Recipe: Vegan Stuffing Dumplings (Sequestration Meal #35)

This feels like a triumph over the invisible enemy. This is glorious. This is an innovation in vegan cookery. This is vegan chicken soup with stuffing dumplings!

It began when I started scouring the internet for ideas for what to do with leftover stuffing. A plethora of non-vegan recipes came up in my searches, but the most intriguing was stuffing dumplings. Well. I love stuffing. And I love dumplings. The two together? Epic. But none of the recipes were vegan. This one is. And it was so comforting. I immediately tried to figure out how I could get a vegan stuffing mix delivered to me. I have yet to figure it out but I know how to make stuffing from stale bread (which I expect to have a lot of soon) so there may well be more of these dumplings in my isolated future.

This is enough for two servings, but it should be easy to double or triple in accordance with how much stuffing you have. I'm presuming you know how to make vegan stuffing and a basic vegan chicken soup. If not, I'm happy to share that, too. Just let me know.

This recipe was adapted from this omnivore recipe at Taste of Home.

Stuffing Dumplings
Serves: 2

1 tablespoon flax seeds
3 tablespoons hot water
1/4 cup flour
1 cup leftover stuffing
Vegan chicken soup

While your soup simmers gently, prepare your dumplings.

Mix flax seeds and hot water. Set aside and allow to cool to room temperature.

When cool and thick, mix flax seed mixture with flour in a bowl with a fork until well blended. Add stuffing and mix well.

Drop dumplings by the tablespoonful (I used a cookie scoop for this) onto the simmering soup. Cover. Do not stir or disturb the soup and dumplings in any way while cooking. Simmer for 10 minutes or until the dumplings are done.