One Pot Vegan Dumpling Soup Food

VEGETABLE SOUP WITH VEGAN DUMPLINGS

Steps:

• Start by making the dough. Combine your flour, baking powder, sea salt and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
• To a large pot add your olive oil and heat on medium heat for 1 minute before adding onions. Cook the onions for 7-8 minutes or until translucent. To the pot add your carrots, celery and green onion. Cook them for 7-8 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon.
• To the pot, add your vegan butter and let it melt. Add your flour and stir till everything is coated. Now season with salt and pepper and add your fresh thyme. Give everything one more stir to ensure everything is well coated with flour. Increase heat to high and add 1 tbsp of vegetable stock paste + 1 1/2 cups of boiling water to the pot. Stir and scrape any loose bits from the bottom of the pan. Once your water has almost reduced and the rest of the water and bring soup to a boil. Cook till the vegetables are tender.
• Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It's not an overly fancy or particular process, just make sure you're using a tbsp. Cook for around 5 minutes before removing from heat.
• Serve with fresh dill and your favourite vegan sour cream!

ONE-POT VEGAN DUMPLING SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes. Add the thyme, salt and bay leaf. Cook for 1 minute. Add the vegetable broth, dried mushrooms and balsamic vinegar. Simmer for 15 minutes.
• To make the dumplings, combine the flour, salt, garlic powder, baking powder, olive oil and almond milk in a mixing bowl. Mix it together to form a loose batter.
• Turn up the heat on the broth and allow the mixture to come to a bubble.
• Roll the dumplings into large balls, roughly 1½ inches (3.5 cm), and add them to the broth. Cook for 5 to 6 minutes, turning the dumplings over halfway through the cooking time to ensure both sides get cooked evenly.
• Remove the bay leaf, and serve sprinkled with parsley.

VEGGIE DUMPLING SOUP (VEGAN)

Steps:

• Heat oil; add onion, leek, bay leaf, thyme, and parsley.
• Cook on a low setting for 10 to 12 minutes until soft and translucent.
• Bring up the heat to medium or medium-high.
• Add the carrots, celery, and garlic.
• Stir occasionally until carrots are done or mostly done, 10 minutes or so. When vegetables are cooked, stir in the nutritional yeast flakes; they will get creamy with the veggies and oil.
• Add 8 cups water (2 quarts), and salt.
• Cover and bring to a boil.
• While water is coming up to a boil (it will do so quickly!) put the dumplings together.
• DUMPLINGS:.
• Mix wet in one bowl, dry in another. Pour wet into dry and combine until a heavy dough forms.
• Knead on lightly floured surface for 1 minute. If dough is sticky add a bit more flour until it is fairly dry.
• Let dough rest 5 minutes.
• Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with though they'll take a lot longer to cook if they are bigger).
• Drop into boiling broth; cover and simmer 20 to 35 minutes.
• The non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for doneness. They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty. If in doubt, let them cook another 5 minutes and taste again.