#chickpeadumplings

[fantasticfriday]

This vegan version of chicken and dumplings is comforting. It has hearty chickpeas, mixed vegetables, and fluffy dumplings in a tasty broth.

Ingredients: 1 cup chickpeas, cooked and drained. 1 cup mixed vegetables carrots, peas, corn. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 1 tablespoon vegan butter.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add chickpeas and mixed vegetables to the pot, stir well. Pour in vegetable broth, add dried thyme, dried sage, salt, and pepper. Bring to a simmer and let it cook for 15 minutes. In a mixing bowl, combine flour, baking powder, and salt. Stir in non-dairy milk until a thick dough forms. Drop spoonfuls of the dough into the simmering broth mixture. Cover and cook for an additional 10 minutes until the dumplings are cooked through. Stir in vegan butter until melted and well combined. Serve hot and enjoy the cozy vegan chick'n & dumplings!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kennel Jikino Kensha Finland

[throughthejuleps]

This creamy and flavorful soup combines smoky roasted cauliflower with hearty chickpea dumplings, creating a comforting vegan dish perfect for any occasion. The herbed dumplings add a delightful texture and flavor to the velvety soup base.

Ingredients: 1 medium cauliflower, chopped. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. Salt and pepper to taste. 1 cup chickpea flour. 2 tablespoons nutritional yeast. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1 teaspoon dried thyme. 1/2 teaspoon baking powder. 2 tablespoons olive oil. 1/4 cup water.

Instructions: Turn on the oven and heat it up to 400F 200C. Add the cauliflower to a bowl and mix it with the olive oil and smoked paprika. Place on a baking sheet and roast for 25 to 30 minutes, or until golden brown. Add the onion and garlic to a large pot and cook them until they become soft. Roast the cauliflower and add it to the pot along with vegetable broth and coconut milk. Turn the heat down to low and cook for 10 minutes. Blend the soup until it's smooth with an immersion blender. Add pepper and salt to taste. Add nutritional yeast, parsley, chives, thyme, and baking powder to a different bowl, and mix them together. Mix the flour, water, and olive oil together and stir until a thick dough forms. Make little balls out of the dough and drop them into the soup that is already cooking. Put the lid back on and cook for another 10 minutes, or until the dumplings are fully cooked. If you want, you can add more herbs to the top of the hot soup before serving.

Prep Time: 20 minutes

Cook Time: 45 minutes

Stylez and Kutz