One-Pot Vegan Mushrooms & Dumplings Soup

These vegan soup dumplings are a completely plant-based version of the classic chicken and dumplings. Homemade vegan dumplings are cooked in a flavorful mushroom broth, and sprinkled with fresh herbs. This recipe is 100% vegan and vegetarian friendly!

Who doesn’t love a big, piping hot bowl of soup on a chilly night? It’s one of life’s little pleasures.

Recipe

Ingredients

• 2 tbsp olive oil
• 2 shallots diced
• 1½ tsp fresh thyme chopped
• ½ tsp salt
• 1 bay leaf
• 8 cups vegetable broth
• 1.5 oz dried shiitake mushrooms or your favorite variety
• 3 tbsp balsamic vinegar
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp garlic powder
• 2 tsp baking powder
• 1 tbsp olive oil
• ½ cup almond milk
• Fresh parsley for garnish

Instructions

• Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes. Add the thyme, salt and bay leaf. Cook for 1 minute. Add the vegetable broth, dried mushrooms and balsamic vinegar. Simmer for 15 minutes.
• To make the dumplings, combine the flour, salt, garlic powder, baking powder, olive oil and almond milk in a mixing bowl. Mix it together to form a loose batter.
• Turn up the heat on the broth and allow the mixture to come to a bubble.
• Roll the dumplings into large balls, roughly 1½ inches (3.5 cm), and add them to the broth. Cook for 5 to 6 minutes, turning the dumplings over halfway through the cooking time to ensure both sides get cooked evenly.
• Remove the bay leaf, and serve sprinkled with parsley.

Nutrition