Rosemary Vegan Chicklins & Dumplins Stew
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Connoisseurus Veg · by Annie and Dan Shannon★ 4.9 (24)

Rosemary Vegan Chicklins & Dumplins Stew

NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 68%
CARBS 72G49% OF CAL
16G FIBER4G SUGAR51G OTHER
FAT 15G24% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan chicken and dumplings stew with tender rosemary dumplings, plant-based chicken substitute, and vegetables in a rich herbed broth.

mainamericansouptofudairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 cup vegan chicken
  • 1/2 cup whole wheat flour
  • 5 cups vegan chicken broth or vegetable broth
  • 1 cup nutritional yeast
  • 2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 teaspoon dried thyme
  • 11/2 teaspoons rubbed sage
  • 2 teaspoons dried rosemary (crushed)
  • 1 teaspoon onion powder
  • 1 clove garlic (minced)
  • 1/4 teaspoon crushed black peppercorn (plus more to sprinkle over the top)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon celery seed
  • 2 bay leaves
  • 2 carrots (chopped)
  • 3 stalks celery (chopped)
  • 1/2 cup frozen peas
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons vegan margarine
  • 3/4 cup soy milk
  • 1 teaspoon dried rosemary (crushed)
PREP
10M
SODIUM
1511MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.