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Accidental Vegan Tamale Dumpling Soup

For a twist on the classic chicken and dumpling soup, I substituted a vegan broth rich in umami flavors, and paired it with cornmeal dumplings and grilled Lion's Mane mushrooms for a hearty and satisfying soup that will remind you of a tamale.
Servings: 6 servings

Ingredients

For the Broth

  • 15 cups water
  • 3 tbsp miso gluten-free
  • 1/4-1/3 cup olive oil
  • 10 caps shiitake mushrooms dried
  • 1 onion yellow
  • 1 shallot large
  • 1 head garlic

For the Soup

  • 1 head cabbage
  • 1/2 lb mushrooms sliced
  • 4 tbsp non-dairy butter melted
  • 1 tsp apple cider vinegar per serving, for garnish

For the Dumplings

  • 1/2 cup fine yellow cornmeal +2T
  • 1/2 cup Gluten-Free AP Flour
  • 1 tbsp egg replacer +2T water
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 tbsp non-dairy butter melted

Instructions

  • Cut onion, shallot, and garlic head in half. Arrange on lined baking sheet with carrots (cut into chunks) and shiitake mushroom caps.
  • In separate bowl, combine miso paste with olive oil. Pour over top of baking tray, and mix so that all vegetables are coated.
  • Cook in 300 degree oven until vegetables start to shrivel and are fragrant (45 minutes).
  • While vegetables are cooking, in pan, melt 4T non-dairy butter or olive oil in pan, and add mushrooms. Cook mushrooms on medium heat until crispy on both sides. Set aside.
  • Add 15 cups of water into large stockpot, and heat water to simmer. When vegetables are ready, add to water and simmer until broth is reduced and has reached desired flavor and color. Adjust salt as needed. Strain, and return to stockpot/heat. Add cabbage, and cook until cabbage is tender.
  • While broth is simmering, make dumplings. In separate bowl combine flour, cornmeal, baking powder, baking soda, and 1tsp salt. Add in prepared egg replacer (enough for one egg - make according to instructions) and melted butter and mix until combined into dough. Form dough into 12 equal golf ball-sized balls. Place 5 dough balls at a time into simmering water (or broth, for a thicker soup), and simmer for 20 minutes, flipping at 10 minutes (dumplings will float). Watch carefully, as starch from the dumplings could cause pan to overflow. Skim as needed.
  • Remove dumplings from water. Place in serving dish and cover partially with broth and cabbage. Top with mushrooms. Garnish with parsley. Serve warm.