comfort food at its finest
Ingredients
Soup
- 6 tbsp vegan butter
- 1 yellow onion, diced
- 1 stalk celery, diced
- 1 cup carrots, diced
- 3 garlic cloves, minced
- 1 tsp salt
- 3 tbsp all purpose flour
- 6 cups water
- 2 cubes Edward & Sons Not Chick’n Bouillon Cubes
- 1/2 cup cashew cream (recipe below) or Ripple Half & Half
- 1/2 cup frozen peas
- 2 bay leaves
- 1 tbsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/2 tsp sage
- 1/2 tsp Marmite (omittable)
Dumplings
- 1 1/3 cups all purpose flour
- 2 tsp baking powder
- 2 tsp steak seasoning
- 2 tsp dried minced chives
- 3/4 cup cashew cream or Ripple Half & Half
Cashew Cream
- 1 cup water
- 1/2 cup cashews
- 1 tbsp vegan butter
- 1/2 tsp sugar
- 1 pinch salt
Directions
Soup
- Prep your broth by combining a cup of water and your bouillon broth cube to make your chick’n broth. I find microwaving the cubes and water in a mug for a minute or two helps the cubes break up nicely. Once they’ve dissolved, add to remaining water. Set aside for step four.
- In a large stock pot, melt the vegan butter over medium heat and saute vegetables until soft.
- Add garlic to your vegetables and saute an additional thirty seconds, or until it becomes fragrant.
- Stir in flour and let it coat the vegetables. Add the broth/water, stirring continuously until the broth begins to thicken and bubble.
- Add remaining soup ingredients and let it simmer while you make your dumplings.
Dumplings
- Mix dry ingredients in bowl.
- Add your cashew cream or Ripple Half & Half and mix gently until no dry flour remains.
- Using a small spoon or cookie scoop, form ~1″ diameter balls and drop into the bubbling soup.
- Cook dumplings for at least ten minutes, or until fully cooked inside. Depending on the size you create, this may take more or less time.
- Enjoy!
Optional: Cashew Cream
- Add all ingredients to Vitamix and blend on soup mode, or until steam rises off the top. Refrigerate any leftovers.
- If you don’t have a Vitamix, you can pre boil the cashews in water for ten minutes and blend in a standard blender.
Recipe adapted from Tasty.