Description
A comforting vegan version of chicken and dumplings with tender plant-based protein, silky broth, and pillowy dumplings.
Ingredients
Scale
- 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)
Instructions
- Drain and press tofu if using. Cut the plant-based protein into bite-sized cubes or shred.
- Dice onion, carrots, and celery. Measure out flour, baking powder, and spices.
- Melt vegan butter in a pot. Sauté onion, carrots, and celery for 8-10 minutes.
- Stir in plant-based protein and cook for 3-4 minutes.
- Pour in vegetable broth and almond milk. Add garlic powder, thyme, and black pepper. Simmer.
- In a separate bowl, whisk together flour, baking powder, and salt. Add dry mix to the pot and stir, creating dumpling dough.
- Drop spoonfuls of dough into simmering broth, cover, and let steam for 15-20 minutes.
- Check dumplings for doneness, then serve hot garnished with fresh herbs.
Notes
For a thicker broth, simmer uncovered for a few minutes. Use fresh herbs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegan, chicken and dumplings, comfort food, plant-based