Vegan Chicken Olive Oil | Celery | Carrots Garlic | Flour | Vegetable Broth Unsweetened Plant Milk Bay Leaf | Nutritional Yeast Italian Seasoning | Rosemary
Dumplings Flour Baking Powder Unsweetened Plant Milk Salt & Pepper
Cook onions, carrots, and celery in olive oil, until onions are translucent. Stir in the garlic and seasoning.
Sprinkle in flour and slowly pour in the milk, while whisking constantly. Add broth, yeast, bay leaf and vegan chicken and bring the mixture to a boil.
Whisk all dry dumpling ingredients together and mix in milk to form a sticky dough.
Scoop balls of dumpling dough onto the surface of the soup and allow it to simmer. Sprinkle with parsley.