Here's my classic Chick'n & Dumplings recipe gone vegan using store bought chick'n seitan. Sweet Earth Mindful Chik'n or No Evil Comrade Cluck are great products for this application. Other options are "wash the flour" seitan or chickpeas if you prefer.
INGREDIENTS
10-12 oz seitan chick'n
1/4 cup vegan butter
1 onion, chopped
3 carrots, peeled & sliced
2 stalks celery sliced
2 cloves garlic, minced
1.5 tsp dried thyme
1/2 cup white wine(optional)
1/4 cup flour
4 cups "No Chicken" broth
1/2 cup plant-based half & half cream
1 bay leaf
1 cup frozen peas
(Dumplings)
1/3 cup chopped fresh parsley
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/3 cup plant milk
3 Tbsp olive oil
DIRECTIONS
1. In a large lidded skillet/stockpot/dutch oven over medium-high heat with 1 Tbsp oil, sauté the chick'n shreds until browned slightly, approximately 4 to 5 minutes. Remove and set aside
2. Return skillet to medium-high heat with the vegan butter. Once melted, sauté the onions, carrots and celery until translucent, approximately 5 to 6 minutes. Season well with salt and pepper. Add garlic and thyme and continue to sauté for another minute. Pour in white wine if using and continue to cook for another 2 minutes. Sprinkle flour over mixture, stir and continue to cook another 2 minutes. Slowly pour in the broth a little at a time and bring to a boil. Add cream and bay leaf. Simmer for 10 minutes.
3. In a medium bowl, stir together chopped parsley, flour, salt, baking powder, plant milk and olive oil. Roll dough into 16 balls and set aside on waxed paper.
4. Stir chick'n and peas into soup. Return to a low boil. Drop dumpling balls into skillet, evenly separated. Cover and simmer for 9 to 10 minutes. Taste and adjust seasoning before serving.