Happy Cyber Monday! Are you taking advantage of the deals out there? I plan to check them out later, but right now I've got a recipe for you.
Miss High School found this recipe and has made it a few times. I wasn't sure I'd like dumplings but they are delicious.
We have made it with faux chicken and also just left it out all together. It's good either way and if you want to use up your leftover turkey that would be good in this as well.
Ingredients for soup:
2 Gardein Chk'n breasts (optional), diced
1 onion, diced
2 -3 celery stalks, diced
2 cloves of garlic, minced
1 cup of carrots, chopped
4 TBS Earth Balance vegan butter (or use regular butter if not making this vegan)
1/2 cup flour
6 cups of vegetable stock (I like Better Than Bouillon No Chicken base)
1 bay leaf
Spices: 1 1/2 tsp tarragon, 1 tsp salt, 1/2 tsp pepper, 3 TBS cilantro, 1/2 tsp thyme to taste.
Melt the butter, add onion and saute a few minute, add garlic and cook until fragrant. Add flour and heat, stirring until paste forms. Add stock and rest of the ingredients. Simmer and cook covered for about 30 minutes until vegetables are tender.
2 cups unbleached flour (I used half whole wheat)
1 tsp salt
3 tsp baking powder
1 tsp baking soda
3/4 cup of vegan buttermilk (add 1 tsp of apple cider vinegar to non dairy milk)
3 TBS shortening or vegan butter (coconut oil would be good here too!)
Combine dry ingredients, cut in shortening then add the buttermilk, stir to combine until dough forms a ball.
Knead dough on a floured surface until it is no longer sticky.
Drop spoonfuls of dough into simmering soup. Cover and cook for another 15-25 minutes.
The dumplings expand as they cook. I like them a little over cooked so we cook them even longer.
Spoon some out into a bowl and enjoy!
Total comfort food.
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