Chicken and Dumplings are one dish that I really enjoy when cold weather comes calling.
Some say that it originated in the southern part of the United States with corn bread dumplings and greens. Other sources say it is French Canadian during economic hardship of the great depression. I lean more towards the French Canadian thought because my one Grandma’s family was just that and she could win over even the most sceptic with her chicken and dumplings. However this dish came to be I appreciate this heart warming comfort food.
Vegan, Vegetarian or if you do eat meat I think you will find this dish has it all. You have protein, veggies and biscuits in a thick broth. You really can’t go wrong with this all in one dish that warms you up from the inside out.
I made this dish a few different ways with out the chicken but this time I used a meat substitute I bought. I try eating less of the premade meatless options but once in awhile I find that it is fine to eat them and they really help change things up when you are trying to eat less or no meat. I used Quorn meatless meatballs that you can find in the freezer section of most stores. I think the meatless meatballs pull this dish together nicely and holds up well.
If you have cooked or even eaten a meatless option you know how sometimes the texture can be lacking or the taste is off but this time I think they work well for this dish.
I will be trying these great little meatless balls in a nice marinara soon but for now lets get to todays recipe.
Vegan Chicken and Dumplings:
3-4 Servings Prep 15 minutes Cook Time 40 minutes
2-3 Red Potatoes cut in bite size pieces
1-2 Carrots cut in bite size pieces
1/2 small Onion diced
1 Celery strip diced
4-5 Bouillon cube
1/2 bag of Quorn meatless meatballs frozen
5 Cups of water
Salt and Pepper to taste
1 Tablespoon of Olive Oil
In a large pot sauté onion and celery until onion is almost clear add water, carrots, potatoes, bouillon and salt/pepper to taste. Cook on a low simmer. While the vegetables are simmering start making your dumpling mixture.
1 1/2 cup of Flour
2 1/4 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
1 1/2 Tablespoon of cold Butter (vegan butter)
2/3 cup of unsweetened Flax Milk (or any other non dairy milk of your choice)
Add flour, baking powder and salt then stir. Add the cold butter to the flour mixture. With a fork brake up the butter until you have small little flour pebbles then add the milk, it may take a little less than 2/3 of the cup but you want to slowly stir in the milk until it is a biscuit texture.
Now turn the the pot with your veggies up to a high boil add the frozen meatless meatballs. when the pot is a rapid boil add spoonful of the biscuit mixture to the pot then turn to a medium boil adding a lid cook for 20 miniutes.
Then dish up and enjoy!