Now, I have no idea what non-vegan dumplings are supposed to be like or even what they are made of, but these dumplings are like over-sized gnocchi. Doughy goodness! (Yes, I’m one of those people who enjoys eating cookie dough more than baked cookies 😐 ) But don’t be afraid, these are well cooked, nothing like cookie dough!
Vegan dumpling soup
- 2 tbsp olive oil
- 1 onion
- 1 potato
- 1 parnsip
- 1 carrot
- Other vegetables as desired (peas, zucchini, etc)
- 4 cups of vegetable stock
- 1 cup wholemeal flour
- 1/2 tsp vegetable stock powder (or substitute for a bit of salt or seasoning of your choice)
- 1 tsp dried thyme leaves
- 1 tbsp olive oil
- 1 1/2 tbsp vegan milk OR water, or enough to make dough pliable
- Peel and dice the vegetables into about 1cm chunks.
- Heat the oil in a saucepan and gently cook the vegetables for a few minutes.
- Add the stock, bring to the boil, then cover and simmer for 15 minutes.
- Meanwhile, make the dumplings: mix the flour, stock powder and thyme together, then add the olive oil. Combine until the mix resembles bread crumbs, then add the milk until the dough is easy to play with – if you add too much milk and it is too sticky, add a bit more flour. Make small balls of dough about the size of a tablespoon's full, and set aside until the vegetables have been simmering for 15 minutes.
- Add the dumplings to the soup and cover again, leave to simmer for a further 10-15 minutes without stirring.
- Remove from heat, serve, and enjoy the warmth 🙂