Chicken and dumplings is a warming, comforting classic that often contains butter and milk in the broth and batter. This dairy-free version is every bit as comforting without the lactose!
Even in my days as a vegan, this was one of my favorite go-to comfort foods; for a vegan variation, simply omit the egg white and replace the chicken with a dairy-free vegetarian meat substitute or seitan.
Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
Ingredients:
- 2 T. olive oil
- I large onion, chopped
- 4 celery stalks, chopped
- 1 garlic clove, finely chopped
- 4 medium carrots, cut into strips
- 1 t. dried thyme
- 1 1/2 cups and 2 T. all-purpose flour, divided
- 1 14.5 ounce can chicken or vegetable stock
- 2 lbs. boneless, skinless chicken thighs or breasts, cut into strips
- 1 T. baking powder
- 1 T. soymilk powder
- ¾ t. salt
- 2 T. non-dairy soy margarine or vegetable shortening
- 1 large egg white, lightly beaten (optional)
- 1 cup and 1 T. unsweetened plain soymilk or rice milk
- Salt and Pepper to taste
Preparation:
1. In a medium-to-large heavy-bottomed stockpot or Dutch oven, heat the oil over medium heat. Once the oil is hot, add the onion, celery, garlic, carrots and thyme and cover . Stirring occasionally, cook until the onions are fragrant and translucent, about 4-6 minutes. Add the 2 T. flour, whisking constantly until combined, and cook until the flour smells slightly toasted, about 30-45 seconds. Gradually add the stock, whisking constantly, and bring to a boil. Turn down the heat to medium low, add the chicken and cover. Cook for 20-30 minutes, stirring from time to time.
2. Make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder, soymilk powder and salt until just combined. Using a pastry blender or a knife, cut in the soy margarine until mixture resembles fine crumbs.
3. In another bowl, whisk together the egg white (if using) with the soymilk and add gradually stir into the flour mixture until just combined. Drop the batter, about 2 T. at a time, into the simmering broth and cover. Add the fresh parsley and salt and pepper to taste and cook until chicken and dumplings are cooked through, about 20-25 minutes and serve hot.
