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
Drain the jackfruit 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 and 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, then 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.
Add the set-aside vegetables and the prepared jackfruit to the soup.
In a small bowl or glass measuring cup, stir together the plant milk and apple cider vinegar to create a buttermilk and set aside for about 5 minutes.
In a mixing bowl, combine the gluten-free flour, baking powder, and salt, then cut in the plant butter until the mixture resembles coarse crumbs.
Stir in the buttermilk until just combined to form a dough.
Drop spoonfuls of the dumpling dough into the simmering soup, cover, and cook for 15-20 minutes or until the dumplings are cooked through.
Season with salt and pepper to taste and serve.
