Recipes > Chick'n & Dumplings

Chick'n & Dumplings


Plant-based Chick’n and dumplings is the ultimate soul-warming dish. Vegetables and Chick'n are smothered in a silky velouté sauce and topped with delicious, pillowy dumplings.
  • Serves: 6
  • Active Time: 1 hr 30 mins
  • Total Time: 3 hrs
  • Views: 23,893
  • Success Rating: 0% (?)
    0% - I fed it to the dog


Step 1: Preparing the Velouté Sauce

Preparing the Velouté Sauce
  • 2 leeks, white part only, sliced into 1/4" pieces
  • 2 carrots, medium diced
  • 2 celery ribs, medium diced
  • 2 cloves garlic, minced
  • 9 tbsp non-dairy butter
  • 12 to 18 tbsp all-purpose flour
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 6 to 8 cups plant-based “chicken” or vegetable broth


First, preheat the oven to 350°F (175°C). 

Next prepare your mise en place. Note: You should have roughly 1 to 1 1/2 cups of carrots and celery, once diced. Measure out the butter and flour. Note: The amount of flour used (12 tbsp) will produce a relatively thick sauce; however, if you want the sauce to be really thick, you can use up to 18 tablespoons of flour. The roux will just be very thick. 
Gather the bay leaves and thyme. Set aside.

To make the sauce, heat a heavy-bottomed pot over medium to medium-low heat. Add the butter, followed by the celery, carrots, leeks and a pinch of salt. Sweat until the leeks are translucent, about 10 minutes. Once it is softened, add the garlic and cook until fragrant. 
Singer with the flour to make a roux. Stir to combine. Temper in the cold broth a little at a time. Bring the sauce to a simmer. Add the bay leaves and thyme and let cook for about 10 to 15 minutes to cook off any starchy flavor. Stir often to prevent scorching. Season to taste with salt and pepper.

While the sauce is simmering, prepare the dumpling mixture.

Step 2: Making the Dumplings

Making the Dumplings
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp sea salt
  • 2 tbsp potato starch
  • 2 tbsp tapioca starch
  • 1 1/2 cups soy milk, unsweetened
  • 1 1/2 tbsp lemon juice
  • 1/4 cup green onions, sliced thin


Make the non-dairy buttermilk. Add the lemon juice to the soy milk and set aside to curdle for 10 to 15 minutes.

To prepare the dumplings mix together the dry ingredients. Once the soy milk and lemon juice have curdled, fold into the dry mixture. Stir just to combine the ingredients. Fold in the green onions. 
Set aside while you finish the dish.

Step 3: Finishing the Dish

Finishing the Dish
  • 1 cup frozen peas
  • 1/2 (10.5-oz) pkg Gardein Chick'n Strips, ripped in half
  • 1/4 cup cashew cream or other non-dairy cream of choice*


Finish the dish by adding the cashew cream followed by the Chick’n and the peas.

Using two spoons, drop heaping spoonfuls of the dumpling mixture into the simmering sauce. 
The dumplings should just cover the surface. 
Cover and poach the dumplings over low heat for about 15 minutes, or until the dumplings are puffy and firm to the touch. Alternatively, the dumplings can be finished cooking in a 350°F oven.

To serve, spoon some of the Chick’n mixture into a warmed bowl and top with one or two of the dumplings.

Chef's Notes

To make cashew cream as a non-dairy cream option in this recipe, simply blend 1 part raw cashews (soaked) to 2 parts water. Thin out with more water if you desire. Blend until smooth in a high-speed blender. This non-dairy cream can substitute in any recipe that calls for cream.


  • Laura A
    Laura A
    How would this recipe work out if I were to make in a large quantity for freezing? Many thanks.
  • Dawn T
    Dawn T
    While we have not tried freezing this ourselves, I think that it would be okay. For the best results you would want to wait at least to make the dumplings. I would cook the stew part and then defrost it and reheat it and proceed from there. That being said, you could always give it a try and see if you are still happy with the end result. Hope that helps. Cheers, Dawn
  • Nikia T
    Nikia T
    Hi! Please give me some suggestions for utilizing the rest (green) of the leeks
  • Lauren L
    Lauren L
    Hi Nikia, My favorite way to use the rest of the leeks is to use them in a vegetable stock. My favorite vegetable stock recipe of all time is this one. Let me know what you think, Lauren
  • Aubry A
    Aubry A
    are the gardein chik'n strips cooked according to the package as part of the mise en place, are they added frozen, or are they thawed?
  • Eric W Rouxbe Staff
    Eric W
    Aubry, follow the directions on the package for nice, hot chik'n with the dumplings.
  • Cathy K
    Cathy K
    If you have excess dumpling batter and want to bake them instead of poach, how long at 350F?
  • Lauren L
    Lauren L
    Hi Cathy, If you are baking them on their own without a liquid they should take about 20 minutes or so, depending on how big you make them. Lauren
  • John R
    John R
    Thanks for that info.
  • John R
    John R
    I make cauliflower with cashew cream soup, awesome combo
  • Candy C
    Candy C
    Will this recipe be available to view after I complete the course?
  • Eric W Rouxbe Staff
    Eric W
    Hi Candy, yes, it will be.

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