Crockpot Meal | Vegan Chicken 'N Dumplings | Fall Meals | Dump & Go #crocktober #vegan

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget option.

vegan chicken

🥗Healthier: tofu

💰Cheaper: seitan

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

nutmeg

🥗Healthier: cinnamon

💰Cheaper: ground ginger

Cinnamon adds warmth, while ginger is a budget-friendly spice.

Melt 1 stick of vegan butter in a pan over medium heat.

Add all-purpose flour to the melted butter and whisk until smooth; cook for an additional minute to cook off the flour flavor.

Slowly whisk in vegan chicken broth until well incorporated, avoiding clumps.

Add almond milk slowly while whisking to ensure no clumps.

Stir in garlic powder (optional) and pepper; add salt to taste if needed.

Let the mixture thicken while whisking continuously; allow to cool and store in a jar if not using immediately.

In a crock pot, add vegan chicken broth and the entire batch of cream of chicken made earlier.

Add diced white onion and minced garlic to the crock pot; whisk to combine.

Add unrehydrated soy curls to the mixture and stir well.

Cover the crock pot and set to high for 4 hours.

After 4 hours, chop up a can of Pillsbury biscuits into small cubes and add to the crock pot.

Let the mixture cook for an additional hour until the dumplings are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens