For some reason, when I tried to make it and added the broth in with the flour and everything, it didn't thicken. So I mixed some instant chicken gravy (vegan) with cold water and added that in. Turned out perfectly! Thank goodness I was able to fix it!

I added mushrooms, took out the celery (the only vegetable I refuse to eat), and used some frozen peas and carrots instead of cooking the carrots. I didn't have any tarragon. I doubled the already halved dumpling recipe and made a LOT of dumplings! Oh, and I cut up an entire bag of chik'n strips after browning them lightly in oil. I added that in only after everything else was done and simmered it for about a minute. They had the perfect texture afterwards, and tasted ridiculously close to actual chicken. Very satisfying, but it made me really sleepy so I had trouble cleaning up afterward.

My omnivore Aunt said she loved it and I did a good job. Yay! Definitely a keeper.

I found this recipe following a link from ....somewhere today, and made it for dinner.

Incredible!

I didn't have tarrigon, so I replaced it with poultry seasoning, didn't have any cloves, so I used a shake or two of pumpkin pie spice (I know weird, but hey it worked!)
I used McKays and a heaping palmful of nutritional yeast. My mock chicken was 'chiken strips' from Healthy Eating... www.healthy-eating.com, I ended up needing a little extra broth because the strips tend to soak up quite a bit, extra garlic, and went with the kale. Used dried parsley in the dumplings.
And salt, I added salt to the broth, because I thought it needed a touch. And left out the peas, because I only had canned and I think frozen would have been better.


Absolutely Delicious. So worth the time, and effort.

Thank you so much for sharing this, my son told me tonight it is one of his new favorites! :up:

You know, I have a bag of Morningstar strips in my freezer and I've been waiting for a good recipe. This sounds really good, especially since the weather is starting to get cooler.

I can't wait to try this! Just wondering - if I use regular milk rather than soymilk, should I still use the lemon juice?

Thanks!

The soymilk + vinegar = buttermilk or sour milk for the biscuits. If you use regular milk, go ahead and use the vinegar to "sour" it (it'll curdle) just like in the soymilk.

Yes, I realize this is an old "bump", but I was wondering about using the Morningstar chik'n strips as well?
I know someone earlier in the thread asked about when should we add these, but I didn't see the answer.

So should we brown the chik'n strips and then add them right before serving?
Or do you think that they would hold up for the duration of the cooking of the dumplings?

Oh & TNS, thanks a ton for this recipe. I've been soooo craving chik'n & dumplings! Mmmm, warm, comfort food!:hungry: