NUTRITION

SERVINGS

INGREDIENTS

2 oz Dry soy curls

0.25 cup Chickpea flour

0.5 tbsp Nutritional yeast

0.5 tsp Baking powder

0.25 cup Water

2 cup Low-sodium vegetable broth

0.5 cup Carrots

0.5 cup Celery

0.5 cup Yellow onion

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate; drain and squeeze out all excess moisture.

• 2

  In a large pot, heat the olive oil over medium heat and sauté the diced onion, carrots, and celery until the vegetables are softened and fragrant.

• 3

  Add the rehydrated soy curls to the pot along with the dried thyme, sea salt, and black pepper, browning the curls slightly for about 5 minutes.

• 4

  Pour in the vegetable broth and bring the mixture to a gentle simmer over medium-low heat.

• 5

  While the broth simmers, whisk together the chickpea flour, nutritional yeast, and baking powder in a small mixing bowl.

• 6

  Gradually add the water to the flour mixture, stirring until a thick and scoopable dough forms.

• 7

  Carefully drop rounded tablespoons of the dumpling dough into the simmering broth, then cover the pot with a lid.

• 8

  Cook for 10 to 12 minutes without lifting the lid until the dumplings are firm and cooked through, then serve immediately in deep bowls.