Recipe is below 👇🏻👇🏻👇🏻 DAIRY FREE CHICKEN AND DUMPLINGS 4 Tbsp vegan butter 1 large onion, chopped 4

dairy-free milk

🥗Healthier: almond milk

💰Cheaper: oat milk

Almond milk is lower in calories and adds a subtle flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

Melt 4 tablespoons of vegan butter in a pot.

Add chopped onion, carrots, and celery; stir and sauté for 5 minutes.

Add 4 cloves of minced garlic and cook for 1 minute.

Stir in a few teaspoons of Worcestershire sauce, a few teaspoons of salt, a few teaspoons of black pepper, and 1 teaspoon of ground thyme.

Sprinkle in 3 tablespoons of flour and stir for around 1 minute.

Add 3 cups of chicken stock (or beef stock) and 1/2 cup of soy milk; stir and bring to a simmer.

Add 3-4 cups of cooked shredded chicken (dark or white meat) and a bunch of frozen peas; bring back to a simmer.

In a separate bowl, combine 2 cups of flour, 1 tablespoon of baking powder, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of dry thyme.

Add 1 cup of soy milk and 4 tablespoons of melted vegan butter to the dry ingredients; stir and add more milk if the mixture is still dry.

Scoop the batter into the pot using an ice cream scoop, cover the pot, and cook for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens