Kathryn Lovett's Blog-My Vegan Journey

Monday-Vegan Chicken and Dumplings

meatless, recipe, vegan | October 26, 2010 | By

Chicken and Dumplings

I have wanted to make chicken and dumplings since becoming vegan, but I had not gotten around to it until now.  I used to love the chicken and dumplings my dad made when I was a kid.  I have always loved dumplings.  My attempts to make dumplings have not been a 100% good.  Sometimes they would come out great and sometimes there would be a mushy and crumbly mess in my chicken soup.

I tried to remember what my dad always told me.  And that was to make sure that the dough is not too soft and sticky.  But most importantly, whenever you add the dumplings to your pot of simmering soup “do not touch it for 10 minutes”.  So following my dads’ orders, my dumplings came out perfectly!

The chicken and dumplings got a two thumbs up from the non-vegan husband.  I thought they were very tasty as well.  This recipe is very simple.  The longest part of the process is waiting for the veggies to cook.

Just remember one simple thing, do not touch the pot for ten minutes once you add the dumplings.

Vegan Chicken and Dumplings

1 8 oz package Beyond Meat Grilled Chicken Strips or your favorite vegan chicken strips

4 tbsp Earth Balance, or other vegan margarine

1 onion, chopped

2 cloves garlic, minced

½ cup flour

6 cups vegan chicken stock

2 stalks celery, sliced

1 cup carrots, chopped

1 bay leaf

1 ½ tsp tarragon

½ tsp thyme

1 tsp salt

½ tsp pepper

3 tbsp cilantro, chopped

Leaves from celery, chopped

In a large stockpot, melt Earth Balance.  Add onion and cook for a couple of minutes.  Add garlic and cook until fragrant.

Add flour and stir.  Heat until a paste forms.  Add stock.  Add the rest of the ingredients and bring to a simmer.  Cover and cook for about 30 minutes or until veggies are tender.

Dumplings

2 cups unbleached all purpose flour

1 tsp salt

3 tsps baking powder

1 tsp baking soda

¾ cup vegan buttermilk (add 1tsp vinegar to 1 cup soy milk)

3 tbsp Crisco

Combine all dry ingredients and Crisco in food processor.  Pulse until Crisco is incorporated.

Add buttermilk and pulse until dough forms a ball.

Knead on a floured surface until dough is no longer sticky.

Form dough by spoonfuls into balls.  Add to simmering chicken soup.  Cover and cook for 10-15 minutes.

Comments

  1. Kathy
    May 30, 2015

    Unfortunately you are incorrect about the “stock” photo. This is my photo. Possibly other people are using it. Hopefully when they are using it, they are giving me credit.

  2. B
    May 30, 2015

    Sadly, I wasted the time converting this recipe to a normal version, confused that a vegan could produce such amazing dumplings based on the top picture. This made me second guess me conclusions that vegans have no taste buds and vegans can’t cook. Than I realized it was a stock picture of dumplings, used on at least 40 other recipes so far. God knows why people are misrepresenting their recipes with a picture of someone else’s dumplings.

  3. Becky B
    November 20, 2014

    Do you know there are egg whites in the ingredients of the fake chicken you’re using?

  4. Jamie K
    October 24, 2014

    I’ve made this about three times and really enjoyed it, although it turns about a bit too buttery on one occasion. Thanks for the recipe.

  5. r beal
    February 2, 2014

    I will try it.

  6. r beal
    February 2, 2014

    I will try it.
    Thanks.

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