Vegan Chicken and Dumplings
Ingredients
The Stew
-
6
cups
vegetable broth
-
1 ½
teaspoons
poultry seasoning
-
2
cloves
garlic, minced
-
1
medium
onion, diced
-
3
medium
carrots, sliced
-
4
medium
thin-skinned potatoes, diced
-
6
ounces
fresh green beans, trimmed and sliced
-
2
cups
chopped plant-based chicken
-
½
cup
plant-based milk, plain, unsweetened
-
3
tablespoons
flour
-
¼
teaspoon
salt (optional)
-
½
teaspoon
black pepper
The Dumplings
-
1
cup
whole wheat flour
-
1
cup
all purpose flour
-
1 ½
teaspoons
baking powder
-
a pinch
salt
-
¼
cup
dairy-free margarine
-
¾ – 1
cup
plant-based milk, plain, unsweetened
-
2
tablespoons
chopped fresh chives
Instructions
- 1. In a large pot, add vegetable broth and heat on medium.
- 2. Stir in poultry seasoning, garlic, onion, carrots, potatoes, and green beans, cover, and cook for 15 minutes.
- 3. Add plant-based chicken to the pot.
- 4. Mix ½ cup plant-based milk with flour and stir into the stew to thicken, cooking for 1-2 minutes.
- 5. In a separate bowl, mix the flours, baking powder, and salt for the dumplings, then cut in margarine until crumbly.
- 6. Add enough plant-based milk to form a soft dough and stir in chives.
- 7. Drop spoonfuls of dumpling mixture over the stew, cover, and simmer for 15 minutes until dumplings are firm.
- 8. Serve immediately.
Nutrition Facts (estimated)
Servings
8
Calories
306
Total fat
8g
Total carbohydrates
54g
Total protein
15g
Sodium
240mg
Cholesterol
0mg
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