Vegan Chicken and Dumplings

Steps

1. 1

   In a large pot, add the olive oil and warm over medium heat.

2. 2

   Add the onion and carrots and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.

3. 3

   Add the flour and stir into the vegetables. Slowly pour in the broth, then the creamer, stirring constantly until it thickens a bit.

4. 4

   Add the thyme, parsley, green peas and vegan chicken. Stir and bring to a boil, then lower heat and simmer for about 10 minutes. Taste; add salt and pepper as desired.

5. 5

   In a large bowl, stir together the flour, baking powder, salt and black pepper. Pour in the milk and melted vegan butter.

6. 6

   Stir until a ball of dough forms. If it seems dry, add a tablespoon or two more of plant milk.

7. 7

   Scoop about 2 tablespoons of dough (I used a large cookie scoop) and gently drop them directly into the simmering soup. They will sink in a bit, and expand a ton while they cook!

8. 8

   Once they have all been added, cover the pot and let the soup simmer for 15 minutes, or until the dumplings are cooked through.

9. 9

   Portion into bowls and serve. Enjoy! Refrigerate any leftovers in a covered container for 3-4 days. It can also be frozen.