Ingredients
Method
- Add 1 T oil of choice to a large Dutch oven over medium heat. Add carrots and celery and saute for 4 minutes, making sure they don't brown.
- Add no-chicken broth and poultry seasoning to the pot, stir, and bring to a simmer.
- Take 1 cup of broth from the pot (try to avoid the veggies) and add to a large mixing bowl. Add the butter to the broth and allow it to melt.
- In a different bowl, combine the flour, baking powder, and salt. Slowly add broth and butter mixture to dry ingredients and combine with a sturdy spoon. The dough should be a little sticky, but solid enough to be able to roll out.
- Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. A pizza cutter works great.
- Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings into squares about 2″x2″. It’s okay for them not to be exact; just eyeball it. Some will be bigger, some smaller, some shaped funny.
- Now, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.
- Cook them for about 15-20 minutes or until they are not doughy.
- While the dumplings are cooking, add 1 Tbsp oil of choice along with the vegan chicken to a medium saute pan over medium heat. After 2 minutes. splash with soy sauce or liquid aminos. Make sure to stir and brown on both sides, then remove from heat.
- Add the cooked chicken to the pot and serve.
Notes
**I prefer Daring Chicken brand.