For the Soup

Drain the jackfruit (if using canned) and add it to a small covered dish. In a microwave safe bowl, combine the no chicken bouillon cube, oil, and water and microwave 1 minute to dissolve the cube, stir. Pour over the jackfruit, toss, and cover while you make the rest of the soup.

In a large skillet or dutch oven with a lid, add 2 tablespoons of oil and minced garlic and heat over medium heat.

Slice/dice the carrots, celery, and onion and add it to the skillet, tossing occasionally. Add the other 2 bouillon cubes and dried parsley. After about 10 minutes, when the onion is translucent and the bouillon cubes have dissolved, spoon all of the veggies into a bowl and set aside.

In the same skillet, add the other 2 tablespoons of oil and whisk in the flour to create a roux (a “paste” with the flour and oil). Immedietly add the vegetable broth and plant milk, whisking continuously, turning the heat up to medium-high. When it starts to boil and thicken, turn the heat down to low and add the bay leaf, frozen peas, jackfruit (and the brine), and cooked veggies. Let the soup simmer on low while you make the dumplings.

For the Dumplings

In a small bowl or glass measuring cup, stir together the plant milk and apple cider vinegar to create a “buttermilk”. Set aside for about 5 minutes.

In medium bowl, combine the flour, baking powder and salt. Cut in the butter, or use your hands until you have have a crumbly mixture, then pour in the “buttermilk” and use a rubber spatula to stir and fold the ingredients into each other until a dough forms.

Use a cookie scoop or a spoon to dollop dumplings into the simmering soup. After all the dumplings have been added, cover the pot with a lid and allow to simmer for 10 minutes. Remove the lid, carefully rotate and turn over all of the dumplings and allow the soup to simmer for another 10 minutes, or until the dumplings are cooked through and the soup has thickened.