Vegan Chicken and Dumpling Delight
A comforting and hearty vegan twist on the classic chicken and dumplings. Enjoy tender "chicken" pieces simmered in a flavorful vegetable broth, accompanied by fluffy plant-based dumplings. This cruelty-free dish is packed with protein, veggies, and aromatic herbs, leaving you satisfied and ready for seconds.
ingredients
- 1 cup of vital wheat gluten
- ½ cup of nutritional yeast
- ¼ cup of chickpea flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- ½ teaspoon of smoked paprika
- ½ teaspoon of dried thyme
- ⅓ cup of low sodium soy sauce
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup of frozen peas
- 4 cups of vegetable broth
- 1 bay leaf
- 1 tablespoon of fresh parsley, chopped
- Salt and pepper, to taste
steps
- 1.
In a mixing bowl, combine vital wheat gluten, nutritional yeast, chickpea flour, garlic powder, onion powder, smoked paprika, dried thyme, and a pinch of salt.
- 2.
Gradually add soy sauce and mix until well combined. Knead the dough for 3-5 minutes until it becomes elastic.
- 3.
Divide the dough into small, bite-sized pieces and set aside.
- 4.
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent.
- 5.
Add carrots, celery, and frozen peas. Cook for a few minutes until slightly softened.
- 6.
Pour vegetable broth into the pot along with the bay leaf. Bring to a boil and then reduce heat to simmer.
- 7.
Drop the dough pieces into the simmering broth one by one. Cover the pot and cook for 10-12 minutes, or until the dumplings are firm and cooked through.
- 8.
Remove the bay leaf, sprinkle with fresh parsley, and season with salt and pepper to taste.
- 9.
Serve hot and enjoy the vegan chicken and dumpling delight!
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