Ingredients

The following ingredients have 8 Servings
  • 4 oz Butler soy curls
  • 1 cup water
  • 2 Tbs low sodium soy sauce
  • 1/2 tsp poultry seasoning
  • 1 med onion, diced
  • 2 cloves garlic, minced
  • 3 ribs celery, diced
  • 3 med carrots, diced
  • 3 baby gold potatoes, diced
  • 8 oz mushrooms, sliced
  • 4 cups low sodium vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 tsp apple cider vinegar
  • 1 bay leaf
  • 1 1/2 cups flour
  • 1/2 cup cornmeal
  • 2 Tbs parsley
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 1 1/2 cups unsweetened almond milk

Instruction

  • Whisk the soy sauce and poultry seasoning into the cup of water and pour over soy curls to rehydrate.
  • Saute onion and garlic in a couple tablespoons broth until softened
  • Add carrot, celery, and potatoes and cook until softened
  • Add mushrooms and spices and cook until softened
  • Add drained soy curls, broth, bay leaf and vinegar and bring to a boil
  • Meanwhile, mix flour, cornmeal, baking powder, parsley, and salt
  • Stir in almond milk until a batter is formed
  • Slowly drop in spoonfuls of batter, as many dumplings as you want
  • Cover pot and simmer 15 min or until dumplings are done
  • Any remaining batter can be placed in muffic tins and baked as biscuits - 350 deg F - 15 min