This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I used store bought seitan here, but you can swap that out for faux chicken or beans if you prefer.
- Normally you wouldn’t find turmeric in this recipe, but since I didn’t have saffron on hand I added it for color. Feel welcome swap it out or remove it all together.
Vegan Vori Vori
Details
8 to 10 servings
30 minutes
40 minutes
Print
Ingredients
- Soup
8 cups Vegetable Broth (I used Better than Bullion, No Chicken)
16 ounces Seitan
8 Garlic Cloves
4 Green Onions
3 Vine Tomatoes
2 Carrots
1 Yellow Onion
1 Bell Pepper
1 cup Fresh Parsley, Packed
2 tablespoons Vegetable Oil
1 tablespoon Cumin Seeds
1 tablespoon Oregano
1 teaspoon Black Pepper
1 teaspoon Clove, Ground
1/2 teaspoon Cayenne
1/4 teaspoon Turmeric (optional, for color)
3 Bay Leaves
- Corn Flour Dumplings
2 cups Corn Flour, fine
1 cup Broth
4 ounces Vegan Cheese (I used Miyoko’s mozzarella)
2 teaspoons Salt
Salt to Taste
Directions
- Prepare soup. Mince garlic, and dice onions. Set aside. Dice tomatoes, slice carrots into 1/4 inch coins, and slice bell pepper into strips. Slice green onions into thin coins, separating white and green. Set aside.
- Heat up a pot on medium high heat. Add oil once hot, alongside onions, whites of green onions, and garlic. Saute until onions begin to turn translucent.
- Add seitan. Saute until it starts to brown. Fold in tomatoes, bell pepper, carrot, cumin, oregano, black pepper, clove, cayenne, bay, and turmeric. Once well mixed add broth and bring to a low simmer.
- While soup is heating up / simmering prepare the corn dumplings. Mix dry ingredients in a bowl. Dice vegan cheese and mix into flour mixture. Once mixed add broth and knead into a dough. Dough will be soft but tacky.
- Once broth is simmering tear off roughly tablespoon-sized pieces of cornmeal dough. Roll into a ball and drop into the broth. Repeat until dough is gone. Allow dumplings to simmer for to 10 minutes.
- Once dumplings are fully cooked taste test the soup for salt. Add as needed to taste.
- Turn off heat and fold in most of the parsley parsley and green onion greens, saving some for garnish. Cover and allow flavors to marry for 10 minutes.
- Serve soup hot, garnishing with parsley and green onion. Enjoy!
As always, quick thoughts post development on the live stream!
