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 & 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
Heat oil in a pan and cook shredded jackfruit with bouillon cube and water until tender
In a large pot, heat oil and sauté garlic, onion, carrots, and celery until softened
Add flour to the pot and cook briefly, then stir in vegetable broth, plant milk, bouillon cubes, parsley, and bay leaf, bringing to a simmer
Add the prepared jackfruit and frozen peas to the soup and continue simmering
For the dumplings, mix plant milk with apple cider vinegar and let it sit, then combine with flour, baking powder, salt, and plant butter to form a dough
Drop spoonfuls of dumpling dough into the simmering soup, cover, and cook for 15-20 minutes until dumplings are done
Season the dish with salt and pepper to taste before serving
