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Vegan "Chicken" and Dumplings Recipe

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3.9 from 6 reviews

This vegan 'Chicken' and Dumplings recipe offers a comforting, plant-based twist on the classic chicken and dumplings dish. Featuring tender chickpeas and soft, fluffy dumplings simmered in a flavorful vegetable broth with sautéed vegetables and savory poultry seasoning, it's perfect for a hearty weeknight meal or cozy lunch.

Ingredients

Sautéed Vegetables and Broth

  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 2 medium carrots, peeled, trimmed, and diced (about 1 cup)
  • 2 ribs celery, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1.5 teaspoons poultry seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons all purpose flour
  • 1 cup unsweetened soy milk
  • 4 cups vegetable broth
  • 15.5 ounce can chickpeas, drained and rinsed
  • 1.5 cups frozen peas
  • 3 tablespoons chopped fresh parsley

Dumplings

  • 1 cup all purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ½ cup unsweetened soy milk
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Sauté Vegetables: Warm 1 tablespoon of extra virgin olive oil in a soup pot over medium heat. Add diced onion, carrots, and celery, cooking about 5 minutes until softened, stirring occasionally.
  2. Add Seasonings and Flour: Stir in minced garlic, poultry seasoning, salt, and pepper. Cook for a couple of minutes until fragrant. Sprinkle in 3 tablespoons of all purpose flour and stir well to coat the vegetables evenly.
  3. Add Soy Milk to Thicken: Slowly pour in 1 cup of unsweetened soy milk while stirring. The mixture should thicken and become creamy, coating the vegetables.
  4. Add Vegetable Broth and Simmer: Pour in 4 cups of vegetable broth, stirring well. Increase heat to bring the mixture to a boil, then cover and reduce heat to maintain a simmer. Let cook for 5 minutes.
  5. Prepare Dumpling Dough: In a bowl, whisk together 1 cup flour, baking powder, garlic powder, and salt. Add ½ cup soy milk and 2 tablespoons olive oil. Stir with a rubber spatula until combined into a sticky dough.
  6. Ready Water Bowl: Fill a bowl with water and place it next to the soup pot along with the dumpling dough bowl to aid in handling sticky dough.
  7. Add Chickpeas, Peas, and Dumplings: Uncover the soup after the initial 5-minute simmer. Stir in drained chickpeas and frozen peas. Using a spoon dipped in water, scoop about 1.5 teaspoons of dough, shaping roughly into balls with wet fingers, and drop them gently into the simmering pot. Repeat until all dough forms about 20 to 22 dumplings floating on top.
  8. Simmer Dumplings: Cover the pot, maintain a gentle simmer, and cook undisturbed for 10 minutes. Then, gently stir the soup, add chopped parsley, and check dumplings for doneness by cutting one open or using a toothpick. If needed, cook for an additional 5 minutes. Adjust seasoning to taste.
  9. Serve: Ladle the soup into bowls, including about 5 dumplings per serving. Enjoy warm for a comforting meal.
  10. Optional Feedback: Leave a rating or review by using the stars or commenting below the recipe post.

Notes

  • Using poultry seasoning enhances the traditional flavor without animal products.
  • Dipping your spoon and fingers in water helps shape sticky dumpling dough easily.
  • You can substitute chickpeas with other beans or plant-based protein if preferred.
  • The dumplings expand significantly during cooking, so smaller spoonfuls yield more dumplings.
  • Ensure the soup simmers gently when cooking dumplings to avoid breaking them apart.
  • This recipe is best served immediately but can be stored refrigerated for up to 3 days and reheated gently.

Find it online: https://recipeplenty.com/vegan-chicken-and-dumplings-recipe/