Description
A comforting vegan twist on the classic chicken and dumplings featuring a rich vegetable broth, tender vegan chicken, hearty dumplings, and a medley of vegetables.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups no chicken broth or vegetable broth
- 1 cup unsweetened, unflavored vegan creamer
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup frozen green peas
- 8 ounces vegan chicken
- salt and black pepper, to taste
Dumplings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup unsweetened plant milk
- 4 tablespoons vegan butter, melted
Instructions
- Make the soup: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced carrots and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
- Add flour and liquids: Sprinkle the flour over the vegetables and stir well. Slowly pour in the vegetable broth followed by the vegan creamer while stirring constantly to prevent lumps. Continue stirring until the mixture thickens slightly.
- Add seasonings and vegan chicken: Stir in the dried thyme, dried parsley, frozen green peas, and vegan chicken pieces. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 10 minutes. Season with salt and black pepper to taste.
- Prepare the dumplings: In a large bowl, combine the all purpose flour, baking powder, salt, and ground black pepper. Pour in the plant milk and melted vegan butter. Stir until a soft dough ball forms. If the dough is too dry, add 1 to 2 tablespoons more plant milk as needed.
- Cook dumplings in the soup: Using a spoon or cookie scoop, drop about 2 tablespoons of dumpling dough directly into the simmering soup. The dough will sink slightly and expand as they cook. Once all dumplings are added, cover the pot and simmer for 15 minutes or until the dumplings are fully cooked and fluffy.
- Serve: Ladle the soup with dumplings into bowls and serve hot. Store any leftovers in a covered container in the refrigerator for 3-4 days or freeze for longer storage.
Notes
- Gluten free substitution: Use a gluten free flour blend in place of all purpose flour and choose a gluten free vegan chicken alternative like chickpeas.
- For cream: Unsweetened, unflavored coconut or almond-based creamers work well, or substitute canned full-fat coconut milk or cashew cream for richness.
- Vegan chicken options: Homemade seitan chicken, store-bought vegan chik’n pieces like Tofurky, or other preferred vegan proteins can be used.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
