I have been eager to have more of my
stuffing dumplings since I first had them, so of course I saved my leftover stuffing for this soup. The soup itself was pretty great, too--I've figured out I prefer to have soy curls in soup when they're the broken up bits at the bottom of the bag, rather than the more in-tact, bigger ones toward the top. This was just a basic vegan chicken soup, but somehow it was one of the best things I've eaten in ages. I made it by sautéing a mirepoix in olive oil, then added some garlic and sliced mushrooms. Once they'd cooked down a bit, I added a broth made from Better than Bouillon and a bay leaf and my soy curl bits. As it simmered, I prepared my dumplings. I added some frozen peas for color and some more protein, then dropped my dumplings into the soup to let them simmer for 10 minutes.
It's been a long time since I wanted to eat my meals rather than assenting to eating them, but I wanted to eat this. I don't know if I'll ever be able to resist making these dumplings when I have leftover stuffing. This combines some of my absolute favorite things: Stuffing and dumplings.
Oooh, I have some soy curls but didn’t really know how I wanted to prepare them but this sounds so flavorful and comforting! I hope I’m not tempted to disturb the dumplings and have them disintegrate. :( I know what you mean, these days I’m just looking at food as fuel and not the source of enjoyment it once was. At the beginning of the pandemic it was grilled cheese everyday because I felt like it was a temporary period where I got to eat whatever I wanted. Now it feels like food is a color, and all my meals are grey.
ReplyDeleteIt no longer feels very temporary, does it? I hope you find some less gray meals soon.
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