This was a special treat – maybe even a staple – growing up. My mom was definitely a meat loving cook… and a great cook, too. But I haven’t tried to veganize much of her repertoire. This one seems so simple… MAG Recipes lives on… modernized and made vegan.
Thanks to my sister, Lynn, for the abbreviated but simple directions! How much? How many? Play with it. That’s what I’m going to do.
In 2 Tablespoons vegan butter sautee 3-5 chopped onions…
add Salt & Pepper and lots of Paprika.
Add wheat gluten or vegan chickun to skillet with onions. Keep adding water as it cooks down and turn chickun.
Remove chickun. Add a pint of vegan sour cream to drippings (onion/butter). Simmer w/lid for 20 minutes.
Add chickun back in. Keep lid on and simmer until ready to serve.
Dumplings (need to play with this – these should be hard dumplings)
2 cups of flour
2 egg sub’s
(I usually use 5 cups of flour 5 egg like – anyhow, the ratio is 1 to 1)
Mix with fork and add water a teeny bit at a time until hard dough is formed… end up working with fingers. Drop/cut dumplings into large kettle of boiling water. After all dumplings are cut time for 10 more minutes.
Drain dumplings, combine with chickun sour cream mixture, and serve.
Note that while this tastes pretty amazing… it’s EXTREMELY rich and was almost too much for my vegan / healthy appetite.
Enjoy!