Vegan Chicken and Dumplings
A delightful, comforting plant-based twist on a classic recipe that combines succulent plant-based chicken in a rich broth with fluffy dumplings, creating a nourishing and hearty dish.
Ingredients
For the broth
- 2 cups vegetable broth High-quality vegetable broth recommended.
- 1 cup plant-based chicken substitute Options include seitan or tofu.
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil For sautéing the vegetables.
For the dumplings
- 1 cup flour All-purpose flour or substitute as desired.
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup almond milk Or any plant-based milk.
For garnish
- to taste Fresh parsley For garnish.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 7 minutes until softened.
- Stir in the plant-based chicken substitute and cook for an additional 2-3 minutes.
- Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a gentle simmer.
Dumpling Preparation
- In a separate bowl, mix flour, baking powder, and salt.
- Gradually add almond milk to form a soft dough.
Cooking
- Drop spoonfuls of the dumpling dough into the simmering soup.
- Cover the pot and let it simmer for 10 to 15 minutes until the dumplings are fluffy.
- Gently stir the pot to mix everything together before serving.
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Notes
Use high-quality ingredients for best flavor. Feel free to experiment with additional vegetables or spices.