Vegan Chicken and Dumplings
Reach peak comfort levels with wholesome vegan chicken and dumplings – Simmering fluffy vegan dumplings in a thick, creamy, hearty vegan chicken soup!
Servings: 4 to 6
Calories: 638kcal
Ingredients
For the Soup:
- 2 tablespoons of neutral oil
- 1 yellow onion, diced
- 4 large carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 5 large cloves of garlic, minced
- 5 tablespoons unsalted butter
- ⅓ cup flour
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 6 cups of no-chicken broth
- 1 (12-ounce) box of silken tofu
- 1 cup of frozen peas
- ½ cup of fresh parsley, chopped, plus more for garnish
- Black pepper to taste
For the Dumplings:
- 2 cups of all-purpose flour
- ½ tablespoon of baking powder
- 1 teaspoon salt
- 1 tablespoon of unsalted plant-based butter, melted
- ¾ cup of plant-based milk
Instructions
- In a large pot with a lid, over medium high heat, heat the oil. Add the onion, carrot, celery, and garlic. Saute for 3 minutes.
- Lower the heat to medium low. Add the vegan butter and allow it to melt completely. Add the flour, thyme, sage, and rosemary. Cook for 2 minutes constantly mixing.
- Add the no-chicken broth, cover with a lid, bring the heat up to a medium high, bring to a boil. Once it is boiling, recude the heat to a simmer and cook for 20 minutes.
- While the soup is simmering, in the cup of a blender or food processor, add the tofu, and blend until creamy, and then stir it into the soup. For the dumplings, in a large bowl, combine the flour, baking powder, and salt. Mix well and add in the melted vegan butter and plant-based milk. Mix well but do not overmix.
- Remove the lid from the pot and lower the heat to a low simmer.
- Mix in the peas, parsley, and pepper.
- Using 2 teaspoons, scoop about 1 teaspoon of dough and form a small misshapen ball. (The dough will be very sticky and can't be handled by hand. The two spoons will be to scoop the dough, give shape to the dough and then place the dough into the hot broth). Slowly drop the dough ball into the soup. Repeat the process until you have run out of dough.
- Cover with the lid and cook for 20 minutes.
- Serve and garnish with parsley.
Notes
- Use high-quality broth: This will provide the most full-bodied flavor.
- Don’t overwork the dumpling dough: Otherwise, they can come out dense rather than light and pillowy.
- To adjust the dumpling size: You can make the dumpling larger, but it’s important not to make them too big as they expand while cooking (they’ll also take longer to cook through). Give them space, too - they’ll fuse if they touch in the first 30-40 seconds of being in the soup.
- Don’t overcook the dumplings: Otherwise, they can become hard.
Nutrition
Calories: 638kcal | Carbohydrates: 84g | Protein: 16g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 2285mg | Potassium: 816mg | Fiber: 8g | Sugar: 15g | Vitamin A: 14446IU | Vitamin C: 35mg | Calcium: 215mg | Iron: 6mg