Vegan Pangsit Kuah
Dive into a bowl of pure comfort with this Vegan Pangsit Kuah, a plant-based twist on the classic Indonesian wonton soup. This recipe features delicate vegan wonton wrappers filled with a savory blend of crumbled tofu, grated carrots, and shredded cabbage, seasoned to perfection with soy sauce, sesame oil, and garlic. The plump dumplings are simmered in a fragrant vegetable broth infused with ginger and finished with tender bok choy for a nourishing touch. A squeeze of fresh lime and optional chili paste elevate the flavors, creating a light yet satisfying dish. Perfect for cozy evenings or an impressive appetizer, this quick-and-easy recipe is both nutritious and packed with bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 24 pieces wonton wrappers (vegan)
- 200 grams firm tofu
- 1 medium carrot, grated
- 100 grams cabbage, finely shredded
- 2 stalks spring onions, finely sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 4 cups vegetable broth
- 1 inch ginger, sliced
- 100 grams bok choy, chopped
- 1 large lime
- 1 teaspoon chili paste (optional)
- to taste salt
- to taste pepper
Instructions
Start by preparing the filling for the dumplings. In a medium bowl, crumble the firm tofu using a fork or your hands until it resembles a fine texture.
Add the grated carrot, shredded cabbage, spring onions, and minced garlic to the crumbled tofu.
Season the mixture with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and the cornstarch. Mix well until all the ingredients are combined. Adjust seasoning with salt and pepper to taste.
To assemble the dumplings, place a wonton wrapper on a flat surface and add about a teaspoon of the filling in the center.
Moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to form a triangle or rectangle, pressing gently to seal the edges. Repeat with the remaining wrappers and filling.
To prepare the broth, bring 4 cups of vegetable broth to a gentle simmer in a large pot. Add the sliced ginger.
Gently add the assembled dumplings to the simmering broth. Allow them to cook for about 3-5 minutes until they float to the surface.
Add the chopped bok choy to the broth and cook for another 2 minutes, until just tender.
Adjust the flavor with the remaining 1 tablespoon of soy sauce and chili paste if using. Taste and season with additional salt and pepper if needed.
Remove from heat, squeeze fresh lime juice into the soup, and stir gently.
Serve the Vegan Pangsit Kuah hot, garnished with extra spring onions or lime wedges if desired.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8878 mg | 386% | |
| Total Carbohydrate | 394.6 g | 143% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 29.2 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 940 mg | 72% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3658 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
