Vegan Chicken and Dumplings
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 4.9 (12)

Vegan Chicken and Dumplings

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 38%
CARBS 37G39% OF CAL
5G FIBER0G ADDED0G INTRINSIC27G OTHER5G TOTAL SUGAR
FAT 17G41% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy plant-based stew with vegan chicken, vegetables, and tender homemade biscuit dumplings. Cozy and satisfying, it's vegan comfort food at its best.

mainamericansoupveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons olive oil (43g)
  • 1 small onion (diced)
  • 4 celery ribs (diced)
  • 2 medium carrots (peeled and diced)
  • 3 garlic cloves (minced)
  • 3 tablespoons flour (45g)
  • 6 cups vegetable broth (1,440g or 1,419ml)
  • ¼ cup unsweetened plant milk (85g or 60ml)
  • 1 teaspoon black pepper (3g)
  • 1 teaspoon salt (4.5g)
  • 1 bay leaf
  • ¼ cup nutritional yeast (20g)
  • 1 ¼ teaspoons Italian seasoning (4g)
  • 1 ¼ teaspoons dried rosemary (4g)
  • 1 cup vegan sour cream (optional, I love the vegan sour cream by Forager Project or Kite Hill Foods 240g)
  • 2 cups vegan chicken (shredded or small cut (300g))
  • 2 cups flour (135g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon salt (2g)
  • ½ teaspoon black pepper (optional 2g)
  • ¾ cup plain unsweetened plant milk (255g or 180ml)
  • fresh parsley (torn or chopped)
PREP
10M
SODIUM
1539MG
ESTIMATE
COMPLETE

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