I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Vegan Meals, Vegan Recipes Easy, Vegan Ideas, Vegan, Vegan Recipes, Vegan Dinner, Vegan Breakfast, Vegan Meal prep
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Yield: 5 Servings
Ingredients: 1 medium onion, diced 1 large carrot, sliced thin 2 medium gold potatoes, peeled and diced 3 large cloves of garlic, minced 6 C not-chicken broth OR vegetable broth And many more.
Instructions:
First step, In a large soup pot, combine onions, carrots, potatoes, garlic, and not-chicken broth. Heat on medium high and bring to a boil; cook (uncovered) for about 15 minutes. Add frozen corn and peas, cook an addition 15 minutes, until potatoes are almost done (use a fork to pierce potatoes to check).
Step two, Meanwhile, begin making the dumplings. I like to use my stand mixer for these, but a medium bowl and a fork will work fine also! Start by mixing together dry ingredients. Then, either with a mixer OR by hand, slowly pour in the almond milk and canola oil, using your fork to whisk as you go. The dumplings should be combined well and STICKY. Set aside until the soup is ready for you to drop them in.
Step three, Once the potatoes are close to done, and you have a good boil going, drop the dumplings by small spoonfuls into the pot. I like to work my way around the soup pot, making sure to fit as many as I can in! Once you are finished, the entire top of your pot should be filled in with dumplings. This recipe makes about 20, but it varies depending on how big you make them. Once you have all your dumplings in the pot, cover with a lid and cook for an additional 12-15 minutes. Leave the pot undisturbed for at least 10 minutes before you check!
Original Article: https://www.bohemianvegankitchen.com/vegan-chicken-and-dumplings/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=797671932_32971672_445036
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