Serves: 6
Total Time: ~55 minutes

Ingredients

Soup

• 2 tbsp olive oil or vegan butter
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced
• ½ cup celery, diced
• 3 cloves garlic, minced
• ½ tsp dried thyme
• ¼ cup all-purpose flour
• 4 cups vegan “no-chicken” or vegetable broth
• 1 cup unsweetened vegan milk
• ½ cup unsweetened vegan creamer or full-fat coconut milk or cashew cream
• 1 cup frozen green peas
• 8 oz vegan chicken pieces
  • or 1 can (1½ cups) chickpeas/white beans
• 1 tsp dried parsley
• Salt and black pepper

Dumplings

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda (optional)
• 1 tsp salt
• 1 tsp sugar
• ½ tsp black pepper (optional)
• 4 tbsp vegan butter, melted
• ¾ cup unsweetened plant milk (plus 1–2 tbsp more if needed)

Instructions

1. Make the Soup

1. Heat oil or butter in a large pot over medium heat.
2. Add onion, carrots, and celery; cook 5–7 minutes, until softened.
3. Stir in garlic and thyme; cook 1–2 minutes.
4. Sprinkle in flour and stir 1–2 minutes.
5. Slowly whisk in broth, then vegan milk and creamer/coconut milk; bring to a gentle simmer to thicken.
6. Stir in peas, vegan chicken (or beans), and parsley.
7. Simmer on low about 10 minutes; season with salt and pepper.

2. Make the Dumplings

1. In a bowl, whisk flour, baking powder, baking soda (if using), salt, sugar, and pepper.
2. Add melted butter and ¾ cup plant milk; stir just until a soft, slightly sticky dough forms.
3. If too dry, add 1–2 tbsp more milk.

3. Cook the Dumplings

1. Keep soup at a gentle simmer (not a rolling boil).
2. Drop dough by heaping tablespoons (about 2 tbsp each) into the soup, spacing them out.
3. Cover the pot and simmer on low 10–15 minutes, without lifting the lid much.
4. Check one dumpling: center should be cooked and fluffy.