Veggie Dumpling Soup Vegan Recipes

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!

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.

Steps:

• Put Celery in pot with some of the vegetable broth and cook until the celery is tender.
• Add garlic and pepper and soy or Braggs as well as the rest of the broth.
• Add the Carrots and fake Chicken.
• Bring to a boil.
• Add the dumplings a Tbsp at a time until the mixture is gone.
• Reduce heat and simmer, stir slowly often and let cook for 20 minutes.
• Note: you may need to add more or less of the soymilk. You want to make a soft dough for the dumplings.

Steps:

• Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
• Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.