This vegan version of chicken and dumplings is a comfort food classic. After nineteen inches of snow and the flu made its way through the house, it is exactly what the doctor ordered. The aroma of the herbs while cooking fills the house and the rich, yummy, squishy, pillowy dumplings are to die for. Two (and a half) of us ate all it in one sitting
All day, I had visions of going home, putting on PJs, sinking into my favorite spot on the couch, and slowly plopping dumpling after dumpling into my mouth. Then I woke up to reality and just shoveled spoonfuls in my mouth in between buttering my two year old’s bread, feeding the baby his peas, refilling water glasses, wiping peas off my face, mopping up water from the floor… But I’ll tell you one thing, those spoonfuls were delightful.
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ tablespoon rosemary, fresh, finely chopped
- ½ tablespoon thyme, fresh, finely chopped
- ½ tablespoon oregano, fresh, finely chopped
- ¾ cup non-dairy milk
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 onion, medium, chopped
- 2 cloves of garlic, minced
- 2 stalks celery, sliced 1/4 inch thick
- 2 carrots, sliced into coins 1/4 inch thick
- ½ red pepper, chopped
- 6 baby portobello mushrooms, chopped
- ½ teaspoon rosemary, fresh, finely chopped
- ½ teaspoon thyme, fresh, finely chopped
- ½ teaspoon oregano, fresh, finely chopped
- 6 cups vegetable broth (I use Edward and Sons brand. It is by far the best)
- 2 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons flour
1. Begin by making the dumpling batter, as it will need time to rise a bit before dropping into the soup. In a medium bowl, mix flour, baking powder, salt, rosemary, thyme, and oregano. Add the milk and olive oil and mix until a wet dough forms and no dry ingredients are sticking to the bowl. Set aside
2. Heat a large pot over medium heat. Add olive oil and onions and sauté until onions are translucent. Add garlic, celery, carrots, and red pepper and sauté until vegetables are soft, stirring often making sure the onions and garlic do not brown. Add mushrooms and herbs and sauté for another three to four minutes until mushrooms soften and herbs become fragrant. Add the vegetable broth and bay leaves and bring to a boil. Once boiling, reduce to a simmer and let cook uncovered for 25 minutes.
3. After the soup has been simmering for 15 minutes, begin the roux. Heat a small sauce pan over medium heat. Add the olive oil. Sprinkle a pinch of the flour over the oil and once it starts to bubble add the remaining flour. Continuously whisk as the roux gently bubbles until it turns a medium brown shade, approximately 4 minutes. Remove from heat.
4. Pour the roux into a small bowl. Take one tablespoon of the simmering soup broth and slowly whisk into the roux until fully mixed. Repeat this step 10 times, until the roux is thin and yields approximately a cup of liquid. Pour the mixture slowly into the soup pot while continually mixing.
5. Scoop a teaspoon of the batter and drop into the soup. I use the small end of my melon baller. Repeat until all of the dough has been added to the soup. Gently stir. Cover the pot and continue to simmer for another 15 minutes until the dumplings are firm and cooked through. Serves 4-6.
Did you make this recipe?
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