I hope you are all surviving the elements. Warm yourself up with some veggie soup and gluten free dumplings. The soup is my recipe and the dumplings are inspired by NattEats’ recipe. This soup stays hot probably because of the tomatoes and the dumplings.
VEGGIE SOUP AND GF DUMPLINGS
3 garlic cloves, minced
1 onion, diced
2 cups carrots, sliced
2 cups green beans, cut into bite size pieces
4 cups petite potatoes
2 cups cremini mushrooms, diced
15 oz. can fire roasted or regular diced tomatoes
10 cups water
2 bouillon cubes Not-Chick’n, Edward & Sons
1 tsp. Pink Himalayan salt, fine
1 tsp. oregano, dried
2 Tbsp. coco aminos
2 Tbsp. olive oil
Yield: 12 servings of soup
I use a 5L pot that makes 20 cups of soup. Sauté onions in olive oil for 5 minutes. Add salt and pepper and blend with onions. Add water then add the rest of the ingredients. Bring to a boil. Simmer for 45 minutes to 1 hour. You might want to add another tablespoon of coco aminos the next day.
1 cup Gluten Free Bob’s Red Mill All-Purpose Flour
1 tsp. baking soda
1 tsp. thyme, dried
1 tsp. dill, dried
2 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1/2 cup oat milk
Pinch of sea salt or Pink Himalayan salt, if you like
Yield: 6-8 dumplings
Put all ingredients in a bowl and stir. I use the soup size spoon from my flatware to mix the ingredients and then use two spoons to form a dumpling and place in the soup. You can’t go wrong. The dumplings don’t need to be perfect. And they will float on top of the soup. Cover with lid. Cook with the soup on simmer for 20 minutes.
Try your version of these recipes and create your own world!
Happy New Year and Happy Vegan!
Recipe from blog of melissacrismon.com
Copyright 2023 Melissa Crismon
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