Vegan Chicken and Dumplings like my Grandma used to make ... except plant-based and gluten-free! Fluffy clouds of dumplings, a thick and flavorful gravy, and chunks of delicious vegan chicken! I used Nature's PRIME Nuggets from Improved Nature!
Put 10 cups of water in a large, heavy-bottomed soup pot and bring to a boil. Add the bouillon, garlic and onion powder, and salt and pepper if desired. The PRIME Nuggets can also be rehydrated with plain water.
Add the PRIME Nuggets to the water and simmer for about 15 minutes.
Drain the nuggets in a colander and run cold water over them until they've cooled.
Press gently to remove some of the water from the nuggets and set them aside.
In the same large, heavy-bottomed soup pot, sautee the onion, celery, and carrot in either oil or water until tender and slightly brown, about 8 minutes.
Add the PRIME Nuggets to the pot and also saute for a few minutes. Add more oil or water if necessary to prevent any sticking.
Mix together all the dry ingredients. Then add the wet ingredients and stir until very well incorporated. Set aside.
To the pot, add the six cups of water, bouillon, onion and garlic powder, salt and pepper. Over medium-high heat, bring to a simmer.
Add the dumplings by dropping the dough by spoonfuls into the simmering liquid. The dumplings will sink and then rise to the top when cooked.
Once all the dumplings are added, let simmer for another two minutes.
Make a slurry with the corn starch and plant-based milk and add it to the pot. Let simmer until the gravy has thickened.