Vegan Chicken and Dumplings

In a large pot, warm the olive oil (2 tbsp) over medium heat. Add the yellow onion (1 medium) and carrots (2 medium) and cook for about 5 minutes until softened. Then, add the garlic (3 cloves) and cook for 1 more minute.

Sprinkle the all purpose flour (0.25 cup) over the vegetables and stir to coat.

Slowly pour in the vegetable broth (4 cups), then the unsweetened, unflavored vegan cream (1 cup), stirring constantly until the mixture thickens slightly.

Add the dried thyme (0.5 tsp), dried parsley (1 tsp), frozen green peas (1 cup), and vegan chicken (8 oz). Stir to combine and bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and pepper to taste. Start 10m timer

In a large bowl, combine the all purpose flour (2 cups), baking powder (1 tbsp), salt (1 tsp), and ground black pepper (0.5 tsp).

Make a well in the center of the dry ingredients and add the unsweetened plant milk (0.75 cup) and vegan butter (4 tbsp).

Stir until a ball of dough forms. If too dry, add an additional tablespoon or two of [plant milk].

Scoop about 2 tablespoons of dough (using a large cookie scoop) and gently drop them directly into the simmering soup. Once all dumplings are added, cover the pot and let simmer for 15 minutes, or until cooked through. Start 15m timer

Portion into bowls and serve immediately. Refrigerate leftovers in a covered container for 3-4 days or freeze.