Sweet Potato Tofu Wontons in Butternut Squash and Broccoli Soup
Veganlovlie
Veganlovlie
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Ingredients

  • Ingredients (4 servings)
  • Soup
  • 1 butternut squash (peeled and cubed)
  • 2 potatoes (peeled and cubed)
  • 5 - 6 fresh mushrooms (sliced)
  • 1 cup broccoli (cut into florets)
  • 1/2 tablespoon coconut oil
  • 1/4 teaspoon cumin
  • 1/2 teaspoon sweet Spanish paprika
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • Salt to taste
  • Fresh herbs for serving (I used parsley)
  • Wontons
  • 20 wonton skins (if frozen, defrost at room temperature for a least 2 hours)
  • 1 cup boiled and mashed sweet potato
  • 100 g tofu
  • 1 tablespoon grated ginger
  • 3 tablespoons shredded nori sheets
  • 1 teaspoon seafood seasoning (choose a vegan one)
  • 1 tablespoon tamari soy sauce
  • 1/2 tablespoon coconut oil

Instructions

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