Hearty. Warm. Comforting. Dumpling Soup.
A perfect winter bowl.
This winter bowl features a new vegan find: Beyond Meat. It’s a ridiculous chicken substitute. I love trying new vegan goods, and this is really delicious. I think this is the perfect meat sub for new vegans – the texture and look of Beyond Meat is soooo similar to chicken, I am in shock.
The first time I had this was in a vegan sandwich from Whole Foods, and I had to pull a piece out and examine it closely to make sure they didn’t give the wrong sandwich and actually serve me chicken. Well, they didn’t.
Personally, I am beyond wanting meat subs that resemble animal meat so closely. But when I thought of making dumpling soup, I wanted it to be a healthier version of the dumpling soup I used to make – white dumplings, shredded chicken breast, and broth. Yup. That’s what I used to make! Adding veggies was an easy fix, but I still really wanted something to replace the chicken breast, and this Beyond Meat was a great addition.
dumplings:
from The Joy of Vegan Baking
serves 8*
1 2/3 C flour
1 T baking powder
1/2 t salt
2/3 C unsweetened almond milk
1/3 C vegetable oil
* This recipe is twice as much as you need for the soup. You can halve it, or bake the other half of the batter in heaping tablespoons at 475 for 8-10 minutes.
Mix all batter ingredients together and set aside. Note that you want to make sure the batter errs on the side of being very thick. It should clump together – if you form a peak of the batter, it should hold its shape. If it is so thin that it falls, add flour by the tablespoon until it thickens up.
soup:
serves 4
2 t oil (optional – you can start with 2 T of water instead)
1/2 small onion, chopped
1 stalk celery, chopped
2 medium carrots, chopped
1/2 t celery salt
1/2 t cumin seeds (ground cumin is fine too)
4 C vegetable broth
1 C Beyond Meat chicken strips
optional garnish: 2 T fried onion bits for a little decadent addition
Heat oil in a large saucepan over medium heat. Add onion, celery, carrots, and spices, and cook to soften for about 5–7 minutes. Add vegetable broth.
Take dumpling batter by the tablespoon (or with one of those small ice cream scoops), and drop them into the broth, making sure to space them out a bit. They will slowly float to the top and cook. Leave them alone for several minutes so they can cook all the way through.
Add the Beyond Meat and heat through, about 2 more minutes. Garnish with fried onions if you want, or add some green onions. Yum!
Nutrition facts per serving (soup + dumplings): Calories: 326; Calories from Fat: 121; Total Fat: 13.4g; Saturated Fat: 2.5g; Sodium: 1314mg; Total Carbohydrates: 34.9g; Dietary Fiber: 4.9g; Sugars: 2.7g; Protein: 19.1g
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