Vegan Chicken and Dumplings

Recipe from Vegan Thyme.

INGREDIENTS:

• 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)

METHOD:

• 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

VEGAN DUMPLINGS:

• 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

METHOD:

• 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