VEGAN CHICKEN AND DUMPLINGS
Ingredients:
3 TB Olive oil
4 TB Non-dairy butter
1 medium onion, chopped
3-4 cloves garlic, minced
2 ribs celery, chopped
1/2 c. carrots, small diced
1/2 c. fresh or frozen peas (if frozen, add it towards the end)
1 leek, slices
2 TB All Purpose Flour
2 small dry bay leaves
3 sprigs of fresh thyme
Salt to taste
1 pack of Vegan Chicken Strips
6 c. Vegetable broth
1/2 c. non-dairy milk, unsweetened
For dumplings:
2 c. All Purpose Flour
2 TB Baking Powder
4 TB Vegan butter, melted
1/2 c. Green onions, chopped
1 1/2 c. Non-dairy milk
Instructions:
Step 1:
In a pan add the oil and sauté the onions, garlic, thyme and bay leaves for 25 seconds, add the carrots, celery, and peas. Stir the vegetables together for about 20 seconds, then add the flour and seasonings. Stir the mixture until all the ingredients are fully combined.
Add the vegetables broth and let it simmer for another 1 minute until the mixture becomes thick.
Step 2:
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all the ingredients to make a dough.
- Scoop about 1 heaping tablespoon full of the dough into the hot vegetable mixture. Dumpling should cover the surface of the baking dish.
- Cover and place the dish in the oven for 15 minutes. Dumplings should be puffy when it's done.
- Serve warm in a bowl.
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