March 14, 2013
Chicken-Style Stew and Dumplings
1 tablespoon vegan margarine (e.g., Earth Balance)
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup flour
4 cups vegetable stock
2 cups water
2 stalks celery, sliced (chop and include the leaves)
1 cup chopped carrots
1/2 small green cabbage, chopped
2 medium boiling (not baking) potatoes, cubed
1 bay leaf
1 1/2 teaspoons tarragon
1/2 teaspoon thyme
1/4 teaspoon salt or to taste
1/2 teaspoon pepper
8 ounces Morningstar Farms Meal Starters Chick'n Strips or Gardein Chick'n Strips or chicken-style seitan
2 cups unbleached all-purpose flour (or 1 cup whole wheat flour plus 1 cup all-purpose flour)
1 teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
3/4 cup soy milk
1 teaspoon white vinegar
3 tablespoons coconut oil*
In a large stockpot, melt the margarine and oil. Add the onion and cook for a couple of minutes. Add the garlic and cook until fragrant.
Add the flour and stir, heating until a paste forms. Add the stock and water. Add the rest of the stew ingredients and bring to a simmer. Cover and cook for about 30 minutes, or until the vegetables are tender.
To prepare the dumplings, combine all the dry ingredients and the coconut oil in a food processor. Pulse until the coconut oil is incorporated.
Stir the soy milk and vinegar together and add it to the food processor. Pulse until the dough forms a ball.
Knead the dough on a floured surface until it is no longer sticky.
Form the dough by spoonfuls into balls. Add them to the simmering chicken soup. Cover and cook for 10-15 minutes without stirring.
- You can use Crisco or margarine (e.g., Earth Balance) instead of coconut oil.
- Remember: Do not touch the pot for ten minutes once you add the dumplings.
Recipe courtesy of Breanna Goebel, based on a recipe by Kathryn Lovett.
All figures are per serving (assumes six servings).
Fat: 13 g
Carbs: 64 g
Fiber: 5 g
Protein: 18 g
Sodium: 1063 mg