- 1 lb (450 g) vegan chicken strips, cut into bite-size pieces - 3 tbsp (45 ml) olive oil - 1 medium onion, chopped (~1 1/2 cups / 225 g) - 3 carrots, sliced (~1 1/2 cups / 150 g) - 3 celery stalks, sliced (~1 1/2 cups / 120 g) - 3 cloves garlic, minced - 1/3 cup (40 g) all-purpose flour - 6 cups (1.4 L) vegetable broth - 1 cup (240 ml) unsweetened plant-based milk - 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme - 1 bay leaf - 1 tsp (5 g) salt - 1/2 tsp (2.5 g) black pepper - 2 tbsp (8 g) fresh parsley, chopped - For dumplings: - 2 cups (250 g) all-purpose flour - 1 tbsp (15 g) baking powder - 1 tsp (5 g) salt - 4 tbsp (60 g) vegan butter, chilled and cut into pieces - 3/4 cup (180 ml) unsweetened plant-based milk
1. Heat 3 tbsp (45 ml) olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5–7 minutes. Add garlic and cook 1 minute. 2. Stir in 1/3 cup (40 g) flour and cook 1–2 minutes to remove raw flour taste. 3. Gradually whisk in 6 cups (1.4 L) vegetable broth and 1 cup (240 ml) plant-based milk until smooth. Add thyme, bay leaf, 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) pepper. Bring to a simmer. 4. Add vegan chicken pieces to the simmering broth and cook 8–10 minutes until heated through and flavors meld. Remove bay leaf. 5. Meanwhile make dumpling dough: whisk 2 cups (250 g) flour, 1 tbsp (15 g) baking powder, and 1 tsp (5 g) salt in a bowl. Cut in 4 tbsp (60 g) vegan butter until mixture resembles coarse crumbs. Stir in 3/4 cup (180 ml) plant-based milk until just combined; do not overmix. 6. Drop spoonfuls (about 2 tbsp/30 ml each) of dumpling dough onto the simmering stew, spacing them apart. Cover pot tightly and simmer over low heat for 12–15 minutes without lifting the lid. 7. When dumplings are cooked through and puffed, sprinkle chopped parsley over the stew and serve hot.
Estimated per serving | Servings: 6
Generated: 2026-05-25T17:51:43Z
