Made on our FIRST Show!
Hearty, delicious, and VEGETARIAN! (Vegan if you use Vegan Butter)
“Chicken” and Dumplings
Ingredients
for dumplings
2 Cups Flour
1 Tablespoons Baking Powder
½ teaspoon salt
½ Stick Butter, (4 tbsp)
¾ cup soy milk
2023 VERSION UPDATE for DUMPLINGS:
2-3 cups gluten free flour
4 teaspoons Baking Powder
4 teaspoons salt
2 packages silken shelf-stable tofu
2 tablespoons red wine vinegar
for chicken and … 🙂
½ stick butter, (4 tbsp)
½ cup onion, chopped
½ cup celery , chopped
½ cup flour
¼ teaspoon celery salt
½ teaspoon pepper
8 cups vegetable broth
2 medium carrots, diced
1 pound faux chicken, torn into small pieces
1 Bay Leaf
Method
2023 Dumpling Method (sub for below)
combine dry ingredients and whisk well.
Combine silken tofu and red wine vinegar in a blender until it looks like greek yogurt
add wet to dry in stand mixer or mixing bowl, mix well then need.
Roll out… ¼ inch thick and either slice or use biscuit cutter (small!) to make the biscuits)
Original version:
1 Combine the dry ingredients for the dumplings in a bowl.
2 Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
3 Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
4 Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
5 Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
6 Add the carrots, faux chicken, and bay leaf.
7 Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
Makes 6 to 8 servings
Serving Suggestion: Serve with a big, fresh salad.
Source: VegCookingOnline
PopVegOnline Difficulty Rating (1-5, 5 being difficult): 2
PopVegOnline Time Rating: 25 minutes preparation, 20 minutes attended cooking.
PopVegOnline Total Time: Under an Hour