Vegan Chicken and Dumplings
Ingredients
The Soup
-
3
tablespoons
olive oil
-
1
small
onion, diced
-
4
ribs
celery, diced
-
2
medium
carrots, peeled and diced
-
3
cloves
garlic, minced
-
3
tablespoons
flour
-
6
cups
vegetable broth
-
¼
cup
unsweetened plant milk
-
1
teaspoon
black pepper
-
1
teaspoon
salt
-
1
leaf
bay leaf
-
¼
cup
nutritional yeast
-
1 ¼
teaspoons
Italian seasoning
-
1 ¼
teaspoons
dried rosemary
-
1
cup
vegan sour cream (optional)
-
2
cups
vegan chicken, shredded or small cut
The Dumplings
-
2
cups
flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
teaspoon
black pepper (optional)
-
¾
cup
plain unsweetened plant milk
Optional Topping
-
to taste
fresh parsley, torn or chopped
Instructions
- 1. Heat olive oil in a large pot over medium-high heat and add onions, carrots, and celery; cook until onions are translucent.
- 2. Stir in garlic, salt, pepper, Italian seasoning, and dried rosemary; cook for 1 minute.
- 3. Sprinkle flour over the vegetables and mix. Gradually add plant milk while whisking, then add vegetable broth, nutritional yeast, bay leaf, vegan sour cream (if using), and vegan chicken; bring to a boil.
- 4. In a medium bowl, combine all dry dumpling ingredients and whisk. Stir in plant milk until a sticky dough forms.
- 5. Reduce heat to low and use a scoop to place dumpling dough balls onto the soup's surface. Spoon some broth over each dumpling and simmer for 20 minutes.
- 6. Garnish with fresh parsley if desired and serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
441
Total fat
15g
Total carbohydrates
58g
Total protein
18g
Sodium
2098mg
Cholesterol
0mg
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