Vegan “Chicken” & Dumplings
This gluten-free Vegan “Chicken” & Dumplings recipe is comfort food in a plant-based presentation! You won’t miss the meat, I promise!
Vegan “Chicken” & Dumplings
For the “chicken”:
- 1 (14-ounce) can jackfruit, shredded
- 1 cube gluten-free vegetarian chicken-flavored bouillon
- 1 tablespoon (15 mL) avocado/olive oil
- ¼ cup (60 mL) water
For the soup:
- 4 tablespoons (60 mL) avocado/olive oil, divided
- 1 teaspoon (5 g) minced garlic
- 1 cup (128 g) baby carrots, sliced
- 1 cup (100 g) sliced celery
- 1 cup (115 g) diced onion (about 1 medium onion)
- 2 cubes gluten-free vegetarian chicken-flavored bouillon
- 1 teaspoon (0.5 g) dried parsley
- 2 tablespoons (16 g) gluten-free all-purpose flour
- 24 ounces gluten-free vegetable broth
- 1½ cups (355 mL) dairy-free milk
- 1 bay leaf , dried
- ⅓ cup (50 g) frozen peas
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
For the dumplings:
- 1 cup (240 mL) dairy-free milk
- 1 teaspoon (5 mL) apple cider vinegar
- 1½ cups (180 g) gluten-free all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) kosher or fine sea salt
- ¼ cup (56.5 g) dairy-free butter
Make the “chicken”:
- Drain the jackfruit and add it to a small covered dish. In a microwave safe bowl, combine the bouillon cube, oil, and water and microwave 1 minute to dissolve the cube, stir. Pour over the jackfruit, toss, and cover while you make the rest of the soup.
Make the soup:
- In a large skillet or Dutch oven with a lid, add 2 tablespoons of oil and minced garlic and heat over medium heat.
- Add the carrots, celery, and onion to the skillet, tossing occasionally. Add 2 bouillon cubes and dried parsley. After about 10 minutes, when the onion is translucent and the bouillon cubes have dissolved, transfer all the veggies into a bowl and set aside.
- In the same skillet, add the remaining 2 tablespoons of oil and whisk in the flour to create a roux (a "paste" with the flour and oil). Immediately add the vegetable broth and milk, whisking continuously, turning the heat up to medium-high. When it starts to boil and thicken, turn the heat down to low and add the bay leaf and frozen peas. Season with salt and pepper. Let the soup simmer on low while you make the dumplings.
Make the dumplings:
- In a small bowl or glass measuring cup, stir together the milk and apple cider vinegar to create "buttermilk." Set aside for about 5 minutes.
- In a medium bowl, combine the flour, baking powder, and salt. Cut in the butter or use your hands until you have a crumbly mixture, then pour in the "buttermilk" and use a rubber spatula to stir and fold the ingredients into each other until a dough forms.
- Use a cookie scoop or a spoon to dollop dumplings into the simmering soup. After all the dumplings have been added, cover the pot with a lid and allow to simmer for 10 minutes. Remove the lid, carefully rotate and turn over all of the dumplings, and allow the soup to simmer for another 10 minutes, or until the dumplings are cooked through and the soup has thickened.
- The soup will be thicker, as I like a more gravy-like consistency for this recipe, but if you want a more soup-like consistency, feel free to add a little more broth and milk.
- You can make the dumplings whatever size you'd like.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.