It's all about the filling.

Vegan wonton soup

A gorgeous, warming soup for winter with a spicy kick.

Our spicy pâté will make it even easier to cook a healthy version of this asian favorite. Feel free to add in some colorful vegetables if you’d like to make it more filling.



Prep time

15 minutes

Total time

30 minutes


  • 14 wonton wrappers
  • 1 chub of Plantcraft pâté, spicy
  • 3 cups cooking broth from the wonton boiling water
  • 1 tbsp of low sodium vegan stock powder (or cubes) to taste
  • 2 tbsp of oil
  • 2 garlic cloves, smashed
  • 1.5 cm ginger, peeled and sliced
  • 2 tbsp soy sauce
  • Optional: 2 tbs Chinese cooking wine


Heat 2 tablespoons of oil in a pot, add the crushed garlic and ginger and cook for 3-4 minutes, until fragrant. Mix in the pâté and let it cool.

Place the wonton wrapper on a flat surface and add a teaspoon of pâté mix in the centre. Wet the edges of the wrapper and fold it in half so it forms a triangular shape and press the edges together. Wet the corners of the triangle, fold and seal them on top of the wonton.

In a pot, boil about 5 cups of lightly salted water. Carefully place the wontons in the water and cook until they float, about 4-5 minutes. Transfer them onto a plate.

Pour in 2 cups of the cooking broth from the wonton boiling water, flavour with soy sauce and a tablespoon of vegan stock powder and simmer for 8-10 minutes. Be careful, both the soy sauce and the stock can be salty, try to use reduced salt versions if you can.

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