Description
Warm, herb-scented broth simmers with chunks of tender seitan and silky dumplings, releasing savory aromas with every spoonful of this plant-based comfort classic.
Ingredients
- 2 tbsp olive oil
- 1 medium onion
- 2 stalks celery
- 2 carrots
- 2 cloves garlic
- 8 oz seitan
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt to taste
- Pepper to taste
- 1 1/2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold vegan butter
- 3/4 cup unsweetened soy milk
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sliced celery, and sliced carrots and cook until vegetables soften, about 5 minutes.
- Stir in minced garlic and cubed seitan and cook for 2 minutes.
- Pour in vegetable broth, add dried thyme, bay leaf, salt, and pepper, then bring to a gentle simmer.
- In a bowl, combine all purpose flour, baking powder, and salt. Cut in cold vegan butter until mixture is crumbly, then stir in soy milk until just combined.
- Remove and discard the bay leaf from the simmering broth.
- Drop spoonfuls of the dumpling dough into the simmering broth, spacing them evenly.
- Cover the pot and simmer for 15 minutes without lifting the lid.
- Uncover, gently stir to coat dumplings with broth, and serve hot.
Notes
- You can substitute mushrooms or tofu for seitan to vary texture.
- Use gluten-free flour blend if you need a gluten-free version.
- Leftovers keep well in the fridge for up to 3 days.
- Add a handful of chopped parsley for a fresh garnish.