Vegan Gluten-Free Chicken and Dumplings

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 over the jackfruit, toss, and cover while making 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. After about 10 minutes, when the onion is translucent and the bouillon cubes have dissolved, spoon all of the veggies into a bowl and set aside.

In the same skillet, add the other 2 tablespoons of oil and whisk in the flour to create a roux. Immediately add the vegetable broth and plant milk, whisking continuously, and turn the heat up to medium-high. When it starts to boil and thicken, turn the heat down to low, add the bay leaf and frozen peas, and let the soup simmer on low while making the dumplings.

In a small bowl or glass measuring cup, stir together the plant milk and apple cider vinegar to create a 'buttermilk'. Set aside for about 5 minutes.

In a large bowl, mix the gluten-free baking flour, baking powder, and salt. Cut in the plant butter until the mixture resembles coarse crumbs.

Add the buttermilk mixture and stir until just combined. Drop spoonfuls of the dough into the simmering soup, cover, and cook for 15 to 20 minutes until the dumplings are cooked through.