Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 667
Total Fat: 32 g
Saturated Fat: 26 g
Carbohydrates: 80 g
Dietary Fiber: 12 g
Sugar: 10 g
Protein: 17 g
Cholesterol: 14 mg
Sodium: 1289 mg
Total: 40 min
Active: 40 min

Discover the ultimate plant-based twist on classic chicken and dumplingsa cozy, one-pot wonder that'll warm your soul! We've swapped chicken broth and meat for hearty vegetable broth and protein-packed chickpeas, then topped it with fluffy, herb-infused drop dumplings brightened by a zesty lemon splash. Ready in just 40 minutes with minimal cleanup, this dish is your ticket to effortless comfort food that tastes like home.

7 tablespoons cold vegan butter
2 large carrots, finely chopped
2 stalks celery, finely chopped
1 shallot, chopped
One 15.5-ounce can chickpeas, rinsed and drained
1 bay leaf
Kosher salt and freshly ground black pepper
One vegan vegetable bouillon cube (about 0.3 ounces)
1 3/4 cups all-purpose flour
1 quart low-sodium vegetable broth
2 teaspoons baking powder
2/3 cup vegan half-and-half
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill fronds, plus extra for garnish
1 tablespoon chopped fresh parsley leaves, plus more for garnish
1/2 cup frozen peas, thawed

Instructions:

In a large Dutch oven or wide pot, melt 3 tablespoons of vegan butter over medium-high heat. Add carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt, and a few cracks of black pepper. Cook, stirring occasionally, until vegetables soften, about 5 to 6 minutes. Stir in the bouillon cube and 1/4 cup flour; cook until the bouillon dissolves and the flour is lightly toasted, about 1 minute. Slowly pour in the vegetable broth while stirring to prevent lumps. Bring to a boil, then lower heat and simmer until thickened slightly and vegetables are tender, 10 to 12 minutes. Taste and adjust seasoning with salt and pepper.
Meanwhile, in a medium bowl, whisk together the remaining 1 1/2 cups flour, baking powder, and 3/4 teaspoon salt. Cut the remaining 4 tablespoons vegan butter into small pieces and rub into the flour until small pea-sized lumps form. Stir in the vegan half-and-half, lemon juice, dill, and parsley until combined. Divide the dough into twelve dough balls, about 1 1/2 inches each.
Stir the peas into the pot, then place the dumpling balls on top of the stew. Cover and cook over medium-low heat until dumplings feel firm and are cooked through, around 12 to 15 minutes. Garnish with additional chopped dill and parsley before serving.