Thursday, January 2, 2014

Chick'n and Dumplings

This year during the holidays I have had the luxury of an extended work break.  I have been blessed with a visit from my in-laws and time spent with my parents and my sister's family not to mention my children and husband. It has been wonderful.



For me, one of the great joys of time off is the luxury to be able to prepare thoughtful home cooked meals.  The other night I made Chicken and Dumplings for my omnivore husband and son, and they smelled so good cooking and seemed like such a comforting, hearty meal that I decided to try a vegan spin on it.

I have never had chicken and dumplings so I really do not have a point of reference for comparison, but these were just so delicious and were absolutely the comfort food I thought they would be.  The sauce was really thick and hearty, and the biscuits super tender with just enough chew to them. It reminded me a bit of pot pie, but even better with the broth soaked biscuits as opposed to a crisper crust.

I will absolutely make this over and over again, undoubtably changing up the vegetables as well as experimenting with the amount of liquid to use to create different textures (this would be good with a slightly less thick sauce, too).

I give this one an enthusiastic A++!

Chick'n and Dumplings

For the base:
2 faux chicken breasts, thawed and chopped (I used gardein)
2 cups vegetable stock
1 1/2 cups non dairy milk (I used So Delicious Unsweetened Coconut)
4 tbsp unbleached all purpose flour
1/2 tsp rubbed sage
1/2 tsp garlic powder
1 small onion chopped fine
1 garlic clove minced
Salt and pepper to taste
1 cup carrot sliced
1 cup frozen peas, thawed

For the dumplings:
1 cup Bisquick
1/3 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 tsp paprika plus more for sprinkling

In a large pot add the vegetable stock and flour and whisk until smooth.  Turn the heat to medium and add the sage, garlic powder, salt, pepper, onion and fresh garlic.  Allow the broth to thicken and then add the non dairy milk, faux chicken, carrots and peas.  Bring to a low boil.

While the ingredients are heating on the stove top mix the Bisquick, non dairy milk and paprika until a soft dough forms.  Once the ingredients in the pot come to a boil drop the biscuit dough in small rounds into the pot (I used a medium sized cookie scoop to do this).  Allow to boil uncovered for ten minutes.  Cover and boil another ten minutes.

Serve sprinkled with paprika.

Recipe adapted from Exploits of a Vegan Wannabe's Chicken and Dumplings

2 comments:

  1. Sounds delicious! One question--at what point do you add the faux chicken breasts?

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    Replies
    1. Hi Meredith. You put the faux chicken in when you put the peas and carrots. Thanks for noticing the omission- I have updated the instructions.

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