Ingredients
- 5 tablespoons cold vegan butter (soy-free if necessary)
- 1 small yellow onion, diced
- 4 celery stalks, sliced
- 3 large carrots, peeled and sliced
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms (or button mushrooms), sliced
- 3 bay leaves
- 2½ teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon ground cumin
- ¼ cup oat flour (or other flour; certified gluten-free if necessary)
- 3 cups cooked chickpeas or two 15-ounce cans, rinsed and drained
- 1 quart vegetable broth
- 1¼ cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
- ½ cup fine cornmeal (certified gluten-free if necessary)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Salt and black pepper to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
- ¾ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
- 2 tablespoons chopped fresh parsley
Instructions
- Melt 1 tablespoon of the butter over medium heat in a large Dutch oven or pot (choose a wide one to give you more dumpling surface area). Add the onion, celery, carrot, and garlic and cook for about 3 minutes. Add the mushrooms and cook for 3 minutes more, stirring occasionally. Stir in the bay leaves, 2 teaspoons of the thyme, the rosemary, dried parsley, and cumin and cook for 1 minute. Add the oat flour and stir until the flour is no longer visible. Add the chickpeas and broth, bring to a boil, then reduce to a simmer. Cover and cook for about 10 minutes, stirring every few minutes to prevent sticking.
- In a large bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, ½ teaspoon salt, the garlic powder, and xanthan gum (if using). Add the remaining butter and use a pastry cutter or a fork to cut the butter into the flour mixture until you have a coarse meal, similar to the texture of wet sand. In a cup or small bowl, combine the milk and fresh parsley. Pour over the flour mixture. Stir until you have a thick dough.
- Uncover the pot and remove the bay leaves. Add salt and pepper. Drop the dough into the soup in 8 to 10 large spoonfuls. Space the dumplings evenly, keeping in mind that they’ll expand. Cover and cook for 15 minutes more, or until the dumplings are solid. Sprinkle with more pepper. Serve immediately.
- Leftovers will keep in an airtight container in the fridge for 2 to 3 days.