Vegetarian "Chicken" and Dumplings (using Green Jackfruit)
A rich, herby stew with a golden turmeric-kissed broth, hearty jackfruit "chicken," and fluffy drop dumplings on top. No chicken, no shortcuts on comfort.
Equipment
- Large pot or Dutch oven
- Mixing bowl
- Whisk
Ingredients
For the Soup:
- 2 tbsp 28g butter (or olive oil)
- 1 medium yellow onion diced (about 150g)
- 2 medium carrots diced (about 150g)
- 2 celery stalks diced (about 120g)
- 3 garlic cloves minced (about 9g)
- 1 tsp dried thyme
- 1 tsp dried sage or poultry seasoning
- 1 bay leaf
- ½ tsp turmeric
- 6 cups 1420ml low-sodium vegetable broth
- 1 cup 240ml plant-based milk or cream (optional, for richness)
- 2 cups about 300g shredded jackfruit (canned in brine, rinsed and drained) — or substitute 2 cups chopped mushrooms (oyster or king trumpet) or store-bought plant-based chicken strips
- ½ cup 75g frozen peas
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
For the Dumplings:
- 1½ cups 180g all-purpose flour
- 2 tsp 8g baking powder
- ½ tsp 3g baking soda
- ½ tsp 3g salt
- 2 tbsp 28g cold butter, cubed
- ¾ cup 180ml buttermilk (or plant milk + 1 tsp vinegar for a dairy-free swap)
- 2 tbsp 6g fresh chives or parsley, chopped (optional)
Instructions
- Prep the "chicken": if using jackfruit, shred with your fingers and squeeze out excess brine. If using mushrooms, chop or shred. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the onion, carrot, and celery. Sauté 5-7 minutes until softened.
- Add the garlic, thyme, sage, bay leaf, and turmeric. Cook 1 minute until fragrant.
- Stir in the jackfruit or mushrooms. Season with salt and pepper.
- Pour in the vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut the cold butter into the flour mixture until crumbly. Stir in the buttermilk and herbs just until combined — the batter will be thick and sticky, and that's correct.
- Stir the peas and plant milk/cream (if using) into the soup.
- Drop spoonfuls of the dumpling dough gently onto the bubbling soup. Cover the pot and simmer, without lifting the lid, for 15-20 minutes, until the dumplings are fluffy and cooked through.
- Remove the bay leaf. Taste and adjust seasoning.
- Ladle into bowls and top with fresh parsley.
Video
@herbyeater If you know me, you know I love my granny. She’s just the best. Across the board. I made this version of her Chicken and Dumplings because it feels like comfort and home and it feels like her, and I hope if you try this you also feel that way too. 🤍 (PS- this makes for absolutely fantastic “heal me I need to feel better ASAP” food too.) #vegetarian #healthycomfortfood #herbyeats #plantbasedrecipes #veganrecipes #jackfruit
♬ Come and Get Your Love (Single Version) - Redbone
Notes
Swap butter for olive oil and buttermilk for plant milk + 1 tsp vinegar to make this fully dairy-free.
"Chicken" options: Jackfruit gives a shreddy, pulled texture; mushrooms lean earthier and more savory; store-bought plant-based chicken is the quickest route if you want less prep.
Don't lift the lid while the dumplings steam, as that's what keeps them fluffy instead of gummy.
Storage: Keeps in the fridge for up to 3 days. Dumplings soften on reheat but still taste great — reheat gently on the stovetop rather than the microwave to avoid blowing them out.
"Chicken" options: Jackfruit gives a shreddy, pulled texture; mushrooms lean earthier and more savory; store-bought plant-based chicken is the quickest route if you want less prep.
Don't lift the lid while the dumplings steam, as that's what keeps them fluffy instead of gummy.
Storage: Keeps in the fridge for up to 3 days. Dumplings soften on reheat but still taste great — reheat gently on the stovetop rather than the microwave to avoid blowing them out.