Vegan Dumplings

 
1 Quart vegetable stock or water
2 cups unbleached flour
2 t. baking powder
1 t. salt
3 T. Spectrum Spread non-hydrogenated margarine
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
Garnishes: freshly chopped parsley and Spectrum Spread non-hydrogenated margarine
 

In a large pot, place the vegetable stock, and bring to a boil. Meanwhile, in a small bowl, place the flour, baking powder, and salt, and stir well to combine. Using a pastry blender or a fork, cut in the Spectrum Spread until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough. Transfer the dough to a floured work surface and roll out to 1/8-inch thickness. Cut the dough into 1 x 1-inch strips and toss the strips with a little additional flour to prevent them from sticking together.

Carefully drop the cut dumplings in the boiling stock, cover, and cook for 10 minutes without lifting the lid. Remove the dumplings from the vegetable stock with a slotted spoon and transfer them to a large bowl. Save the vegetable stock for making soups. Sprinkle the dumplings with a little chopped parsley and Spectrum Spread (1-2 T. or to taste), and toss gently. Serve as a side dish, or as an accompaniment to soups and stews, or they can also be cooked directly in a simmering soup or stew for added flavor.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett