Tablespoon Rice wine vinegar
- 30-40 Vegan wonton wrappers, I used Nasoya
Instructions
- After you have soaked and drained the soy curls, squeeze as much liquid out of them as you can.
- Now, put them on a cutting board and very finely chop the soy curls. Put them in a bowl.
- Put the broccoli florets on the cutting board and very finely chop the broccoli as well and add it to the bowl with the soy curls.
- Now heat the oil in a large non-stick skillet on medium high.
- Add the ginger and garlic to the skillet. Sauté, reducing heat as needed for 1-2 minutes.
- Pour the soy curls and broccoli into the skillet and sauté until the soy curls are golden brown. About 10-15 minutes.
- While the soy curls and broccoli cook, make the sauce. In a medium sized mixing bowl, whisk together the vegetable broth, soy sauce, brown sugar, sesame oil and rice wine vinegar.
- Once the soy curls have browned, pour the sauce into the skillet. Stir and continue to sauté for a few minutes or until the sauce has thicken up. Taste and adjust seasonings.
- Let the "beef" and broccoli cool completely.
- Now, assemble the wontons. Lay one wonton wrapper so it looks like a diamond. Put about 1 teaspoon of the filling in the center of the wonton wrapper.
- Wet the edges of the wrapper with a bit of water, using your finger.
- Fold one point up to meet the other point so you have a triangle. Press the edges to seal.
- Now wet the two bottom points of the triangle and fold them to meet. Press to seal. (See video for details of folding).
- Repeat with all the wonton wrappers and filling. This will make 30-40 wontons.
- If you want to serve them by themselves with sauce, simmer a small pot of water and add a few wontons at a time. Simmer for 1-2 minutes or until they float. Then serve in a bowl of sauce, or just dip in the sauce.
- If you want to make wonton soup, once your broth is ready, add them to the broth and simmer for 1-2 minutes, then serve.
- To freeze the wontons, lay them flat on parchment paper, then once they are frozen, you can add them all to one bag. Then when ready to eat, simmer in water or broth for 4-5 minutes since they are frozen.
Video
Notes
I recommend using my VEGAN WONTON DIPPING SAUCE for these wontons.
Nutrition
Calories: 157kcal | Carbohydrates: 20g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 460mg | Potassium: 82mg | Fiber: 3g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg
These were exactly as Lauren said. FUN for my daughter and I to make together. The filling was awesome and I kept taking bites as we were filling lol. We also made the dipping sauce which brought everything together. We had something like 60 won tons and I’m pretty sure my boyfriend ate 45 of them! He said to add this to our favorites list.
Incredible! You’re always so creative and everything I’ve made of yours has been spectacular.
Another winner! Obviously a bit of work but worth it!
Delicious! I never thought I’d ever be able to make something like this. The filling taste great and folding the wontons is much easier than I imagine. My daughter did most of them. We ate a ton and I froze the rest and plan on making wonton soup Thank you! Also, very inexpensive and the dipping sauce was great too