VEGAN DUMPLING SOUP RECIPES

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VEGGIE DUMPLING SOUP (VEGAN) RECIPE - FOOD.COM



Veggie Dumpling Soup (Vegan) Recipe - Food.com image

This is a WONDERFUL hearty meal, for a sick person especially; the veggie version of chicken noodle soup. Great winter soup meal. You could always do the stock in the crock pot, transfer it to the stove, and make the dumplings when you are about ready to eat. But know that the veggies will get super soft this way. If you use eggs and prefer, sub 1/2 cup water with 2 beaten eggs. This will cut the dumpling cooking time to 20 minutes at most altitudes.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12-14 cups soup, 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons canola oil
1 onion, chopped
1 leek, cut into rounds (white part only, or 1-inch of greens if they look good)
1 bay leaf
1/4 teaspoon thyme (dry, or bunch fresh)
1/4 teaspoon parsley (dry, or bunch fresh)
4 small carrots, chopped
2 celery ribs, halved the long way, then chopped
4 garlic cloves, minced
1/4 cup nutritional yeast flakes (optional)
8 cups water or 8 cups vegetable broth
1 teaspoon salt
2 cups flour
1 1/2 teaspoons celery salt
4 tablespoons canola oil
1/2 cup water
6 tablespoons soymilk

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.

Nutrition Facts : Calories 318.6, FatContent 14.9, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 440.9, CarbohydrateContent 40.8, FiberContent 3, SugarContent 3.3, ProteinContent 5.9

VEGAN JAMAICAN RED PEAS SOUP WITH DUMPLINGS | FOODACIOUSLY



Vegan Jamaican Red Peas Soup with Dumplings | Foodaciously image

Bring the taste of the Caribbeans to your table with our Jamaican red peas soup. It's spicy, warming, and comforting — topped with GF "spinner" dumplings.

Provided by Foodaciously

Total Time 60 minutes

Yield 4 servings

Number Of Ingredients 15

160 g of Dry Red Kidney Beans
1.6 L of Vegetable Stock
1 Brown Onions
2 Carrots
200 g of Yam (white or yellow)
2 Spring Onions Stalks
2 Scotch Bonnet Chillies
0.5 tsp of Ground Allspice
250 mL of Coconut Milk Drink
50 g of Cornmeal
50 g of Rice Flour (or gluten-free or white flour)
0.5 tsp of Baking Powder
0.5 tsp of Salt
2 tsp of Ground Thyme
65 mL of Cold Water

Steps:

  • Rinse the beans, add them to a pot or bowl, cover them with water, and let them soak for 2 hours or overnight.
  • Drain the beans and add them to a large pot, followed by the veggie stock. Bring to a boil and simmer covered for 25 minutes.
  • Then, add diced onions, carrots, yam, and sliced spring onions. Deseed the chillies, chop them thinly, and add them to soup along with allspice and coconut milk. Simmer all for 10 minutes.
  • Meanwhile, mix cornmeal, rice flour, baking powder, salt, thyme, and water in a bowl. Work all into a smooth and pliable dough.
  • To make the "spinners", roll a pinch of dough into a hazelnut-sized ball. Roll it into a cylinder and taper the ends, giving it a spindle shape.
  • Add the dumplings to the soup and cook them for 10-15 minutes until soft, glossy, and chewy. Before serving, garnish the stew with extra thyme and spring onions.

Nutrition Facts : Calories 393 calories, CarbohydrateContent 74 calories, FatContent 4 grams, FiberContent 16 grams, ProteinContent 17 grams, SaturatedFatContent 1 grams, SugarContent 6 grams, UnsaturatedFatContent 3 grams

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From foodbymaria.com
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ASIAN VEGETABLE SOUP WITH DUMPLINGS (VEGAN) - BIANCA ...
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From tenderly.medium.com
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From healthiersteps.com
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