Introduction: Chick'n & Dumplings
A vegan version of it's traditional non-vegan comfort-food counterpart, Chicken & Dumplings. This is an award-winning recipe and I have received many, many compliments on it over the years. You may use commercially available chicken style seitan or you can make your own (https://www.instructables.com/id/Tender-Seitan-Slices-In-Herbed-Gravy/).
Step 1: Ingredients
8 c water
2-3 vegan bouillon cubes
2-1 LB pkg faux chicken style seitan (or make your own)
1- 10 oz pkg frozen mixed vegetables (peas, corn, carrots, beans, etc.)
1⁄2 onion, diced (red, yellow, white, etc.)
6 celery stalks, diced
4-5 red potatoes, cubed (skins on or off)
2 TBSP vegan margarine
Salt & Pepper, to taste
2 c flour, sifted
4 tsp baking powder
1 c plain unsweetened nondairy milk
Step 2: SOUP
In a big pot, saute onion, celery, and potatoes in a little bit of vegan margarine until just browned.
Add water and bouillon cubes as well as herbs & seasonings. Cover and cook on medium high until potatoes are crisp- tender, about 30 minutes. Reduce heat to low.
Add seitan & mixed vegetables, and continue cooking for another 5 minutes. In the meantime, prepare dumplings.
Step 5: DUMPLINGS
In a mixing bowl, sift in flour, baking powder & salt. Make a hole in the middle and add nondairy milk & slowly incorporate flour into it, until it is just moistened. Dough will be sticky.
Turn the heat up again and bring the soup to a boil. Drop the dumpling dough from a table spoon into the pot. Allow the mixture to return to a boil. Cover & reduce heat (DON'T lift cover!) Simmer for 12-15 minutes, and serve hot.
Finalist in the
Soup and Stew Contest
10 years ago on Introduction
Those dumplings look so good! I've only had cheap versions of chickin and dumplings! This looks so much better :)