Delicious, juicy dumplings cooked over creamy 'chicken' and veg stew. Jackfruit is used as a chicken substitute because of its texture and how it can absorb flavours and moisture.
1 can (14 oz) jackfruit, shredded
1 cube no chicken bouillon cube
1 tablespoon avocado/olive oil
1/4 cup water
4 tablespoons avocado/olive oil (divided)
1 teaspoon minced garlic
1 cup baby carrots, sliced
1 cup celery, sliced
1 cup onion, diced (about 1 medium onion)
2 cubes no chicken bouillon cubes
1 teaspoon dried parsley
2 tablespoons gluten-free flour
24 ounces vegetable broth
1 + 1/2 cups plant milk
1 bay leaf, dried
1/3 cup frozen peas
salt & pepper to taste
1 cup plant milk
1 teaspoon apple cider vinegar
1 + 1/2 cups gluten-free flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plant butter
FOR THE SOUP
Drain the jackfruit (if using canned) and add it to a small covered dish. In a microwave safe bowl, combine the no chicken bouillon cube, oil, and water and microwave 1 minute to dissolve the cube, stir. Pour over the jackfruit, toss, and cover while you make the rest of the soup.
In a large skillet or dutch oven with a lid, add 2 tablespoons of oil and minced garlic and heat over medium heat.
Slice/dice the carrots, celery, and onion and add it to the skillet, tossing occasionally. Add the other 2 bouillon cubes and dried parsley. After about 10 minutes, when the onion is translucent and the bouillon cubes have dissolved, spoon all of the veggies into a bowl and set aside.
In the same skillet, add the other 2 tablespoons of oil and whisk in the flour to create a roux (a "paste" with the flour and oil). Immedietly add the vegetable broth and plant milk, whisking continuously, turning the heat up to medium-high. When it starts to boil and thicken, turn the heat down to low and add the bay leaf, frozen peas, and cooked veggies. Let the soup simmer on low while you make the dumplings. The soup will be thicker as I like a more gravy-like consistency for this recipe, but if you want a more soup-like consistency feel free to add a little more broth and plant milk
FOR THE DUMPLINGS
In a small bowl or glass measuring cup, stir together the plant milk and apple cider vinegar to create a "buttermilk". Set aside for about 5 minutes.
In medium bowl, combine the flour, baking powder and salt. Cut in the butter, or use your hands until you have have a crumbly mixture, then pour in the "buttermilk" and use a rubber spatula to stir and fold the ingredients into each other until a dough forms.
Use a cookie scoop or a spoon to dollop dumplings into the simmering soup. After all the dumplings have been added, cover the pot with a lid and allow to simmer for 10 minutes. Remove the lid, carefully rotate and turn over all of the dumplings and allow the soup to simmer for another 10 minutes, or until the dumplings are cooked through and the soup has thickened.
Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.
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