Sort ingredients
colin
QR Code
Listen
Pdf
In a large pot, add the olive oil and warm over medium heat.
Add the onion and carrots and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.
Add the flour and stir into the vegetables. Slowly pour in the broth, then the creamer, stirring constantly until it thickens a bit.
Add the thyme, parsley, green peas and vegan chicken. Stir and bring to a boil, then lower heat and simmer for about 10 minutes. Taste; add salt and pepper as desired.
In a large bowl, stir together the flour, baking powder, salt and black pepper. Pour in the milk and melted vegan butter.
Stir until a ball of dough forms. If it seems dry, add a tablespoon or two more of plant milk.
Scoop about 2 tablespoons of dough (I used a large cookie scoop) and gently drop them directly into the simmering soup. They will sink in a bit, and expand a ton while they cook!
Once they have all been added, cover the pot and let the soup simmer for 15 minutes, or until the dumplings are cooked through.
Portion into bowls and serve. Enjoy! Refrigerate any leftovers in a covered container for 3-4 days. It can also be frozen.