Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup cold vegan butter
- 1/3 cup soy milk
- 2 tablespoons olive oil
- 1/2 large onion
- 5 cloves garlic
- 2 medium carrots
- 2 stalks celery
- 4 ounces mushrooms
- 15 ounce can cannellini beans
- 2.5 cups vegetable broth
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent, then add minced garlic, carrots, celery, and mushrooms; cook until softened.
- Stir in tomato paste and vegan Worcestershire sauce; season with dried parsley, salt, and pepper. Pour in vegetable broth and add rinsed cannellini beans; bring to a simmer.
- For the dumplings, whisk together flour, baking powder, dried parsley, salt, and pepper in a mixing bowl. Cut in cold vegan butter until crumbly, then gradually add soy milk until dough forms.
- Drop spoonfuls of dumpling dough onto the simmering stew. Cover tightly and steam for about 15-20 minutes or until dumplings are cooked through.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg