chickenless n dumplings- vegan

Chickenless ~n~ Dumplings (vegan)

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chickenless n dumplings- vegan

Chickenless ~n~ Dumplings (vegan & gluten, soy, refined sugar free)

Chickenless ~n~ Dumplings is vegan, and gluten, soy, refined sugar free. Growing up Texan makes this a staple in most homes.  I hardly ever hear people talking about chicken and dumplings, which is sad.  If there is a wintery or rainy day, you better believe I am going to make this dish.
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Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Christy

Ingredients

Dumplings

Saute

  • 1 large organic yellow onion chopped
  • 2 large ribs organic celery chopped
  • 8 baby organic carrots slap chopped
  • 5 cloves organic garlic
  • 1 tbsp organic olive oil extra virgin

Chickenless

Gravy Ingredients

Spices and Corn

  • 1/2 tsp organic oregano
  • 1/2 tsp organic garlic powder
  • 1/2-1 tsp organic Cajun seasoning
  • Himalayan pink salt to taste
  • organic black pepper to taste
  • 1/4-1/2 cup organic corn frozen (optional but recommended)

Instructions

  • First, we need to make the dumplings and get that out of the way. Start by making the flax egg (ground flaxseed and water). Then, make the vegan buttermilk by adding the apple cider vinegar to the unsweetened non-dairy milk.
  • Mix all of the other dumpling ingredients together and then add the flax egg. Stir well.  Next, add the vegan buttermilk and mix thoroughly.  The dumplings will be a gooey substance. That's perfect!
  • Second, we need to get the saute going.  Add all of the saute veggies and the olive oil to a pan and saute until tender (4-5 minutes).  Turn the heat off.
  • Next, we will shred up that organic jackfruit and move onto the making the gravy.
  • In making the gravy, we want to add the olive oil and coconut oil to a stock/soup pot (5-7 quarts).  Next, add the gluten free flour.  This makes a thickening agent for the gravy.  After it has formed a paste, slowly add one cup of the broth and make sure the lumps are stirred out.  Then, you can add the rest of the veggie broth.
  • After the gravy, we can now add in our saute, chickenless, spices, and corn. 
  • Finally, we can add the dumplings. I add the dumplings in 1/2-1 tablespoon portions. This makes the dumplings not too big and not too small. Cook on medium heat for about 25-30 minutes to ensure the dumplings are cooked through.  
  • To serve you can add: 1/2 tablespoon of green onions or cilantro (or parsley if you prefer that) to the individual servings. 

Notes

Chickenless ~n~ Dumplings is a very hearty, and filling soup.  My mom and grandma made chicken and dumplings all while I was growing up and into my adulthood.  My mom probably still makes it...I am not sure though, as I live 1500+ miles away from home.

No Self-Respecting Southerner Would Put Corn in Their Chicken(less) ~n~ Dumplings

I hear you and I just don't care. LOL  We love corn in our house.  As long as it's organic, real corn being used...it's a winner here.  Yes, I know, there are a whole genre of folks who do not like corn or corn products.  That is just fine, you can simply omit that corn.  

I Will Never Eat Chicken Again

Even before I found out about this fabulous jackfruit...I had a ban on chicken.  I've never been in love with it to begin with.  I don't think I ever told anyone that I picked most of the chicken out of my dumpling soup, but I guess they will know now.  Sorry, Mom! Scouts' honor,  I didn't throw it away.  I just simply fished out mostly dumplings.  

The Recipe Looks Hard to Make; BUT it's Not 

Preferably, I like to separate out all of the steps in ways that make sense to my brain.  If it doesn't make sense to you, please send me an email or comment.  I am thrilled to help or answer questions about where my brain was vacationing at that time.  HEHE

For Your Amusement...

When I was much younger, I would experiment with this recipe in ALL sorts of ways. I've used flour tortillas and pre-made biscuits in a can for dumplings.  Then, there was the- cream of mushroom soup for the gravy-phase. My favorite, dumb phase, was just haphazardly adding flour to the soup to try to thicken it up (this was in my early 20's-don't judge).

You Can Serve This With:

Homemade vegan biscuits.  Now, I got very excited to see these beautiful biscuits on the Minimalist Baker's website.  I diligently made the recipe, hanging onto every instruction and ingredient with care.  My feeble attempt looked like small (silver dollar-sized), hockey pucks.  These little things tasted amazing.  They looked like... there are just no words.  
I know that this is in no way the Minimalist Baker's problem or fault.  It was my noo-noo head that made them.  So, I will be practicing the art of biscuits some other time, and I shall keep you apprised.
I hope you enjoy my Chickenless ~n~ Dumplings as much as we do!  Happy Chewing!
P.S. You can see the little hockey pucks in the picture. I left them in for a good chuckle.
 
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