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Discussion Starter · #1 ·
Veggie & Dumpling Soup

Category: Soups

Suitable for a: vegan diet

Ingredients:

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Soup base:

1 leek, cut into rounds (white part only, or 1" of greens if they look good)

1 onion, chopped

4 small carrots, chopped

2 ribs celery, halved, then chopped (to make them smaller)

1/4 t thyme (dry, or bunch fresh)

1/4 t parsley (dry, or bunch fresh)

1 bay leaf

veggie oil (couple Tbs, enough to saute' in)

Dumplings:

2c flour

1 t salt

1.5 t celery salt

4T melted margerine or oil

1/2 cup water (in place of 2 beaten eggs, if you want the vegetarian version)

6 T (or 1/4c + 2 T) "milk"

Instructions:

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Heat oil, add onion,leek, bay leaf, thyme, and parsley and cook on a low setting for 10-12m until soft and transluscent. bring up the heat to med or med-hi and add the rest of the veggies. Stir occasionally until carrots are done or mostly done.

Add 8 cups water (2 quarts), dash salt. Cover and bring to a boil.

While water is working up to a boil, put the dumplings together:

Knead on lightly floured surface for 1 min. Let dough rest 5 min. 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 longer to cook if they are bigger).

Drop into boiling broth, cover and simmer 20-35 min. (the non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for done-ness~ 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 sit another 5 minutes and taste again.

Additional comments:

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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, then transfer 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.

 

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I love this recipe a lot, but I made some modifications. Instead of 8 cups of water, I added 2 cups of veg broth and 6 cups of water for more flavor. I used the vegetarian dumpling recipe the first time I made it and it was good. The second time I used another dumpling recipe (requested by my boyfriend) and it turned out pretty good too! I even added this recipe to my blog


ETA: I meant to say VEGAN dumpling recipe
 

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Discussion Starter · #7 ·
If they hold together before they go into the broth, they just might. I tried a new recipe for the dumplings, the time before last, and it was a dismal failure. DROP BISCUITS WON'T WORK! That much I know, LOL. They have to be solid before they go in the broth.

I made the original dumplings last night (well, veganized) and rolled them thinner, and they cooked up in the normal time frame. That was my one complaint, was that they took forever to cook. This way they did not. I think they were about 1/3" thick and I cut them 1" square, give or take, last night.
 

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Mmmmm.... flour




I may make this tonight and try your idea of making your dumplings thinner. I didn't care for them when I made the recipe the first time, they were very gooey and I was afraid they were undercooked. Even though I know they'd be fine undercooked, it's a mental block thing.

Oh, and I finally have celery salt. I didn't have it before, I bought it when I was making Bloody Marys (ew) a few months ago. I'm curious if that changes the taste.
 

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Kate, "suet" is beef fat right?, so vegetarian "suet" must be like vegetable shortening?

We have vegetable shortening here - Crisco, EB shortening or I use coconut oil - and it does make good dumplings.

I use the "Dumpling" part of the recipe from my Chicken and Dumplings if I'm doing stew and dumplings or anything and dumplings... They ARE drop biscuits, but they hold together fine.

And they ARE a bit "gooey", but still cooked through, I thought that was traditionally how dumplings were?

Anyway, my point, that "dumpling" recipe works well with other soups/stews.
 

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Quote:
Originally Posted by Tofu-N-Sprouts View Post

Kate, "suet" is beef fat right?, so vegetarian "suet" must be like vegetable shortening?

We have vegetable shortening here - Crisco, EB shortening or I use coconut oil - and it does make good dumplings.

I use the "Dumpling" part of the recipe from my Chicken and Dumplings if I'm doing stew and dumplings or anything and dumplings... They ARE drop biscuits, but they hold together fine.

And they ARE a bit "gooey", but still cooked through, I thought that was traditionally how dumplings were?

Anyway, my point, that "dumpling" recipe works well with other soups/stews.
yes, it is beef fat. But I've only used shredded dyhydrated suet, which I guess was what I was referring to. looks like maggots, but makes good dumplings


and I think dumplings should be gooey too
 

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Discussion Starter · #16 ·
Quote:
I finally have celery salt. I didn't have it before, I bought it when I was making Bloody Marys (ew) a few months ago. I'm curious if that changes the taste.
I've made the dumplings without the celery salt and they totally tasted wrong. The celery salt is a must in my book.
 

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Discussion Starter · #17 ·
OOH, I keep forgetting to say, I like to add a handful (2-4T) nutritional yeast to the veggies, and blend that in JUST before I add the water.

And some people like to add veggie bullion cubes to the water as well. When I'm sick, thin is good, so I don't usually do this, but it would add flavor if you find the broth too thin for your taste.
 

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I made my veggie soup in the crock pot last night. I'm going to make the dumplings tonight. I went to the grocery store last night to see if the grocery manager was able to order my Quorn "Chicken" roast for me for Thanksgiving and to pick up margarine and celery salt. Well, I checked on my roast (I can pick it up Saturday) and ended up buying all the quorn naked cutlets they had because they were BOGO free, I got MORE veggies, granola, yogurt, 2 magazines and NO celery salt OR margarine. I'm going to go BACK to the store after work today, pick those things up and make dumplings tonight!!
 
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