vegan dumpling soup

These vegan soup dumplings are a completely plant-based version of the classic chicken and dumplings. Homemade vegan dumplings are cooked in a flavorful mushroom broth, and sprinkled with fresh herbs. This recipe is 100% vegan and vegetarian friendly!

One-Pot Vegan Dumpling Soup

olive oil

shallots (diced)

thyme (chopped)

salt

bay leaf

vegetable broth

1.5 oz dried shiitake mushrooms (or your favorite variety)

tbsp balsamic vinegar

all-purpose flour

garlic powder

tsp baking powder

almond milk

parsley (for garnish)

Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 2 to 3 minutes. Add the thyme, salt and bay leaf. Cook for 1 minute. Add the vegetable broth, dried mushrooms and balsamic vinegar. Simmer for 15 minutes.

To make the dumplings, combine the flour, salt, garlic powder, baking powder, olive oil and almond milk in a mixing bowl. Mix it together to form a loose batter.

Turn up the heat on the broth and allow the mixture to come to a bubble.

Roll the dumplings into large balls, roughly 1½ inches (3.5 cm), and add them to the broth. Cook for 5 to 6 minutes, turning the dumplings over halfway through the cooking time to ensure both sides get cooked evenly.

Remove the bay leaf, and serve sprinkled with parsley.

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Deconstructed Wonton Soup

extra virgin olive oil

white onion

ginger

garlic (smashed)

vegan chicken broth

oz dried shiitake mushrooms (optional)

soy sauce

rice vinegar

sesame oil

oz vegan ground sausage

panko breadcrumbs

vegan eggs

chives

black pepper

sugar

baby bok choy (roughly chopped)

wonton wrappers (quartered

green onion (for serving)

Chili oil (for garnish)

To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.

Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.

Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

Stir in the bok choy and simmer until just tender, 2 to 3 minutes.

Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.

Top 2 vegan dumpling soup recipes from across the web

The most viewed vegan dumpling soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One-Pot Vegan Dumpling Soup

Deconstructed Wonton Soup

Top 2 vegan dumpling soup recipes from across the web

The most viewed vegan dumpling soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-Pot Vegan Dumpling Soup

Deconstructed Wonton Soup

The most viewed vegan dumpling soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine