Vegetarian Chicken and Dumplings
Cozy up with a bowl of comforting Vegetarian Chicken and Dumplings, a plant-based twist on the classic Southern dish. This hearty recipe pairs a savory, herb-infused broth loaded with tender plant-based chicken, carrots, celery, and baby bella mushrooms with soft, pillowy dumplings that steam to perfection right on top of the simmering soup. Featuring wholesome ingredients like fresh thyme, unsweetened plant-based milk, and a protein-packed meat substitute, this dish is both satisfying and vegan-friendly. Perfect for chilly evenings or when you're craving comfort food, this one-pot meal is ready in just an hour and makes enough to feed the whole family. It's a modern, vegetarian take on a nostalgic favorite that delivers all the rich flavors you know and love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces baby bella mushrooms, diced
- 3 tablespoons all-purpose flour
- 6 cups vegetable broth
- 1 cup unsweetened plant-based milk (like almond or oat milk)
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound plant-based chicken substitute, chopped (like seitan or plant-based chicken strips)
- 1.5 cups all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- 0.5 teaspoons salt (for dumplings)
- 2 tablespoons unsalted butter, melted (or vegan butter)
- 0.5 cup unsweetened plant-based milk (for dumplings)
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring frequently, until the vegetables are softened.
Add the minced garlic and diced mushrooms to the pot. Cook for another 3-4 minutes until the mushrooms release their moisture and start to brown slightly.
Sprinkle the 3 tablespoons of flour over the vegetables and mix well to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to break up any clumps of flour. Add the plant-based milk, thyme, parsley, bay leaf, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Add the chopped plant-based chicken substitute and let the soup cook for 15 minutes, stirring occasionally.
While the soup simmers, prepare the dumpling dough. In a medium bowl, whisk together the 1.5 cups of flour, baking powder, and 0.5 teaspoon of salt. Stir in the melted butter and plant-based milk until a thick dough forms. Be careful not to overmix.
Drop tablespoon-sized dollops of the dumpling dough onto the surface of the simmering soup. Cover the pot with a lid and let the dumplings cook for 12-15 minutes. Do not uncover the pot while the dumplings cook, as this allows them to steam properly.
After the dumplings are cooked through, remove the bay leaf from the pot. Taste the soup and adjust seasoning if necessary.
Ladle the vegetarian chicken and dumplings into bowls and serve hot. Enjoy!
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 10000 mg | 435% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 44.3 g | ||
| Protein | 154.4 g | 309% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1067 mg | 82% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 5312 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
