1-1/2cVegan Soy Curlsrehydrated in broth, drained & pressed dry with paper towels
4cupsVeggie Stockplus more if needed to thin
2tbspVegan Bouillon Base
1/2cVegan Creamer, Coconut Milk or Non-Dairy Milk
Additional Salt + Pepperto taste
2/3cVegan Creamer, Coconut Milk or Non-Dairy Milk
In 2 c of very hot broth, add the soy curls and allow to sit for at least 10 minutes. Drain, reserving the broth, and press the curls with paper towels to remove some of the excess moisture.
Add oil, onion, carrots and celery to a large saute pan, cooking until vegetables are tender. Add garlic; cook and stir 1 minute longer. NOTE: You can use some of your broth to cook the veggies instead of oil if you prefer.
Add the drained soy curls to the veggies and cook until golden and browned.
Stir in 1/4 cup flour to the veggie/soy curl mixture until blended. Gradually add stock with bouillon (including the reserved 2 cups used to soak the soy curls), stirring constantly. Stir in sugar and add bay leaves.
Cook, covered, until mixture reaches a simmer.
Meanwhile for the drop biscuits, whisk together flour, baking powder and salt. Add non-dairy milk and melted vegan margarine, mixing just until blended (do not over mix). Set aside.
Gently stir in vegan creamer, parsley and thyme. Season with additional salt and pepper to taste. Discard bay leaves.
Drop large scoops of dumpling/biscuit batter on top of simmering soup. Reduce heat to low; cook, covered (do not lift cover for 15-18 minutes). To check for doneness, insert a toothpick in center of dumplings. It should come out clean when fully cooked.