In my book, it doesn’t get much better that a warm pot of chicken & dumplings. It has all that southern goodness I want and a little bit of love mixed in. When I made this vegan twist on the classic recipe, I was blown away! This dish was amazing! Here’s the recipe:


  • 2 cups of pulled jackfruit
  • 2 teaspoons of olive oil
  • 1 cup of diced onion
  • 4 cloves of garlic, minced
  • 1/2 cup of diced celery
  • 1/2 cup of diced red bell pepper
  • 1 cup of diced carrots
  • 1 cup of frozen peas
  • 1 teaspoon of Kosher salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground fennel
  • 1/2 teaspoon of onion powder
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 4 cups of vegetable stock
  • 2 cups of vegan half and half
  • 1/2 cup of vegan cream cheese
  • About 1 cup of Pillsbury crescent rolls, cut into squares
  • Chopped parsley, to garnish


Heat the olive oil in a large pot and saute the onion, garlic, celery, bell pepper, and carrots. Then, add in the seasonings – salt, pepper, garlic powder, ground fennel, and onion powder. Cook for a few more minutes being sure to stir well. If the pan is a bit dry, you can always add a bit more olive oil.

Then, Add in the vegetable stock, jackfruit, half and half, fresh thyme, and bay leaf. Cook on medium heat for about 30 minutes until the stew has reduced some. Then, add in the crescent rolls and cook until they’re done. The last thing you’d want to do is stir in the vegan cream cheese and then top with chopped parsley. Enjoy!

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