There’s nothing like the satisfaction of cooking a one pot, one bowl comfort food meal. That is, you cook it all in one pot and you eat it from one bowl. Easy cooking, easy clean-up and happy bellies.
This version of chicken and dumplings uses a flat noodle like dumpling although, I prefer a fluffy biscuit type dumpling. It also has no mock meat. You could use a mock chicken if you’d like without altering this recipe, just add it after the boiling process.
However, I can’t eat soy based mock meats. When I adopted a vegetarian diet, I wasn’t keen on the idea of mock meats, so I didn’t eat any for the first year. They are just super processed and to me this equates to unhealthy. If I can’t make it myself, or if it didn’t grow from the ground it’s pretty much a no go for me at this point. But then again, I consider myself a “veggan” because I eat eggs and honey. I’m not preaching just letting you know what works for me and let’s me feel and look my best. But eventually I did start to explore mock meats…
I can eat soy beans, no problem. However, when soy is processed…I have a problem. It’s a total no go. It triggers migraines, makes me dizzy and otherwise causes me to feel like I have the worst flu ever. As most mock meats are made from processed soy…I pretty much can’t eat them. I also seam to have a mild mushroom allergy. I have never really like mushrooms but I cook with them sometimes. However, when I work with them they make my hands all red, splotchy and itchy. I’m not going to tempt fate by eating them…Has anyone else noticed that? That foods you just have a natural aversion too are things you are allergic to, or that cause you some distress? Therefore, I can only eat mock meats that are pea protein based. I haven’t tried setien.
The protein in this recipe comes from peas. You might also add some lentils or chick peas. You could eat as is and plan for more protein during another meal or snack. Personally, I found this dish filling and wouldn’t need to add more protein.
“Chicken & Dumplings” | Vegan Recipe
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1 cup frozen mixed peas and carrots
- 1/4 cup of onions
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 1 teaspoon garlic
- Pinch of ground sage
- Freshly ground black pepper, to taste
- 6 cups of water
- 1/2 to 1 teaspoon Better Than Bouillon No Chicken vegan base.
Add oil, herbs and veggies to a pot and cook until you get a little color. Add in the water and bouillon base. Adjust the amount of base to meet your flavor needs. If you use less base, you may need a little salt. If you use more base, you won’t need extra salt. Bring to a boil. Once boiling you’ll add your dumplings. Place a lid on the pot and allow the dumplings to boil/steam for 15-20 minutes. Take of the lid and let it cook on low to allow the sauce to thicken. If it doesn’t thicken after a few minutes mix some cornstarch in water and then add it to the pot and let it simmer a little while longer. It will also thicken as it cools.
For the dumplings:
- 2 cups flour
- 2 tablespoons vegan butter or vegetable shortening
- 1/2 teaspoon baking soda
- 1/8 teaspoons of salt
- 1/2 to 1 cup of Coconut milk
Mix dry ingredients together and then cut in the butter. I didn’t have the energy so I just dumped it all into my mixer and used the dough hook. It turned out fine. The amount of milk you need depends on how dry it is where you are. Just start slow and add until to get the the point where your dough isn’t dry or sticky.
I rolled my dough out on to a floured silicone baking mat and cut into squares. This recipe makes A lot of dumplings!! So, cut the recipie in half if you want more veggies than dumplings.
I sprinkled some parsley on top . YUM!