Ingredients:

Water
Bisquit dough (see Vegan Bisquits)
Ground cumin seed
Granulated garlic
Granulated onion
Ground black pepper
Tinge of ground ginger
Dried mushroom stock
Mixed veggies (carrots, green beans, potato, lima beans and onion)
Dried veggie protein (Butler Soy Curls)
Pasta shells
Olive oil
Salt to taste

Instructions:

Drizzle about 1/2 tsp oil in the bottom of my pot
Add the dry pasta in to brown it a bit
While that was browning, soak the veggie protein in water
Prep the mix to make the dumplings
Follow the directions to make biscuits and add nutritional yeast and dried mushroom stock
Take care not to over mix to give a lil integrity to the dumplings
Once the pasta shells have browned a bi, throw in the veggies, spices. Lightly stir and then tossed in the water… lots and lots of water…
Then add the liquid from the veggie protein
Once the soup was in a rolling boil, spoon dropped the dumplings in
(Use a cup of water and 2 teaspoons. Take a mound of dough with one spoon. with the second spoon, dip it in water and slide droppings of dough into the soup.)
The dumplings will sink then float up.
You may find that some will stick together, all you have to do is stir through the conjoined dumpling to break them apart.
The soup will thicken up (between a liquid and a light gravy)
Once the dumplings are done… the pasta should also be done at this point

Serve