Vegan Chicken and Dumplings
Prep time
Cook time
Total time
I used a product called Beyond Meat Chicken in this recipe. Beyond chicken is made from pea protein and really mimics the real thing quite well.
Serves: 4
  • 1 cup flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons vegan butter
  • ⅔ cup unflavored non-dairy milk (I like unflavored almond)
  • 12 ounces Beyond Meat Chicken grilled strips, cut in half (you can add them frozen too - no thawing)
  • 5-7 cups of vegetable stock plus ¼ cup for sautéing
  • ½ small onion, chopped
  • 2 celery ribs, sliced
  • 4 medium carrots, sliced
  • 4-5 small yellow potatoes cut into fourths
  • 6-10 tiny whole white onions, peeled and halved (you can also add frozen)
  • 2 teaspoons of dried thyme leaves
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 small bunch of kale, veins removed and chopped into ribbons (optional)
  1. In a medium bowl, toss together the flour, cornmeal, baking powder and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended.
  1. In a medium to large stock pot, heat ¼ cup vegetable broth. Add the onions, celery, thyme, salt and pepper and sauté until soft and translucent (about 4-7 minutes). Add more vegetable broth if sticking.
  2. Add the vegetable broth and bring to boil. Add the carrots, potatoes and tiny whole onions and reduce to a simmer. Cook until the carrots, potatoes and onions are just tender, about 10-15 minutes. Stir in the kale and vegan chicken. Taste for seasonings and add more salt and pepper if needed.
  3. Drop tablespoons of the dumpling batter in 16 clumps over the top of the stew. Reduce the heat to low, cover and simmer until the dumplings are cooked through, about 10 minutes. Discard the bay leaf and serve.
Recipe by Ordinary Vegan at