Name: Vegan Chicken and Dumplings
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 2 null celery (thinly sliced); 1 null yellow onion (diced); 1 null carrot (diced); 4 sprigs fresh thyme; 6 cloves garlic (minced); 1 tsp onion powder; 1 tsp dried parsley; 0.5 tsp garlic powder; 0.5 tsp dried basil; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.5 tsp allspice; 0.25 tsp ground sage; 0.25 tsp black pepper; 0.25 tsp salt; 3 tbsp all purpose flour; 4 cups vegetable stock; 1 cup coconut milk (or favorite non-dairy milk); 1 cup frozen peas; 15 oz chickpeas (cooked and drained); 1 tsp vegan better than bouillon; 2 cups all purpose flour ((240g)); 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp black pepper; 0.5 tsp salt; 0.125 tsp nutmeg; 0.75 cups non-dairy milk ((180g)); 4 tbsp vegan butter (melted)

Instructions

Show units in method

1

In a large bowl, mix together the all purpose flour (2 cups), baking powder (2 tsp), baking soda (0.5 tsp), salt (0.5 tsp), black pepper (0.5 tsp), and nutmeg (0.125 tsp). Then mix in the vegan butter (4 tbsp) and maple syrup (1 tsp) and non-dairy milk (0.75 cups) until well incorporated. The dough will be on the dry side, like biscuit dough. Set aside while you start your gravy.
2

In a large pot (dutch oven or stock pot), heat olive oil (2 tbsp) over medium heat. When hot, add in celery (2 sticks), yellow onion (1 large), and carrot (1 large). Allow to cook for 3-5 minutes or until vegetables have begun softening. Add in garlic (6 cloves) and all the spices: fresh thyme (4 sprigs), onion powder (1 tsp), dried parsley (1 tsp), garlic powder (0.5 tsp), dried basil (0.5 tsp), dried thyme (0.5 tsp), dried rosemary (0.5 tsp), allspice (0.5 tsp), ground sage (0.25 tsp), black pepper (0.25 tsp), salt (0.25 tsp) and stir together.
3

Add in all purpose flour (3 tbsp) and stir together. Then immediately add vegetable stock (4 cups), coconut milk (1 cup), frozen peas (1 cup), chickpeas (15 oz), and vegan better than bouillon (1 tsp). Turn down to simmer and allow to cook for 10 minutes.
4

Using a spoon or cookie dough scoop, drop scoops of the dough into the gently simmering soup. Carefully spoon the liquid mixture over the dumplings to ensure even cooking. Cover pot with a lid and allow to cook for 10 more minutes.