2 cups vegetable broth
1–2 onions, chopped, or 1/2–1 bag frozen onions
2 tablespoons garlic
4 stalks celery
1 box mushrooms
2 cups whole wheat flour
2 teaspoons salt
2/3 cup water
2 tablespoons cornstarch
1/4 cup water
1 tablespoon poultry seasoning
1 1/2 teaspoons curry powder
1 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon turmeric
1/4 cup nutritional yeast
1–2 cups unsweetened plant milk
1–2 cans chickpeas
1 pound frozen peas and carrots
In a 4–6 quart pot, heat up half the broth and sauté the vegetables.
Meanwhile, combine flour, salt, and water. Mix well, then knead until the dough comes together. Roll out 1/2" thick and cut into small pieces.
Mix together the cornstarch and water and set aside. Measure out the spices.
When vegetables are well done, add remaining vegetable broth, spices, and 1 cup milk. Bring to a simmer. Add more milk if needed. Add dumplings and simmer about 5 minutes.
Add chickpeas and peas and carrots. Cook until heated through. Add salt and pepper to taste.
Serves 4–6
Total time: 40 minutes
