Vegan Diner veggies and dumplings

Julie Hasson's Vegan Diner was a really exciting find for me because of how much Kevin loves diner food. It has a lot of great recipes for great vegan comfort food. Most of the recipes (especially the ones I love) seem to revolve around seitan, bread, or flour, so I don't know how gluten-intolerant folks would do with it, but otherwise the book is great.

The recipe I keep coming back to is the Veggies and Dumplings.

 

I think it's supposed to mimic chicken and dumplings in flavor, but I never had any sort of soup with dumplings before going vegan, so I don't know what it's supposed to taste like, I just know it tastes good. It's surprisingly quick and simple, and I have discovered I loooove dropping dumplings into soups. I've made this recipe quite a few times, and have never had any problem swapping things in and out when I didn't have the right ingredients.

I've even made a gluten-free version! I generally use chickpea flour for the roux anyway, to get a little extra protein in, but a couple times now I've tried making the dumplings with chickpea flour in place of the white flour. They don't get quite as firm, and they don't keep as well (they start to dissolve after being stored in the fridge for more than a day), but if you serve them right away, they're a great substitute for normal white-flour dumplings. However, this dish DOES make for great leftovers, so if you're like me and looking to make something that will last you for a few days' worth of meals, I'd stick with the normal recipe.