White Bean & Dumpling Soup Is a Tasty Spin on a Comfort Food Classic
Chicken and dumplings is an American classic comfort dish, but getting vegans in on the fun doesn’t seem all that possible … until now. If you eat a plant-based diet or simply want to try some alternate takes on the classic, Sara of @thevegansara has what she calls a “vegan riff” on this savory treat.
Posting a recipe for White Bean & Dumpling Soup, the self-proclaimed “vegan comfort food enthusiast” created a delectable comfort dish that’s hard to resist. And, it’s not that difficult to make.
To create the tasty bean purée, start by gathering white beans, water, nutritional yeast, lemon juice, and maple syrup. Blend together until smooth as pudding. Set aside and move on to the remainder of the recipe.
As Sara reveals in the video, vegan butter or oil over will be melted over medium heat in a large Dutch oven (she uses one from Le Creuset, which we’ve also tested and loved!). Add the diced veggies, making sure to cook the onion until soft and translucent — which will probably take 5-7 minutes. Mix in Dijon mustard, slowly adding flour before cooking until golden, around two minutes. Broth, beans, seasoning, bean purée, peas, and both salt and pepper to taste are added in next and simmered on medium heat.
Next, of course, come the dumplings. Pour vinegar in a small mixing bowl, adding soy milk to it afterwards. When that’s curdled, add in vegan sour cream, then whisk the mixture until smooth. Combine all the dry ingredients, then add “buttermilk” and mix it all together.
Add the batter into the broth, simmering with the pot covered for around 15 to 20 minutes. As Sara notes, you’ll want to be sure not to open your pot during this time or steam will escape and in turn, disrupt your cooking process. Once the time is up, you can finish off the recipe by adding a slice of lemon or some fresh herbs when serving. Bon appétit!