Homemade Wonton Soup


– wonton wrappers

– TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

– sauteed mushrooms, chopped

– fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

– carrots, pealed ribbons

– mushrooms sliced thinly

– green onion, sliced

– garlic, sliced

– vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

– bragg’s amino acids (add to broth)

– olive oil

– a bit of water – (sealing wonton wraps together)


I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)



Fast and Easy Homemade Seitan – Vegan Meat Alternative

There are many reasons why I like making my own seitan, but most of all becuase I can make it for pennies… where I would spend up to $5.00 in the health food store, which is not always easy to get to with two little sprouts (my two sons) running around.

I just put on my cute new apron from Etsy


and start gathering the ingredients and before you know it, seitan is made, dinner is prepared and husband and kids are happy!

Here is what you need:

Gluten Dough:

  • 2 cups vital wheat gluten
  • 1/4 Nutritional Yeast
  • 1 teaspoon fresh garlic – pressed or grated
  • 1 teaspoon fresh ginger – *Note: I like to freeze my ginger and then grate when ready to use
  • 1 1/4 cups  vegetable broth – Note* – I make my own by keeping left over steamed veggie water and such….many ways to make your own veggie stock.
  • 3 Tablespoons vegan Worcestershire sauce
  • 2 teaspoons peanut oil
  • salt and ground pepper
  • 5 cups of veggie broth separate then the one above

Broth: *I used my own homemade veggie stock but here is an example of a broth you can use

  • 4 cups water
  • 1/4 cup reduced-sodium tamari or shoyu, soy sauce
  • 3-inch piece of kombu (a seaweed)*
  • 4 slices of ginger

Directions -dough:

Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a knead-able consistency. Knead for a few minutes, maybe 10. Let sit for 5 min.

Wet hands (to prevent gluten from sticking) and knead another several minutes, then let the dough rest another 10 minutes. While waiting, prepare broth.

Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60 minutes.


Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, reduce to a simmer and cover. Check occasionally and add more water if needed. Done after an hour or so. now, if you have never used seitan before.. you still need to cook this… like you would any kind of meat.. pretty easy to grill, fry, coat with bread crumbs, bake….so many options.

Please enjoy… a meat free diet

Watch Me Grow (4) – The Hobby Horse Weekend





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