Diving into comfort food with this Vegan Gluten-Free Chicken and Dumplings recipe! This easy, flavorful, veggie packed meal is perfect for the cooler months. Marinated jackfruit replaces the chicken for a delicious plant-based meal!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product used in this recipe was sent to me as a gift, thank you so much Bob’s!
Chicken and Dumplings is the ultimate comfort food. Enter into Vegan Gluten-Free Chicken and Dumplings reimagined with all the comfort and none of the gluten or dairy, or chicken, or eggs… 😉
So then does this even really taste like chicken and dumplings? And how the heck do you make dumplings with no dairy, eggs, or gluten?! Well, thanks to Bob’s Red Mill Gluten-Free 1:1 Baking Flour I bet you’d never notice the dumplings are gluten free and vegan! They are so delicious paired with the gravy-esque soup and really shine in this recipe.
Bob’s™ has created a special 1-to-1 blend of gluten free flours, starches and xanthan gum, making it easy to transform traditional baked goodies into gluten free treats. This flour is designed for quick breads and not recommended for use in yeast recipes, which is why the Gluten-Free 1:1 Baking Flour is the perfect option in this Vegan Gluten-Free Chicken and Dumplings recipe.
What makes this gluten free flour blend so superior is that Bob’s measures and blends high quality ingredients like sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum to create a blend that works wonderfully in recipes that call for baking powder or baking soda. To purchase all of these items separately and figure out the correct proportions would be very time consuming- Bob’s has done it already for us! 🙂 (and by the way, this is my favorite gluten-free baking flour!).
At Bob’s Red Mill, they process, package and test this product in our 100% dedicated gluten free facility, so it’s always my go-to brand for flours. Now people with celiac disease or gluten sensitivity can create a diet with everything from cakes and cookies to gluten free pasta, rolls, chicken and dumplings and more.
This warming comfort meal comes together fairly quickly. And I love for the most part that this dish is a one-pot meal. You cook the gluten-free dumplings right in the chicken-flavored soup/gravy just like most traditional Chicken and Dumpling recipes.
Now, I like my soup to be more on the thick side… kinda like biscuits and gravy, but if you like more of a soup with your dumplings, feel free to just add more broth and plant milk. You’ll start by sautéing the veggies, then making a roux with the flour, adding the vegetable broth (which gives this more of a brown gravy as opposed to white like you might be used to), plant milk (I used flax milk, but oat or coconut milk would make this dish even more creamy!), spices, and bouillon cubes.
Let’s also talk about the “chicken” for a minute too. I assure you this is a plant-based meal, beside the look of real chicken! I swapped out chicken with jackfruit! Marinated it for a half an hour with a no-chicken bouillon cube, avocado oil, and water to really enhance the chicken flavor. And because it’s not real chicken, you don’t have to add on any cooking time for that! The jackfruit will heat up nicely with the carrots, celery, and onion. You can make this recipe without jackfruit too… but I thought it was more “authentic” by adding it in, and it sure tastes great!
So the first most important ingredient to use in this recipe is of course Bob’s Red Mill Gluten-Free 1:1 Baking Flour, because the dumplings really are the star, but the second most important ingredient is the no-chicken bouillon cubes to really give this plant-based meal that real chicken flavor- and you can find it in most grocery stores or on Amazon (along with Bob’s GF Flour too!).
I used a cookie scoop to plop the dumpling dough into the soup, but you can also just use a spoon… and you can make them whatever size you’d like. They will expand as they cook, so just keep that in mind.
I really hope you love this Vegan Gluten-Free Chicken and Dumplings for a meat-free, powerhouse plant-based meal! I would love to hear what you think of this recipe, so be sure to rate and comment below! And don’t forget to tag me on Instagram or Facebook if you make it! Happy Fall-fooding my friends!
- 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 Bob's Red Mill 1:1 Gluten-Free Baking 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 and frozen peas. Let the soup simmer on low while you make the dumplings.
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.
* This is a sponsored post written for Bob's Red Mill
** 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
*** You can make the dumpings whatever size you'd like!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 25mgSodium: 1097mgCarbohydrates: 31gFiber: 3gSugar: 7gProtein: 6g
This is approximate only