Monday-Vegan Chicken and Dumplings
I have wanted to make chicken and dumplings since becoming vegan, but I had not gotten around to it until now. I used to love the chicken and dumplings my dad made when I was a kid. I have always loved dumplings. My attempts to make dumplings have not been a 100% good. Sometimes they would come out great and sometimes there would be a mushy and crumbly mess in my chicken soup.
I tried to remember what my dad always told me. And that was to make sure that the dough is not too soft and sticky. But most importantly, whenever you add the dumplings to your pot of simmering soup “do not touch it for 10 minutes”. So following my dads’ orders, my dumplings came out perfectly!
The chicken and dumplings got a two thumbs up from the non-vegan husband. I thought they were very tasty as well. This recipe is very simple. The longest part of the process is waiting for the veggies to cook.
Just remember one simple thing, do not touch the pot for ten minutes once you add the dumplings.
Vegan Chicken and Dumplings
1 8 oz package Beyond Meat Grilled Chicken Strips or your favorite vegan chicken strips
4 tbsp Earth Balance, or other vegan margarine
1 onion, chopped
2 cloves garlic, minced
½ cup flour
6 cups vegan chicken stock
2 stalks celery, sliced
1 cup carrots, chopped
1 bay leaf
1 ½ tsp tarragon
½ tsp thyme
1 tsp salt
½ tsp pepper
3 tbsp cilantro, chopped
Leaves from celery, chopped
In a large stockpot, melt Earth Balance. Add onion and cook for a couple of minutes. Add garlic and cook until fragrant.
Add flour and stir. Heat until a paste forms. Add stock. Add the rest of the ingredients and bring to a simmer. Cover and cook for about 30 minutes or until veggies are tender.
2 cups unbleached all purpose flour
1 tsp salt
3 tsps baking powder
1 tsp baking soda
¾ cup vegan buttermilk (add 1tsp vinegar to 1 cup soy milk)
3 tbsp Crisco
Combine all dry ingredients and Crisco in food processor. Pulse until Crisco is incorporated.
Add buttermilk and pulse until dough forms a ball.
Knead on a floured surface until dough is no longer sticky.
Form dough by spoonfuls into balls. Add to simmering chicken soup. Cover and cook for 10-15 minutes.
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