Tofu-N-Sprouts
September 21st, 2005, 12:25 AM
"Chick'n and Dumplings" Veggie Style
This recipe is suitable for a: vegetarian or vegan diet
Category: Main Dishes - Other
Ingredients:
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This is my "veganized" version of the recipe my great-grandma made for many many years...
~~For "Chicken"~~
8 oz. your favorite vegan "chicken" meat substitute or chicken flavor seitan:
(I use: Morningstar Farms Recipe Starters Chick'n Strips)
6 cups vegan chicken-flavored (or vegetable) broth (I use Chef Bonneau's Vegan Chicken Soup Base or McKay's Vegan)
5 whole cloves
2 bay leaves
4 tablespoons margerine
1 onion, chopped
1 garlic clove, minced (of course I use more!!)
1/2 teaspoon each dried or fresh tarragon and thyme
1/2 cup all-purpose flour
1/4 teaspoon pepper
6 boiling potatoes (1 1/2 pounds) cut into 1-inch chunks
4 carrots (1/2 pound) cut into 1-inch chunks
3 celery stalks, cut into 1-inch pieces
10 ounces frozen peas, thawed
1/4 cup chopped parsley (optional but tasty and pretty)
**sometimes I add a cup or two of chopped fresh kale
~~For Dumplings~~
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening (Crisco is vegan - sorry, but it works better than Earth Balance for this recipe)
3/4 cup soymilk + 1 Tb. lemon juice or vinegar
1/4 cup chopped parsley (optional but pretty)
Instructions:
-----------------------------------------------------
~~Chicken~~
Put the mock "chicken", broth, cloves and bay leaves in a 4 to 5-quart stock pot with a tight-fitting lid. Bring to a boil over medium heat. Simmer gently, partially covered, for 20 min or so while prepping veggies.
Transfer the mock "chicken" to a plate. Let stand until cool enough to handle. Strain the cooking liquid into a bowl.
Melt the margerine in the stockpot. Add the onion and cook over medium-high heat for 5 minutes. Stir in the garlic, tarragon and thyme; cook for 1 minute. Stir in the flour and pepper and cook for 1–2 minutes, stirring constantly.
Add the reserved broth that you cooked the mock chicken in. Bring to a simmer, stirring constantly, to make a smooth, thin sauce. Add the potatoes, carrots and celery (and greens if you use them) to the sauce. Simmer over low heat, partially covered, for 20–25 minutes or until the vegetables are tender but still firm.
Tear or cut the mock chicken into bite-size pieces and add to the vegetables. Stir in the peas and parsley. Cover and bring to a boil over medium heat. Reduce the heat to a simmer.
~~Dumplings~~
For the dumplings, mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening until the mixture is crumbly. Make a well in the center and pour in the soymilk. Add the parsley. Stir quickly with a fork until the ingredients are just mixed.
Using a tablespoon, drop the batter into the broth/gravy to make 16 small dumplings, leaving space between them. Cover the pot and simmer, (over as low a flame as possible) without lifting lid, stirring or disturbing, for 15–20 minutes. Spoon the "chicken", veggies, gravy and dumplings into bowls and serve at once.
Additional comments:
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Definitely "comfort" food!!!
This is almost a whole meal... add salad and bread and you're good to go.
Soooooo yummy and warm and good - my kids love this on cold winter evenings.
After you've made it a few times you can experiment with the amounts of veggies and put in whatever you like... I often add chunks of peeled winter squash, chopped kale, mushrooms, pearl onions or leeks.
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian or vegan diet
Category: Main Dishes - Other
Ingredients:
-----------------------------------------------------
This is my "veganized" version of the recipe my great-grandma made for many many years...
~~For "Chicken"~~
8 oz. your favorite vegan "chicken" meat substitute or chicken flavor seitan:
(I use: Morningstar Farms Recipe Starters Chick'n Strips)
6 cups vegan chicken-flavored (or vegetable) broth (I use Chef Bonneau's Vegan Chicken Soup Base or McKay's Vegan)
5 whole cloves
2 bay leaves
4 tablespoons margerine
1 onion, chopped
1 garlic clove, minced (of course I use more!!)
1/2 teaspoon each dried or fresh tarragon and thyme
1/2 cup all-purpose flour
1/4 teaspoon pepper
6 boiling potatoes (1 1/2 pounds) cut into 1-inch chunks
4 carrots (1/2 pound) cut into 1-inch chunks
3 celery stalks, cut into 1-inch pieces
10 ounces frozen peas, thawed
1/4 cup chopped parsley (optional but tasty and pretty)
**sometimes I add a cup or two of chopped fresh kale
~~For Dumplings~~
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening (Crisco is vegan - sorry, but it works better than Earth Balance for this recipe)
3/4 cup soymilk + 1 Tb. lemon juice or vinegar
1/4 cup chopped parsley (optional but pretty)
Instructions:
-----------------------------------------------------
~~Chicken~~
Put the mock "chicken", broth, cloves and bay leaves in a 4 to 5-quart stock pot with a tight-fitting lid. Bring to a boil over medium heat. Simmer gently, partially covered, for 20 min or so while prepping veggies.
Transfer the mock "chicken" to a plate. Let stand until cool enough to handle. Strain the cooking liquid into a bowl.
Melt the margerine in the stockpot. Add the onion and cook over medium-high heat for 5 minutes. Stir in the garlic, tarragon and thyme; cook for 1 minute. Stir in the flour and pepper and cook for 1–2 minutes, stirring constantly.
Add the reserved broth that you cooked the mock chicken in. Bring to a simmer, stirring constantly, to make a smooth, thin sauce. Add the potatoes, carrots and celery (and greens if you use them) to the sauce. Simmer over low heat, partially covered, for 20–25 minutes or until the vegetables are tender but still firm.
Tear or cut the mock chicken into bite-size pieces and add to the vegetables. Stir in the peas and parsley. Cover and bring to a boil over medium heat. Reduce the heat to a simmer.
~~Dumplings~~
For the dumplings, mix the flour, baking powder and salt in a large bowl. Using your fingers, work in the shortening until the mixture is crumbly. Make a well in the center and pour in the soymilk. Add the parsley. Stir quickly with a fork until the ingredients are just mixed.
Using a tablespoon, drop the batter into the broth/gravy to make 16 small dumplings, leaving space between them. Cover the pot and simmer, (over as low a flame as possible) without lifting lid, stirring or disturbing, for 15–20 minutes. Spoon the "chicken", veggies, gravy and dumplings into bowls and serve at once.
Additional comments:
-----------------------------------------------------
Definitely "comfort" food!!!
This is almost a whole meal... add salad and bread and you're good to go.
Soooooo yummy and warm and good - my kids love this on cold winter evenings.
After you've made it a few times you can experiment with the amounts of veggies and put in whatever you like... I often add chunks of peeled winter squash, chopped kale, mushrooms, pearl onions or leeks.
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!