Vegan Chicken and Herb Dumplings with MorningStar Farms Chik'n Strips
A cozy, nostalgic one-pot meal with tender herb dumplings simmered in a creamy vegetable broth alongside MorningStar Farms Chik'n Strips. Allergy-friendly comfort food at its best.
Ingredients
- For the soup base: 1-2 tbsp olive oil
- 1 medium onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3-4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 bay leaf
- 1/2-1 tsp salt (to taste)
- Black pepper to taste
- 1 bag MorningStar Farms Chik'n Strips (10.5 oz), thawed
- 4 cups vegetable broth
- 1 cup unsweetened oat milk
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- For the dumplings: 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 3/4 cup unsweetened oat milk
- 2 tbsp melted vegan butter
Instructions
- 1Saute the vegetables
Heat olive oil in a large pot over medium. Add onion, carrot, and celery. Cook for 6-8 minutes until softened and fragrant. Add garlic, thyme, parsley, sage, bay leaf, salt, and black pepper. Cook for 1 minute.
- 2Add the chik'n and broth
Add MorningStar Chik'n Strips straight into the pot. Saute 3-4 minutes to warm and lightly brown the edges. Add vegetable broth, oat milk, soy sauce, and lemon juice. Bring to a gentle simmer -- not a boil.
- 3Make the dumplings
In a medium bowl, combine flour, baking powder, salt, and thyme. Stir in oat milk and melted vegan butter until just combined. The dough will be rustic and slightly sticky.
- 4Cook the dumplings
With the soup at a gentle simmer, drop 1-2 tablespoon scoops of dough onto the surface. Cover the pot and cook for 12-14 minutes, undisturbed, until dumplings are puffed and cooked through. Resist lifting the lid too early -- steam is key.
- 5Finish and serve
Remove bay leaf. Stir in peas for color (optional). Taste and adjust salt, pepper, and lemon. Serve warm with cracked pepper and fresh parsley.
