Vegan Chicken and Dumplings

To be honest, I am not sure how this Vegan Chicken and Dumplings recipe came to be.  I can’t say I ever had Chicken and Dumplings growing up as a non-vegan, so it’s not like I craved something from my past.  Over time, I have seen some different recipes for Vegan Chik’n and Dumplings so maybe that inspired me.

I also love a savory, mushroom based flavor with herbs and fresh veggies.  I decided to start with the mushroom based and the dried mushrooms and go from there.  So this is where I ended up!  This recipe is one of our family favorites when you really want a filling and rich dinner.  The flavor brings up a bit of Thanksgiving, but in a completely non-Thanksgiving type dish.

The Dumplings add that “something extra” that soups don’t have.  And it is not just a cooked ball of dough.  The Dumplings are made with vegan butter milk and are full of fresh herbs that add a great, full flavor in every bite.  You will find that you save the Dumplings so that you have some in each and every bite.

If you want, you can add some Vegan Chicken so that is really is Chicken and Dumplings.  For some in our family, I add some Gardein Chicken Strips.  I fry them in a touch of oil with a little garlic salt and pepper, then I chop them up and add them to a seperate pot – My wife won’t touch the faux meats!

I hope you give this recipe a try.  I know you will love it like we do and it will become one of your favorites when the weather turns cold and you just crave a hot, rich and filling meal – ENJOY!

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5 from 1 vote

Vegan Chicken and Dumplings (with no chicken)

This is one of our fall/winter favorites. When you're craving a rich and savory dish that reminds you a bit of times past or even Thanksgiving, give this one a try.

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Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Main Course

Keyword: Vegan, Dad, Dumplings, Chicken, Rich, Savory, Thanksgiving

Servings: 6

Ingredients

The Dumplings

• 2 Cups Flour
• 1 T Baking Powder
• 1 t Sea Salt
• 1/2 t Baking Soda
• 1/2 t Black Pepper
• 3/4 Cup Almond Milk
• 1 T Apple Cider Vinegar
• 2 T Vegan Butter Melted
• 2 T Fresh Thyme
• 2 T Chopped Chives
• 1 t Dried Dill

The Sauce

• 2 T Olive Oil or Coconut oil
• 1 Large Onion Diced
• 6 to 8 Cloves Garlic Diced
• 2 Med Potatoes Chopped
• 3 Cups Chopped Mini bella mushrooms
• 2 Cups Chopped Celery
• 1 Cup Chopped Carrots
• 1 oz Dried mushrooms
• 6 Cups Veggie stock
• 1/2 Cup Almond milk
• 6 T Flour
• 2 or 3 Bay leaves
• 1 T Fresh Thyme
• Salt and Pepper

Instructions

The Sauce

• Take 1 cup of the veggie stock (maybe a bit more) and in a small bowl, add it to the dried mushrooms. I typically microwave the mixture for a couple minutes to speed up the rehydrating process. Set aside.
• In a large pot, add to oil and heat over medium high.
• Add the onions, celery and garlic and sauté until soft. About 5 minutes. Next add the carrots, mushrooms and potato's and cook for another 3 to 4 minutes.
• Add the flour and whisk to combine.
• Now add the rehydrated mushrooms and broth, the veggie stock, almond milk, bay leaves, thyme, salt and pepper.
• Bring to boil, reduce heat and simmer until the potatoes are soft - stir occasionally. Check the flavor and add more salt and/or pepper as needed.

The Dumplings

• In a small bowl, mix the almond milk and apple cider vinegar together. This will make vegan buttermilk. Set aside for 20 minutes.
• In a large bowl add the flour, baking powder, baking soda, herbs and salt. Stir to combine.
• Slowly add the butter and the vegan buttermilk. Mix together until the dough just starts holding together. It is ok to still see a little loose flour.
• Drop spoon sized balls of the dough into the sauce pot. These will expand a little, so smaller is better than larger.
• Cover the pot and simmer with the dumplings in the pot for 15 minutes. You can remove a dumpling and cut it in half to make sure the inside is not doughy.

Summary

Recipe Name

Vegan Chicken and Dumplings

Author Name

Dan Winchester

Published On

2019-10-19