Friday, October 21, 2011

Vegan Chicken and Dumplings

Recipe from Vegan Thyme.

  • 2 tablespoons olive oil
  • 1 large onion, minced
  • 3 ribs celery, thinly sliced
  • 4 carrots, diced
  • 2 large potatoes, diced
  • 2 bay leaves
  • 3 tablespoons vegetable margarine
  • 3 cups water
  • 1 vegetable bouillon cube
  • 10 ounce bag frozen peas
  • 1 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • salt and pepper to taste
  • 4 vegan chicken breast substitute (I used 1 pkg Gardein Chick'n Scallopini)

  • Preheat oven to 375 degrees; lightly oil a 9 x 13 inch baking dish; set aside
  • In a large pan saute all of the vegetables and bay leaves in the olive oil until the onions brown a bit around the edges
  • Add vegetable margarine and continue to saute until more browning occurs
  • Crumble the vegetable bouillon cube into the pan with 1 cup of the water; simmer uncovered for about 10 minutes
  • Add the remaining 2 cups of water, thyme and parsley and simmer about another 10 minutes until potatoes begin to soften
  • Use a fork to mash a few of the potatoes to add thickness
  • Add frozen peas, remove from heat and let cool for about 5 minutes
  • Season to taste with salt and pepper
  • Saute chicken breast substitute while vegetables are cooling
  • Place chicken breast substitute in baking dish then pour in vegetable mixture to cover

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup unsweetened soy milk at room temperature
  • 1/4 cup vegan sour cream
  • 1/2 teaspoon apple cider vinegar
  • olive oil

  • In a large bowl whisk together all of the dry ingredients
  • In a separate bowl, combine all of the wet ingredients
  • Carefully stir the wet ingredients into the dry ingredients with a spoon just until combined
  • Drop 1/4 cup mounds of dough on top of the vegetables in the baking dish
  • Brush tops of dumplings with olive oil
  • Bake uncovered for 30 minutes
  • Remove from oven and allow to cool for 10 minutes before serving

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