top of page


6 pieces of cooked chik’n seitan (shaped into thigh like pieces)

4 cups vegetable broth

½ cup unbleached all-purpose flour

2 tablespoons oil

1 yellow onion, chopped

3 tablespoons vegan butter

2 cloves garlic, minced

2 cups red and green peppers, sliced

1 ½ cups carrots, peeled and sliced


2 cups unbleached all-purpose flour

2 tablespoons parsley

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon black pepper

4 tablespoons vegan butter, melted

¾ cup soy milk

1 tablespoon apple cider vinegar

1. In a large 5 quart sauce pan, melt butter over medium high heat. Add onions and garlic; cook for 4-5 minutes or until onions are soft. Add peppers and carrots. Cook for additional 4-5 minutes, until tender.

2. Stir in the flour and cook for about 3 minutes. Add broth to pan and mix well until all ingredients are combined. Add pieces of cooked seitan to the broth mixture. Reduce heat to low and simmer for 15-20 minutes.

3. Combine apple cider vinegar to soy milk; set aside to curdle, about 3-5 minutes. In a mixing bowl, whisk all dry ingredients, flour, baking powder, baking soda, salt and pepper. Add milk mixture, parsley and melted butter to the dry ingredients. Dough will be sticky. Roll golf ball size dumplings and drop into broth mixture.

4. On low heat, simmer for additional 15-20 minutes until dumplings are firm.

Serve Hot, ENJOY!

Recent Posts

See All


bottom of page