Ingredients
For the soup
- 2 tablespoon olive oil
- 2 shallots, finely diced
- 1½ teaspoon fresh thyme, leaves, chopped
- ½ teaspoon salt
- 1 bay leaf
- 8 cups vegetable broth
- 1.5 oz dried shiitake mushrooms , or your favorite dried mushroom
- 3 tablespoon balsamic vinegar
For the dumplings
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 teaspoon baking powder
- 1 tablespoon olive oil
- ½ cup almond milk
To serve
- Fresh parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the shallots and cook, stirring, for 2 to 3 minutes until soft and translucent.
- Stir in the thyme, ½ teaspoon of salt and the bay leaf and cook for 1 minute until fragrant. Add the vegetable broth, dried mushrooms and balsamic vinegar. Bring to a simmer and cook for 15 minutes, until the mushrooms are plump and tender.
- Meanwhile, make the dumplings. In a mixing bowl, whisk together the flour, 1 teaspoon of salt, the garlic powder and baking powder. Add 1 tablespoon of olive oil and the almond milk and stir just until a soft, sticky dough forms. Don't overmix, or the dumplings will be tough.
- Turn the heat up to medium-high and bring the broth to a steady simmer (small, lively bubbles, not a hard boil).
- With lightly floured hands or two spoons, shape the dough into about 8 balls, roughly 1½ inches (3.5 cm) across, and drop them gently into the simmering broth. Cook for 8 to 10 minutes, turning them over halfway through with a slotted spoon, until puffed and cooked through. A toothpick inserted into the center of a dumpling should come out clean.
- Remove and discard the bay leaf. Taste the broth and adjust the salt, then ladle the soup and dumplings into bowls and serve sprinkled with fresh parsley.
Notes
Find more easy one-pot recipes in my cookbook, Weeknight One-Pot Vegan Cooking.
For gluten-free dumplings, swap the all-purpose flour for a 1-to-1 gluten-free baking flour that contains xanthan gum. Leftovers keep in the fridge for up to 3 days; store the dumplings and broth separately if you can.
Nutrition (estimated per serving)
Calories: 289kcalCarbohydrates: 43gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 3011mgPotassium: 262mgFiber: 3gSugar: 7gVitamin A: 1039IUVitamin C: 3mgCalcium: 173mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
