Vegan Chicken and Dumplings (with no chicken)
This is one of our fall/winter favorites. When you're craving a rich and savory dish that reminds you a bit of times past or even Thanksgiving, give this one a try.
Servings: 6
Ingredients
The Dumplings
- 2 Cups Flour
- 1 T Baking Powder
- 1 t Sea Salt
- 1/2 t Baking Soda
- 1/2 t Black Pepper
- 3/4 Cup Almond Milk
- 1 T Apple Cider Vinegar
- 2 T Vegan Butter Melted
- 2 T Fresh Thyme
- 2 T Chopped Chives
- 1 t Dried Dill
The Sauce
- 2 T Olive Oil or Coconut oil
- 1 Large Onion Diced
- 6 to 8 Cloves Garlic Diced
- 2 Med Potatoes Chopped
- 3 Cups Chopped Mini bella mushrooms
- 2 Cups Chopped Celery
- 1 Cup Chopped Carrots
- 1 oz Dried mushrooms
- 6 Cups Veggie stock
- 1/2 Cup Almond milk
- 6 T Flour
- 2 or 3 Bay leaves
- 1 T Fresh Thyme
- Salt and Pepper
Instructions
The Sauce
- Take 1 cup of the veggie stock (maybe a bit more) and in a small bowl, add it to the dried mushrooms. I typically microwave the mixture for a couple minutes to speed up the rehydrating process. Set aside.
- In a large pot, add to oil and heat over medium high.
- Add the onions, celery and garlic and sauté until soft. About 5 minutes. Next add the carrots, mushrooms and potato's and cook for another 3 to 4 minutes.
- Add the flour and whisk to combine.
- Now add the rehydrated mushrooms and broth, the veggie stock, almond milk, bay leaves, thyme, salt and pepper.
- Bring to boil, reduce heat and simmer until the potatoes are soft - stir occasionally. Check the flavor and add more salt and/or pepper as needed.
The Dumplings
- In a small bowl, mix the almond milk and apple cider vinegar together. This will make vegan buttermilk. Set aside for 20 minutes.
- In a large bowl add the flour, baking powder, baking soda, herbs and salt. Stir to combine.
- Slowly add the butter and the vegan buttermilk. Mix together until the dough just starts holding together. It is ok to still see a little loose flour.
- Drop spoon sized balls of the dough into the sauce pot. These will expand a little, so smaller is better than larger.
- Cover the pot and simmer with the dumplings in the pot for 15 minutes. You can remove a dumpling and cut it in half to make sure the inside is not doughy.