it's easy to make these fluffy vegan dumplings and a savory veggie-ful soup to for them to bathe them in.
Once boiling you'll dollop small spoonfuls of dough into the soup. They will float to the surface and puff up. Cook for about 8 to 10 minutes.
In the last 2 minutes of the dumplings cooking add peas, kale, and parsley. You may need to add more salt if you've used a vegetable stock but I find the "chicken" flavoured bouillon to be plenty salty. Serve immediately!