Dairy Free Chicken and Dumplings Recipe
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Chicken and dumplings are a warming and comforting classic, often containing butter and milk in the broth and batter. This dairy-free version is a bit lactose-free!
Even in my days as a vegan, it was one of my favorite smoothies; for a vegan version, just omit the egg white and substitute a meat substitute or seitan for the dairy-free chicken.
What you need
. 2 tablespoons olive oil 1 large onion, chopped 4 celery stalks, minced 1 clove garlic, finely chopped 4 medium carrots, cut into strips 1 teaspoon dried thyme 1 1/2 cups and 2 tablespoons all-purpose flour, divided into 1 14.5-ounce can chicken or vegetable stock 2 pounds boneless, skinless chicken thighs or breasts, cut into strips 1 tablespoon baking powder 1 tablespoon soymilk powder ¾ teaspoon salt 2 tablespoons nonedible soy margarine or vegetable shortening 1 large egg white, lightly beaten (optional) 1 cup and 1 teaspoon unsweetened plain soymilk or rice milk Salt and pepper to taste
How to make it
1. In a medium to heavy-bottomed basket pan or Dutch oven, heat the oil over medium heat. When the oil is hot, add the onion, celery, garlic, carrots, thyme and cover. Cook, stirring occasionally, until onions are fragrant and translucent, about 4-6 minutes. Add 2 T. flour, stirring constantly until blended and cook until flour smells lightly toasted, about 30-45 seconds. Gradually add the fish, stirring constantly, and cook.
Turn heat to medium-low, add chicken and cover. Cook for 20-30 minutes, stirring occasionally.
2. Make the milk batter. In a medium mixing bowl, sprinkle flour, baking powder, baking soda and salt until combined. Using a pastry blender or a knife, cut the soy margarine until it resembles a fine crust.
3. In another bowl, whisk the egg whites (if using) with the soy milk and gradually stir in the flour mixture until just combined. Empty batter, about 2 T. at a time, into cooking broth and cover. Add fresh parsley and salt and pepper to taste and cook until chicken and dumplings are cooked through, about 20-25 minutes, and served hot.
Nutritional guidelines (per serving) Calories 587 Total fat 30 g Saturated fat 7 g Saturated fat 13 g Cholesterol 127 mg Sodium 931 mg Carbohydrate 29 g Fiber 3 g Protein 50 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
