Vegan Mushroom & Carrot Wonton Soup

Vegan Mushroom & Carrot Wonton Soup

  • Servings: 6-8
  • Difficulty: medium
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An asian-inspired cozy soup.

For the wontons:


  • 1 package of vegan wonton wrappers
  • 1 cup TVP + 1/2 cup boiling water
  • 2 tbsp tamari or other soy sauce
  • 4 cloves garlic
  • 1 lb cremini mushrooms
  • 3 small-medium carrots
  • 1 tsp onion powder
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
For the soup:


  • 4 cloves garlic, diced
  • ~ 1cm cube of ginger, grated
  • sesame oil for sautéing
  • 2 stalks of celery
  • 1 bunch kale, chopped
  • scallions or chives, chilli flakes (optional)
  • 2 cubes vegetable bouillon + 6-8 cups of water


  1. In a bowl, combine TVP and onion powder. Add the boiling water, mirin, tamari, rice vinegar, and minced garlic. Stir and let stand.
  2. Clean and finely dice mushrooms and peeled carrots.
  3. Sautée mushrooms and carrots for 10 minutes, then add in the TVP mixture and sautée for about 5-10 more minutes. Remove from heat.
  4. Prepare a small bowl of water. Set wonton wrappers on a work surface. Place 1 tsp of filling in the centre. Wet your fingers and run them along the edges of the wrapper. Fold the wonton in your desired shape. I folded it in half diagonally to make a triangle and then folded the “arms” inward.
  5. In a large pot, sautée garlic, finely chopped celery, and ginger for about 1 minute. Add water and bring to a boil. Add the vegetable bouillon cubes. Alternatively, use vegetable stock.
  6. Add wontons and simmer for about 5 minutes or until the wontons float. Add kale and simmer one more minute.
  7. Ladle into bowls and serve with desired toppings.

Oil-Free Authentic Russian Eggplant Ikra

Oil-Free Authentic Russian Eggplant Ikra

  • Servings: 4-5
  • Difficulty: easy
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Authentic, healthy, oil-free Eastern European eggplant dish


  • 1 medium yellow onion
  • 1 large eggplant, diced
  • 1 cup tomato paste
  • 1/2 tsp cumin
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried cilantro
  • salt and pepper to taste
  • parsley to garnish


  1. Sweat the onion and garlic (heat in a pan with water instead of oil until the onion is translucent) 2. Add your eggplant and bell pepper. Sauté for 7 minutes on medium heat. 3. Add tomato paste, cumin, thyme, parsley, dill, cilantro, and sauté for another 7-10 minutes. 4. Add salt and pepper to taste. Garnish with parsley.
Can be served hot or cold. Will keep in the fridge for up to 3 days.