Purdue University notes that we eat roughly 8 billion chickens annually in the United States.
As someone who toggles between vegetarian and omnivore, I’ve tried plenty of chicken-style dishes, but I tend to favor plant-based options and have discovered numerous recipes that recreate meals typically made with chicken.
Whether you long for chicken-and-dumplings or can’t live without chicken salad, these dishes can be recreated without poultry. The following meatless “chicken” dinners burst with flavor and ensure you won’t miss the bird.
Chickpea-and-Dumpling Soup
Chicken-and-dumpling soup is a comforting supper that warms you on a chilly day. You can easily prepare it without chicken by using chickpeas instead.
This recipe from Thug Kitchen is listed as serving six, but in my experience it stretches to eight with ease. I followed the recipe closely, though next time I’ll shape the dumplings into rounds rather than flat pieces to mirror traditional versions.
Warning: the recipe site uses amusing but definitely NSFW language.
Servings: 6 to 8
2 sweet yellow onions: 98 cents
2 carrots: 20 cents
3 celery ribs: 25 cents
1 small crown of broccoli: 99 cents
3 to 4 garlic cloves: 18 cents
1 ½ cups frozen green peas: 75 cents
5 to 7 kale leaves: 65 cents
¼ cup olive oil: $1.08
7 tablespoons all-purpose flour: 7 cents
Seasonings: 85 cents
½ cup white wine: $1.50
10 cups vegetable broth: $2.47
2 15-ounce cans chickpeas: $1.98
2 cups all-purpose flour: 25 cents
2 teaspoons baking powder: 8 cents
1 cup unsweetened almond milk: 50 cents
1 bunch of chives: 99 cents
Total: $13.77
“Chicken” Veggie Stir-Fry
Stir-fries are quick weeknight dinners often paired with chicken. This recipe from Savory Spin calls for “Beyond Chicken” as the protein, but I opted for Quorn because it was easier to find at my neighborhood market.
The finished meal delivered robust flavor from fresh ginger and garlic. I plated the stir-fry over brown rice.
Servings: 4
1 onion, chopped: 49 cents
1-inch piece of ginger, finely chopped: 45 cents
4 garlic cloves, chopped: 24 cents
½ cup frozen corn (fresh or canned works too): 49 cents
1 bunch asparagus, chopped into bite-size pieces: $1.99
1 red bell pepper, chopped into bite-size pieces: 99 cents
1 package “chicken” strips: $3.99
½ lemon, juiced: 24 cents
½ teaspoon chili powder: 8 cents
Total: $8.96
Mock Chicken Salad
Chicken salad is ideal for lunch or a light supper, but you can mimic that flavor without meat. I found Eating Bird Food’s version straightforward to prepare and very tasty.
The recipe yields enough for four servings. I enjoyed it atop a simple mixed greens salad for lunch the first day, and with crackers and baby carrots the next day. Both ways were delightful — I especially liked the raisins for sweetness and the celery for crunch.
Servings: 4
1 pound extra-firm tofu, drained and pressed: $1.50
1 cup finely chopped celery: 20 cents
½ cup finely chopped red onion: 35 cents
¼ cup slivered blanched almonds: 45 cents
¼ cup raisins: 39 cents
6 tablespoons mayonnaise: 42 cents
2 tablespoons apple cider vinegar: 24 cents
2 tablespoons maple syrup: 45 cents
2 teaspoons olive oil: 21 cents
Seasonings: 30 cents
2 tablespoons fresh parsley: 85 cents
2 tablespoons fresh dill: 85 cents
Total: $6.21
There are countless ways to reimagine beloved chicken recipes if you want to cut back on meat or simply try something different. These three dishes are just a sampling of the many options available and make a great place to begin. I’ll be adding them to my rotation while hunting for more inventive meals to bring to the table.
Harper Lane enjoys exploring new recipes, though she often falls back on a trusty grilled cheese for dinner. She hopes the day will come when her toddler expands their palate beyond pasta and peanut butter & jelly.
