1cupvegan sour creamoptional, I love the vegan sour cream by Forager Project or Kite Hill Foods 240g
2cupsvegan chickenshredded or small cut (300g)
Dumplings:
2cupsflour135g
2teaspoonsbaking powder8g
½teaspoonsalt2g
½teaspoonblack pepperoptional 2g
¾cupplain unsweetened plant milk255g or 180ml
Optional Topping:
fresh parsleytorn or chopped
Instructions
Place a large pot over medium-high heat and add oil.
Add onions, carrots, celery and cook until onions are translucent.
Add garlic, salt, pepper, Italian seasoning, dried rosemary and cook for 1 minute.
Add flour and mix to combine. Slowly add in milk while whisking.
Add broth, nutritional yeast, bay leaf, vegan sour cream if using, and vegan chicken.
Bring to a boil.
Add all dry dumpling ingredients to a medium bowl and whisk to combine. Add milk and mix until a sticky dough forms.
Switch the heat under the pot to low and use a small ice cream scoop to place each dumpling dough ball evenly onto the surface of the soup.
Spoon a little bit of broth onto the top of each dumpling to help cook the top then let simmer for 20 minutes to fully cook the dumplings.
Sprinkle the top of the cooked dumplings with fresh chopped or torn parsley (optional) and serve.
Notes
To store: Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place on the stovetop over medium heat and cook until warmed through, or pop your vegan chicken and dumplings in the microwave and warm it up that way.To freeze: Transfer to an airtight container and freeze for up to 3 months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop or microwave.