In the mood for soul food? Nothing says comfort like cozy vegan chicken and dumplings. Just how my great-grandma used to make it—but healthier!
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The Story: Soul Food (1997)
Soul Food (1997) centers around a large African-American family from Chicago, led by Big Mama (Irma P. Hall). Every Sunday, she hosts a traditional southern feast. There is never a shortage of fried chicken, catfish, green beans, collard greens, lima beans, black-eyed peas, macaroni and cheese, corn, corn bread, dumplings, hot cakes, peach cobbler, sweet potato pie, egg pie, or the like. The beloved matriarch’s daughters and extended relatives gather around the dinner table, bonding over each week’s trials and triumphs. When she unexpectedly falls ill, feelings of resentment bubble to the surface.
The story is seen through the eyes of Big Mama’s young grandson, Ahmad (Brandon Hammond). After he introduces us to his mother (Vivica A. Fox) and father (Jeffrey D. Sams), we meet her sisters. The oldest is Teri (Vanessa L. Williams), a prominent lawyer and workaholic, married to Miles (Michael Beach), another successful attorney with a deeper passion for music. The youngest sister, Bird (Nia Long), recently married Lem (Mekhi Phifer) and borrowed money from Teri to open a beauty shop. Although close, these family members struggle to stay on course without their guiding light, Big Mama.
As more tragedies strike, the family unit falls into complete disarray. Ahmad, determined to honor Big Mama and her cherished traditions, reunites his loved ones in the heart of every home: the kitchen.
My Take
Written and directed by George Tillman, Soul Food (1997) is based in part on his own family. It paints a realistic picture of people at their best and worst. A dynamic ensemble cast infuses the story with unbridled energy and emotion. It is impossible not to empathize with each character’s plight. On some level, we have all experienced complex relationships, heartwarming traditions, life’s curveballs, and unexpected victories.
Big Mama said, “If you let bad things stop you, you won’t be here for the good things.” This serves as a brilliant reminder for everyone. No matter what twists and turns await, we must persist! Keeping traditions alive for present and future generations is essential. Today, it is far less common for families to take a break and sit down for a nice meal. We are constantly distracted by texts, emails, social media, television, bills, or work responsibilities. One solution: cook together as a family! There is nothing like a homemade meal, cooked with love.
The Recipe: Cozy Vegan Chicken and Dumplings
“Soul food cooking is about cooking from the heart.”
Soul Food (1997)
Comfort food is the key to my heart—and stomach! I am big fan of black-eyed peas, collard greens, and especially corn bread. Sometimes, simple dishes are the best.
Chicken and dumplings has been a staple in southern homes for decades. If it ain’t broke, don’t fix it! The only twist? My recipe is completely vegan! Trust me, you won’t miss the meat or dairy.
Cozy Vegan Chicken and Dumplings
Equipment
- Measuring Cups & Spoons
- Knife
- Whisk
- Spatula
- Wooden Spoon
- Ladle
- Dutch Oven or Soup Pot
- Small Pot
- Mixing Bowls
- Paper Towels & Plate
- Cookie Scooper or Spoon
Ingredients
Chicken & Vegetables
- 2 tablespoons vegetable oil
- 4 cups vegan chicken strips (2 x 8 oz. packages)
- ¼ cup low-sodium vegetable broth (for sautéing vegan chicken)
- 1 large yellow onion (2 cups diced)
- 3 medium carrots (1 cup sliced)
- 3 stalks celery (sliced)
- 3 cloves garlic (peeled and minced)
- 5 tablespoons unsalted vegan butter
- 6 tablespoons all-purpose flour
- 6 cups low-sodium vegetable broth
- 1 cup full-fat canned coconut milk
- 1 tablespoon salt
- 1 tablespoon nutritional yeast
- ½ teaspoon dried thyme
- 2 teaspoons paprika
- 2 dried bay leaves
- 1 cup frozen peas
- 4 tablespoons fresh curly parsley (chopped)
Dumplings
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare your vegetables and aromatics.
- In a Dutch oven or soup pot, drizzle 2 tablespoons of vegetable oil. Turn up the heat to medium-high. When the oil sings, sauté your vegan chicken strips for approximately 5 minutes until browned. Refer to your individual package’s instructions for the best result. Pour in ¼ cup of low-sodium vegetable broth, to avoid sticking. Once cooked, set the strips aside on a paper towel.2 tablespoons vegetable oil, 4 cups vegan chicken strips, ¼ cup low-sodium vegetable broth, 6 cups low-sodium vegetable broth
- Add the chopped onion, carrots, celery, and garlic to the pot. Cook until the vegetables are tender. The onions should be translucent.1 large yellow onion, 3 medium carrots, 3 stalks celery, 3 cloves garlic
- Meanwhile, in a separate pot over medium-low, consistently stir the vegan butter and all-purpose flour together until a roux is formed.5 tablespoons unsalted vegan butter, 6 tablespoons all-purpose flour
- Add the roux to your cooked vegetables. Stir in the chicken.4 cups vegan chicken strips
- Stir in your vegetable broth, coconut milk, salt, nutritional yeast, thyme, paprika, and bay leaves. Bring the mixture to a simmer and add the frozen peas. Cover and cook for 15 minutes.6 cups low-sodium vegetable broth, 1 cup full-fat canned coconut milk, 1 tablespoon salt, 1 tablespoon nutritional yeast, ½ teaspoon dried thyme, 2 teaspoons paprika, 2 dried bay leaves, 1 cup frozen peas
- Assemble the dumplings. Prepare the vegan buttermilk by mixing together the almond milk and apple cider vinegar. Set it aside for a few minutes. In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper. Pour in the vegan buttermilk and stir until a large ball of dough forms. If the dough needs more liquid, add 1 more tablespoon of almond milk at a time.1 cup almond milk, 1 teaspoon apple cider vinegar, 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon pepper
- Use a small cookie scooper or spoon to form dough balls. Place them into the simmering soup. Keep them separated. Add the fresh parsley and cover. The soup should simmer for another 15 minutes, or until the dumplings are completely cooked.4 tablespoons fresh curly parsley
- Ladle into bowls and enjoy!
Notes
- I used Alpha Food Chik’n Strips, found here!
