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Vegan Chicken and Dumplings
Shing
I used to be a good cook. I had an arsenal of favorite recipes...... until I went plant based. Now I’m starting over. But it’s worth it!
Ingredients
  • subheading: CHICKLINS STEW:
  • 2 tablespoons olive oil
  • 1 cup vegan chicken defrosted and diced (authors recommend Beyond Meat Chicken-Free Strips or Gardein Chick’n Scallopini, I used diced seitan)
  • ½ cup whole wheat flour
  • 5 cups vegan chicken broth or vegetable broth
  • 1 cup nutritional yeast
  • 2 tablespoons soy sauce or Bragg’s Liquid Aminos
  • 1 teaspoon dried thyme
  • 1½ teaspoons rubbed sage
  • 2 teaspoons dried rosemary crushed
  • 1 teaspoon onion powder
  • 1 clove garlic minced
  • ¼ teaspoon crushed black peppercorn plus more to sprinkle over the top
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon celery seed
  • 2 bay leaves
  • 2 carrots chopped
  • 3 stalks celery chopped
  • ½ cup frozen peas
  • subheading: DUMPLINS:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons vegan margarine
  • ¾ cup soy milk
  • 1 teaspoon dried rosemary crushed
Steps
Directions at connoisseurusveg.com
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