Dumpling Veggie Soup By @veganfoodcrazy 🌱

dumpling veggie soup by veganfoodcrazy display image f

Dumpling Veggie Soup by @veganfoodcrazy 🌱

The temperature suddenly dipped here so it was time to bring on the soups. I made a basic veggie soup and topped it with some pan fried tofu dumplings.
It was super comforting and satisfying

INGREDIENTS:
. 4 tbsp. vegan butter
. 3 cloves garlic slivered
. 2 large carrots peeled and chopped
. 1 small red onion chopped
. 2 celery stalks chopped
. 2 boxes (14 oz each) black beans, drained and rinsed
. 1 box (14 oz each) ckickpeas, drained and rinsed
. 2 tbsp tahini
. 2 tbsp vegan pesto
. 3 tbsp nutritional yeast
. 1 tbsp tomato paste
. 1/2 cup lemon juice
. 1 tbsp Himalayan salt
. 1/2 tsp fresh ground pepper
. 1 tbsp oregano
. 1/4 tsp crushed red pepper
. 2 tbsp sumac
. 1 tbsp apple cider vinegar
. 1 block extra frim tofu cubed
. 8 cups water
. fresh cilantro

Tofu dumplings , cooked according to package directions

Toppings:
. green onion
. black sesame seeds

METHOD:

1. Heat a stockpot over a medium flame, once the pan is hot , add the vegan butter and let it melt.
2. Add the minced garlic and sauté until fragrant
3. Add the carrots, onions and celery – cook for about 5 -7 minutes , (stirring occasionally )or until the veggies start to soften.. (add a little water if it gets to dry)
4. Add all of the other ingredients (except for the pasta and toppings )to the pot and bring to a boil. Cook until the vegetables reach the desired tenderness… (approx 20-25 minutes)
6.. In a small pan cook the dumplings
7. Add the soup to a small bowl, add the dumplings and the toppings

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