Made on our FIRST Show!
Hearty, delicious, and VEGETARIAN! (Vegan if you use Vegan Butter)<\/p>\n
\u201cChicken\u201d and Dumplings<\/strong> 2 Cups Flour <\/p>\n for chicken and \u2026 \ud83d\ude42<\/u><\/b> Makes 6 to 8 servings<\/p>\n Serving Suggestion: Serve with a big, fresh salad. PopVegOnline Difficulty Rating (1-5, 5 being difficult): 2 <\/p>\n <\/p>\n <\/p>\n ALT LOW FAT \/ OIL FREE WFPB version for the DUMPLINGS:<\/p>\n <\/p>\n 2-3 cups of flour, some reserved That’s it for ingredients.<\/p>\n We prefer to put it in a stand mixer – but could be down with a bowl and an electric hand mixer. What you’re looking for is consistency – not like pancake batter (that’s too runny) but more like bread dough (sticky to the touch, not wet though). You’ll know it when it’s right.<\/p>\n For 2 cups of flour, we use about \u00bd package silken tofu. To use all of the tofu (and why wouldn’t you – means MORE DUMPLINGS!!… it’s 3 or even a little more cups of flour. <\/p>\n NOTE that gluten free 1:1 flour works great. <\/p>\n after you have acquired the right consistency, grab a cup or so of the dough – by hand – and spin it into rolls (like large tootsie rolls with about 1 inch diameter)… on a floured surface. Then, once you’ve got your tootsie rolls of goodness… just slice them off in \u00bd-\u00be inch sections right into the simmering pot as above. <\/p>\n This is a remarkable enhancement – amazing and wonderful and EASY and virtually fat-free. \u00a0<\/p>\n
Ingredients<\/em>
for dumplings<\/u><\/b><\/p>\n
1 Tablespoons Baking Powder
\u00bd teaspoon salt
\u00bd Stick Butter, (4 tbsp)
\u00be cup soy milk<\/p>\n
\u00bd stick butter, (4 tbsp)
\u00bd cup onion, chopped
\u00bd cup celery , chopped
\u00bd cup flour
\u00bc teaspoon celery salt
\u00bd teaspoon pepper
8 cups vegetable broth
2 medium carrots, diced
1 pound faux chicken, torn into small pieces
1 Bay Leaf
Method<\/strong>
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 saut\u00e9 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.<\/p>\n
Source: VegCookingOnline<\/p>\n
PopVegOnline Time Rating: 25 minutes preparation, 20 minutes attended cooking.
PopVegOnline Total Time: Under an Hour<\/p>\n<\/div>\n
1 tsp salt
<\/span>1 package silken tofu (14-16 ounces)<\/span><\/p>\n
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Chix & DumplingsComfort food at its #vegan best…Recipe Made on our FIRST Show!Hearty, delicious, and VEGETARIAN! (Vegan if you use Vegan Butter) \u201cChicken\u201d and DumplingsIngredientsfor dumplings 2 Cups Flour1 Tablespoons Baking Powder\u00bd teaspoon salt\u00bd Stick Butter, (4 tbsp)\u00be cup soy milk for chicken and \u2026 \ud83d\ude42\u00bd stick butter, (4 tbsp)\u00bd cup onion, chopped\u00bd cup […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"