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Recipes / Plant-Based Chick'n & Dumplings

RECIPE

Plant-Based Chick'n & Dumplings

Comfort-food vegan chick'n soup with drop dumplings.

Serves 6–8Soups & stews

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INGREDIENTS

Serves 6–8

  • Soup: 2 Tbsp vegan butter
  • Soup: 2 Tbsp olive oil
  • Soup: 1 package plain Tofurky Chick'n Pieces
  • Soup: 1 large onion, diced
  • Soup: 3 carrots, sliced
  • Soup: 3 celery stalks, sliced
  • Soup: 3 cloves garlic, minced
  • Soup: 8 cups vegetable broth
  • Soup: 1 cup unsweetened oat milk
  • Soup: 2 tsp dried thyme
  • Soup: 1 tsp poultry seasoning
  • Soup: 1 bay leaf
  • Soup: salt and pepper
  • Optional: 1 cup frozen peas
  • Optional: chopped parsley
  • Dumplings: 2 cups all-purpose flour
  • Dumplings: 1 Tbsp baking powder
  • Dumplings: 1 tsp salt
  • Dumplings: 2 Tbsp melted vegan butter
  • Dumplings: 1 cup unsweetened oat or soy milk

METHOD

Make it

  1. 1

    Sauté onion, carrots and celery in butter and oil about 8 minutes.

  2. 2

    Add garlic and cook 30 seconds.

  3. 3

    Add broth, thyme, poultry seasoning, bay leaf, salt and pepper.

  4. 4

    Simmer 15 minutes.

  5. 5

    Stir in chick'n and oat milk; add peas if using.

  6. 6

    For dumplings, mix flour, baking powder and salt, then stir in melted butter and plant milk until just combined. Do not overmix.

  7. 7

    Drop spoonfuls of dough onto the gently simmering soup.

  8. 8

    Cover immediately with a tight-fitting lid and cook 15 minutes without lifting the lid.

  9. 9

    Remove bay leaf and sprinkle with parsley.

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