The recipe is adapted from Bohemian Vegan Kitchen.

Ingredients

• 1 cup of dried soy curls
• 2 Tbsp olive oil
• 1 onion, diced
• 3 carrots, diced
• 3 stalks of celery, diced
• 1/2 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1 bay leaf
• 7 cups of broth

For the dumplings:

• 1 cup (120 grams) all-purpose flour
• 1/2 Tbsp baking powder
• 1 Tbsp nutritional yeast
• 1/4 tsp pepper
• 1/2 tsp salt
• 1/2 cup (120 mL) plant milk
• 2 Tbsp (28 grams) of oil

Instructions

1. Soak the soy curls in boiling water for 5 minutes. Drain the soy curls, squeeze out the excess water, and chop into small pieces. Set aside.
2. In a large pot, heat up the olive oil. Saute the onion, carrots, and celery.
3. Add the spices, broth, and soy curls. Bring to a boil.
4. Make the dumpling dough - don’t overmix.
5. When the soup is boiling, plop in spoonfuls of dumpling dough. Cook for 10-15 minutes until the dumplings are firm.

Notes

• Feel free to use chickpeas instead of soy curls.