Vori Vori (Paraguayan Dumpling Soup)

Rehydrate the soy curls in enough hot vegan chicken or vegetable broth to cover. Alternatively, use hot water mixed with 1 tsp poultry seasoning and ¼ tsp salt. Let stand for 30 minutes, or until plump.
Heat one tablespoon of oil in a large pot over medium heat. Drain the soy curls and sauté until browned on both sides. Remove from the pot and set aside.
Add the remaining tablespoon of oil to the pot. Add the onions, celery, and oregano; sauté for 5 minutes, or until the onions are translucent. Add the garlic and bell peppers and cook for another 3–5 minutes.
Stir in the chopped tomatoes and bay leaves. Add the carrots and butternut squash. Season with pepper, then pour in the broth to cover. Reduce heat to medium low, cover, and cook for 15 minutes.
While the soup cooks, make the vori vori. Combine the masa harina, chopped cheese, salt, pepper, and butter in a large bowl. Add ¼ cup broth from the soup and mix. Add up to another ¼ cup broth as needed to form a pliable dough that is not too wet or dry. It should hold together when squeezed.
Roll about 1 tsp of dough between your palms to form 1–1½ inch (2.5-3.75cm) balls. Place on a dry plate.
7.Add the dumplings, browned soy curls, and parsley to the soup. Stir gently and cook for 15 minutes over medium low heat. Serve hot, topped with additional parsley.