VeggieBoards banner

1 - 20 of 55 Posts

·
Registered
Joined
·
1,104 Posts
Discussion Starter · #1 ·
Veggie & Dumpling Soup<br><br>
Category: Soups<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Ingredients:<br><br>
------------------------------------------------------<br><br><br><br>
Soup base:<br><br><br><br>
1 leek, cut into rounds (white part only, or 1" of greens if they look good)<br><br>
1 onion, chopped<br><br>
4 small carrots, chopped<br><br>
2 ribs celery, halved, then chopped (to make them smaller)<br><br>
1/4 t thyme (dry, or bunch fresh)<br><br>
1/4 t parsley (dry, or bunch fresh)<br><br>
1 bay leaf<br><br>
veggie oil (couple Tbs, enough to saute' in)<br><br><br><br>
Dumplings:<br><br><br><br>
2c flour<br><br>
1 t salt<br><br>
1.5 t celery salt<br><br>
4T melted margerine or oil<br><br>
1/2 cup water (in place of 2 beaten eggs, if you want the vegetarian version)<br><br>
6 T (or 1/4c + 2 T) "milk"<br><br><br><br><br><br>
Instructions:<br><br>
------------------------------------------------------<br><br><br><br>
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.<br><br><br><br>
Add 8 cups water (2 quarts), dash salt. Cover and bring to a boil.<br><br><br><br>
While water is working up to a boil, put the dumplings together:<br><br><br><br>
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).<br><br><br><br>
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.<br><br><br><br><br><br>
Additional comments:<br><br>
------------------------------------------------------<br><br><br><br>
This is a WONDERFUL, hearty meal for a sick person, especially. The veggie version of chicken noodle soup. Great winter soup meal.<br><br><br><br>
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.<br><br><br><br><img alt="" src="http://farm3.static.flickr.com/2491/3881379673_70b7f233bd.jpg" style="border:0px solid;">
 

·
Premium Member
Joined
·
34,591 Posts
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 <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
ETA: I meant to say VEGAN dumpling recipe <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
1,104 Posts
Discussion Starter · #3 ·
We had this again last night. MMMMMM. Though the dumplings are lame and took FOREVER to set. *sigh*
 

·
Premium Member
Joined
·
34,591 Posts
I probably have this recipe more than you! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> It's so good and simple! Thanks again for sharing it.
 

·
Registered
Joined
·
1,104 Posts
Discussion Starter · #5 ·
What is your dumpling recipe you use? <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I would like to try!
 

·
Premium Member
Joined
·
34,591 Posts
I don't remember what the recipe was that I used (that was vegan). <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("> Do you think the dumplings that go with the Leek and Bean Cassoulet from V'Con would work in this recipe?
 

·
Registered
Joined
·
1,104 Posts
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.<br><br><br><br>
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.
 

·
Premium Member
Joined
·
34,591 Posts
I admit, when I made the dumplings in the past and used a vegetarian recipe, they fell apart, but were still yummy.<br><br><a href="http://shippersx.com/blog/?attachment_id=80" target="_blank">http://shippersx.com/blog/?attachment_id=80</a><br><br><br><br>
I honestly forgot about this recipe, I'll have to make it again soon <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
1,104 Posts
Discussion Starter · #9 ·
No, this wasn't a fall apart still edible thing... it made the soup taste like flour. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

·
Premium Member
Joined
·
34,591 Posts
Mmmmm.... flour <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:"><br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"><br><br><br><br>
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.<br><br><br><br>
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.
 

·
Registered
Joined
·
7,858 Posts
can you get veggie suet in the states? whenever I make dumplings I just use flour, 'suet', a little celery salt, and a little water. they always turn out great <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
2,882 Posts
There are two kinds of dumplings: Fat and fluffy, and thin and slimy. I prefer thin and slimy. <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p"><br><br><br><br>
I'm planning to make Peta's *chicken* and dumplings tomorrow night.
 

·
Registered
Joined
·
11,049 Posts
Kate, "suet" is beef fat right?, so vegetarian "suet" must be like vegetable shortening?<br><br>
We have vegetable shortening here - Crisco, EB shortening or I use coconut oil - and it does make good dumplings.<br><br><br><br>
I use the "Dumpling" part of the recipe from my <a href="http://www.veggieboards.com/boards/showpost.php?p=1041241&postcount=1" target="_blank">Chicken and Dumplings</a> if I'm doing stew and dumplings or anything and dumplings... They ARE drop biscuits, but they hold together fine.<br><br>
And they ARE a bit "gooey", but still cooked through, I thought that was traditionally how dumplings were?<br><br>
Anyway, my point, that "dumpling" recipe works well with other soups/stews.
 

·
Registered
Joined
·
7,858 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Tofu-N-Sprouts</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Kate, "suet" is beef fat right?, so vegetarian "suet" must be like vegetable shortening?<br><br>
We have vegetable shortening here - Crisco, EB shortening or I use coconut oil - and it does make good dumplings.<br><br><br><br>
I use the "Dumpling" part of the recipe from my <a href="http://www.veggieboards.com/boards/showpost.php?p=1041241&postcount=1" target="_blank">Chicken and Dumplings</a> if I'm doing stew and dumplings or anything and dumplings... They ARE drop biscuits, but they hold together fine.<br><br>
And they ARE a bit "gooey", but still cooked through, I thought that was traditionally how dumplings were?<br><br>
Anyway, my point, that "dumpling" recipe works well with other soups/stews.</div>
</div>
<br><br><br>
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 <img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:"><br><br>
and I think dumplings should be gooey too <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:">
 

·
Registered
Joined
·
3,255 Posts
I'm going to try to make this tonight <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
1,104 Posts
Discussion Starter · #16 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">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.</div>
</div>
<br><br><br>
I've made the dumplings without the celery salt and they totally tasted wrong. The celery salt is a must in my book. <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

·
Registered
Joined
·
1,104 Posts
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.<br><br><br><br>
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.
 

·
Registered
Joined
·
3,255 Posts
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!!
 
1 - 20 of 55 Posts
Top