Vegan Chicken and Dumplings

5 from 1 vote

Servings: people

1 cup soy curls
1 tbsp poultry mix For a homemade poultry seasoning mix, combine 1/4 tsp of dried ground sage, 1/2 tsp of dried ground coriander seeds, 1/4 tsp of ground cumin seeds, 1/2 tsp of dried ground marjoram, 1/4 tsp of ground black pepper, 1/2 tsp of dried ground bay leaf, and a pinch of grated nutmeg.

Rehydrate soy curls: Let the soy curls sit for about 10 minutes in hot water; drain the soy curls and rub the poultry spice mix onto them.
In a large pot, heat the olive oil over medium flame. Once hot sauté spring onion, carrots, and celery for about 5 minutes, until the vegetables have softened.
Add the flour and stir into the vegetables. Slowly pour in 4 cups of water, wild garlic, vegan heavy cream, rosemary, and parsley; bring to a rolling boil, and then immediately lower the heat.
Let the soup simmer for about 10 minutes. Taste, and then, add salt and pepper.
In the meantime, prepare the Vegan Dumpling Dough. In a large bowl, stir together the semolina flour, all-purpose flour, baking powder, salt, pepper, and turmeric powder. Pour in the olive oil and water.
Stir until everything is well incorporated. Next, scoop the dough using an ice-cream maker (or a tablespoon) and gently drop them into the simmering soup.
Let your soup simmer, covered for 15 to 20 minutes, until all dumplings are thoroughly cooked.
Garnish your soup with parsley and serve hot. Bon appétit!

You can use store bought poultry mix instead of homemade. If you want to use homemade here's a quick mixture to use:
For a homemade poultry seasoning mix, combine 1/4 tsp of dried ground sage, 1/2 tsp of dried ground coriander seeds, 1/4 tsp of ground cumin seeds, 1/2 tsp of dried ground marjoram, 1/4 tsp of ground black pepper, 1/2 tsp of dried ground bay leaf, and a pinch of grated nutmeg.
9 ww points per serving (worth every point!)
Serves 4