Vegan 'Chicken' and Dumplings | Kathy's Vegan Kitchen

non-dairy milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk adds creaminess while water reduces cost.

vegan chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories and seitan is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: no substitute

Brewer's yeast provides similar flavor.

Turn the heat on medium low.

Dice 1 onion and chop 3 ribs of celery.

Cut 3 carrots into pumpkin shapes by cutting strips from each side.

Add the chopped onion, celery, and carrot to the pot and stir until onions are translucent.

Add 8 oz of sliced portabello mushrooms and let them brown with the onions and vegetables.

Take 1/2 cup of vegetable broth from the 4 cups and mix it with 1 tablespoon of cornstarch to create a thickening agent.

Add 1/2 cup of white wine to the pot (or substitute with lemon juice, vinegar, or extra vegetable broth).

Add 1 can of drained chickpeas and stir.

Add 2 teaspoons of poultry seasoning and 1/2 cup of nutritional yeast.

Add 1 cup of frozen peas and 3 sprigs of thyme (chopped).

Pour in the remaining 3 1/2 cups of vegetable broth and bring to a boil.

Once boiling, cook for about 5 minutes until everything is soft.

Add the gnocchi to the boiling mixture along with the cornstarch and vegetable broth mixture.

Stir the gnocchi into the boiling liquid and set a timer for 3 minutes.

Once the gnocchi floats to the top after 3 minutes, it's done.

Serve in a bowl, garnished with parsley and with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens