This thick and creamy vegan chicken and dumplings are packed with chewy king oyster mushrooms, nutritious veggies, and natural flavors that will make you crave for seconds before you finish the first bowl! It is also easy to make and ready in 40 minutes, perfect for a filling and satisfying weeknight dinner.
With the help of a fork tear apart the stem of the king oyster mushrooms. Cut the top part as well to similar size.
Peel, cut and cook potatoes.
Preparing the dumplings
In a bowl, mash cooked potatoes with a fork.
Add flour, cornstarch, baking powder, thyme, and salt. Mix with your hands. Knead it until you get a dough.
With your hands, form a small ball from the dough (2 Tbsp size). Continue this until you have no more dough left. It should be enouhg for 9 dumplings.
Making vegan chicken and dumplings
Preheat your Dutch oven or stockpot over medium heat. Add dairy-free butter and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
Add finely chopped garlic. Stir and cook for a minute.
Add chopped celery and carrot. Stir and cook for another 4-5 minutes.
Add shredded mushrooms, chopped parsley, thyme sprigs, bay leaves, mustard powder, salt and black pepper. Stir well. Cook for 1-2 minutes.
Add vegetable broth. Bring the stew to a boil.
Gently add the dumplings to the boiling stew. Cook for 5-6 minutes. Increase the heat to ensure it's constantly boiling.
In a separate bowl, mix dairy-free milk with cornstarch. Add it to boiling stew and simmer for 2-3 minutes until it gets thickened.