Vegan Chicken and Dumplings

Vegan Chicken and Dumplings

Author: Chef Elsa Prep Time: 20 min
Cook Time: 25 min Total Time: 45 min
Yield: 4 servings Category: Dishes Cuisine: American Diet: Vegan

Description

Description A comforting vegan version of chicken and dumplings with tender plant-based protein, silky broth, and pillowy dumplings.

Ingredients

  • 1 cup plant-based protein (e.g., tofu or tempeh), cubed or shredded
  • 2 cups vegetable broth
  • 1 cup almond milk (or any plant-based milk)
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt (+ extra to taste)
  • 1/4 cup vegan butter (plus extra for finishing, optional)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme (dried)
  • 1 teaspoon black pepper (freshly ground)
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Instructions

  1. Drain and press tofu if using. Cut the plant-based protein into bite-sized cubes or shred.
  2. Dice onion, carrots, and celery. Measure out flour, baking powder, and spices.
  3. Melt vegan butter in a pot. Sauté onion, carrots, and celery for 8-10 minutes.
  4. Stir in plant-based protein and cook for 3-4 minutes.
  5. Pour in vegetable broth and almond milk. Add garlic powder, thyme, and black pepper. Simmer.
  6. In a separate bowl, whisk together flour, baking powder, and salt. Add dry mix to the pot and stir, creating dumpling dough.
  7. Drop spoonfuls of dough into simmering broth, cover, and let steam for 15-20 minutes.
  8. Check dumplings for doneness, then serve hot garnished with fresh herbs.

Notes

  1. Notes
  2. For a thicker broth, simmer uncovered for a few minutes. Use fresh herbs for added flavor.