Instant Pot Vegan Chicken and Dumplings
This amazing Instant Pot Vegan Chicken and Dumplings recipe is so easy to prepare, full of flavor with soy curls, soft fluffy gluten-free dumplings, carrots, celery, in a delicious broth.
This amazing Instant Pot Vegan Chicken and Dumplings recipe is so easy to prepare, full of flavor with soy curls, soft fluffy gluten-free dumplings, carrots, celery, in a delicious broth.
- 1/2 teaspoon salt
- 1 cup water
- 2 teaspoons baking powder
- 4 cloves garlic chopped
- 2 tablespoons nutritional yeast flakes
- 1 medium onion chopped
- 1/2 teaspoon italian seasoning
- 2 stalks celery chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme leaves
- 2 medium carrots peeled and chopped
- 1/2 cup unsweetened almond milk
- 1 leaf
- 1 1/2 cups all purpose gluten-free flour (i used krusteaz br
- 2 tablespoons non-dairy butter (i used earth balance)
- 1 tablespoon fresh parsley or chives minced
- 1 cup butler soy curlsâ„¢ soaked in boiling water for 10
- 1 tablespoon bragg's liquid aminos or tamari sauce
- 2 tablespoons oil (coconut avocado, grape seed)
- 2 tablespoons all purpose gluten-free flour
- Carbohydrate 32.4597543333571 g
- Cholesterol 1.63333333001956 mg
- Fat 1.33970724495238 g
- Fiber 7.52913089243626 g
- Protein 6.92346470043131 g
- Saturated Fat 0.356429926342485 g
- Serving Size 1 1 Serving (624g)
- Sodium 625.550641172424 mg
- Sugar 24.9306234409208 g
- Trans Fat 0.478783925899993 g
- Calories 136 calories
Step-by-step
- Combine all-purpose gluten-free flour, baking powder, salt in a medium bowl.
- Add butter and mix until crumbly.
- Add water and parsley and mix to form a dough ball, set aside.
- Drain soy curls and place in a medium bowl.
- Toss with Bragg's Liquid Aminos and Italian Seasoning.
- Select the Saute setting on the Instant Pot and heat the oil. It should say HOT.
- Add Soy Curls and cook stirring until starting to brown, about 3 minutes.
- Move the Soy Curls to one side of the Instant Pot, add onions, garlic, celery and cook stirring for 2 minutes.
- Add carrots and stir.
- Move the vegetables leaving a spot and add the flour and cook for 1 minute.
- Add almond milk, vegetable broth and deglaze the bottom of the pot, using a wooden spatula to scrape the Instant Pot bottom.
- Add thyme, nutritional yeast flakes, bay leaf, and salt.
- Divide the dumpling batter into 10 pieces, take each piece, roughly roll into a ball and drop on top of the soup and stir gently.
- Secure the lid on the Instant Pot, turn the Pressure Release knob to the Sealing position.
- Cancel the saute function.
- Press the Pressure Cook/Manual setting and set the cooking time for 5 minutes.
- Let the pressure release naturally for 10 minutes, then move the Pressure release to 'Venting' to release the remaining steam.
- When the pin in the lid drops down, open the lid and stir, remove the bay leaf and serve.
My Favorite Comfort Food: Instant Pot Vegan Chicken and Dumplings
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. I'm constantly juggling work deadlines, school pick-ups, and all the other demands of modern life. So, when I discovered this Instant Pot Vegan Chicken and Dumplings recipe, it was a game-changer. Not only is it incredibly flavorful and comforting, but it's also incredibly easy and fast to make. This recipe perfectly fits into my busy schedule, leaving me with more time to spend with my family and less time stressed in the kitchen. The best part? It's completely vegan, so I feel good about feeding my family a nutritious and compassionate meal. Forget complicated recipes and long cooking times. This one is a real winner!
The beauty of this recipe lies in its simplicity. The Instant Pot does most of the work, making it a perfect weeknight meal. I love how the soy curls mimic the texture of chicken, providing a hearty and satisfying protein source. The dumplings are light and fluffy, adding a delightful contrast to the rich broth. And the blend of carrots, celery, and aromatic herbs creates a depth of flavor that’s simply irresistible. I’ve experimented with different variations, sometimes adding a touch of extra spice or different vegetables depending on what’s in season. This recipe has become a staple in my home, and I’m always excited to make it. It’s the type of meal that brings everyone together around the table, offering warmth and satisfaction after a long day.
One of the things I appreciate most about this dish is its versatility. It's equally delicious served hot for a comforting dinner on a chilly evening or packed for lunch the next day. The leftovers are just as tasty, if not more so! The flavors meld together beautifully as it sits, intensifying the overall deliciousness. The creamy broth, tender dumplings, and flavorful "chicken" make it a perfect meal for any occasion, from a casual weeknight dinner to a special family gathering. It’s a recipe that truly has it all: taste, convenience, and heart. So, if you're looking for a quick, easy, and incredibly delicious vegan comfort food, look no further. This Instant Pot Vegan Chicken and Dumplings recipe is a must-try!
Tips and Variations:
- For a spicier kick, add a pinch of red pepper flakes to the broth.
- Feel free to experiment with different vegetables, such as mushrooms, peas, or green beans.
- If you don't have gluten-free flour, you can use all-purpose flour instead.
- To make the dumplings even fluffier, add a tablespoon of cornstarch to the dough.
- For a richer broth, use vegetable stock instead of vegetable broth.
- Garnish with fresh herbs, such as parsley or chives, before serving.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out!
