Description
This cozy vegan chicken and dumplings feels like a warm hug in a bowl, with tender plant-based chicken, soft carrots, and fragrant thyme in a savory broth.
Ingredients
Scale
- 1 cup plant-based chicken substitute
- 2 cups vegetable broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Gather and measure all ingredients. Dice the onion, slice the carrots and celery, and have the plant-based chicken ready. Preheat a large pot over medium heat and pour in the olive oil.
- Add the diced onion, sliced carrots, and sliced celery to the warm oil. Sauté until the onion is translucent and the vegetables begin to soften, about 5 minutes.
- Add the plant-based chicken substitute and the vegetable broth to the pot. Stir in the dried thyme, garlic powder, and a pinch of salt and pepper. Bring to a gentle simmer for about 5 minutes.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir in the almond milk until a soft dough forms.
- Drop spoonfuls of the dough into the simmering broth, cover the pot tightly, and steam for 15-20 minutes.
- Once the dumplings are fluffy, gently stir to nestle them into the broth. Adjust salt and pepper to taste and serve hot.
Notes
For added flavor, consider stirring in a teaspoon of nutritional yeast or a bay leaf during cooking. Garnish with fresh herbs when serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg