Vegan Gluten-Free Chicken and Dumplings
Ingredients
Chicken
- 1 can (14 oz) jackfruit, shredded
- 1 cube no chicken bouillon cube
- 1 tablespoon avocado/olive oil
- 1/4 cup water
Soup
- 4 tablespoons avocado/olive oil (divided)
- 1 teaspoon minced garlic
- 1 cup baby carrots, sliced
- 1 cup celery, sliced
- 1 cup onion, diced (about 1 medium onion)
- 2 cubes no chicken bouillon cubes
- 1 teaspoon dried parsley
- 2 tablespoons gluten-free flour
- 24 ounces vegetable broth
- 1 1/2 cups plant milk
- 1 bay leaf, dried
- 1/3 cup frozen peas
- salt and pepper to taste
Dumplings
- 1 cup plant milk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup plant butter
Preparation
Soup
Drain the jackfruit if using canned and add it to a small covered dish.
In a microwave-safe bowl, combine the no chicken bouillon cube, oil, and water and microwave for 1 minute to dissolve the cube, then stir.
Pour the mixture over the jackfruit, toss, and cover while preparing the rest of the soup.
In a large skillet or Dutch oven with a lid, add 2 tablespoons of oil and minced garlic and heat over medium heat.
Slice or dice the carrots, celery, and onion and add them to the skillet, tossing occasionally.
Add the other 2 bouillon cubes and dried parsley.
Cook for about 10 minutes until the onion is translucent and the bouillon cubes have dissolved, then spoon the vegetables into a bowl and set aside.
In the same skillet, add the remaining 2 tablespoons of oil and whisk in the flour to create a roux.
Immediately add the vegetable broth and plant milk, whisking continuously, and increase the heat to medium-high.
When the mixture starts to boil and thicken, reduce the heat to low, add the bay leaf and frozen peas, and let the soup simmer.
Dumplings
In a small bowl or glass measuring cup, stir together the plant milk and apple cider vinegar to create a buttermilk substitute and set aside for about 5 minutes.
In a separate bowl, mix the gluten-free baking flour, baking powder, and salt.
Cut in the plant butter until the mixture resembles coarse crumbs.
Add the milk mixture to the dry ingredients and stir until just combined to form a dough.
Drop spoonfuls of the dough into the simmering soup.
Cover and cook for about 15 minutes or until the dumplings are cooked through and fluffy.
