Recipes

Not Chick’n and Dumplings

With Oyster Mushrooms & Green Beans

In the dead of winter, with the holidays over and New Year’s Resolutions to lose weight, get in shape, etc. looming over us, the idea of having to make an abrupt switch from heavy meals and abundant sweet treats to salad can seem a bit daunting. Well, this so creamy and filling recipe hits the spot since it serve low in fat and most importantly a veganized version!

One of the best comfort foods. You’ve got your veggies, your protein and your carbs. The end result is well worth it!

Not Chick’n and Dumplings

Nicole Kearsley
When it’s cold out, we still want warm food! This version of a decades-old “Grandma” recipe is a quick and yummy dish that would be easy to make. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American, Vegan
Servings 4 Servings

Ingredients
  

  • 1 Carrot
  • 1 stalk Celery
  • 1 Onion
  • 1 clove Garlic
  • 8 ounces Oyster Mushrooms
  • 4 ounces Green Beans
  • 1/2 cup Flour
  • 1 cube Not Chick’n Bouillon
  • 5 1/2 ounces Coconut Milk
  • 1 teaspoon Dried Thyme
  • 1/4 teaspoon Baking Soda
  • 1 tablespoon Vegan Butter
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Salt & Pepper To taste

Instructions
 

  • Peel and dice the carrot. Dice the celery. Peel and dice the onion. Peel and mince the garlic. Trim the oyster mushrooms by removing just the tough, woody ends, about ½ inch. Halve the green beans.
  • Add just 3 tbsp flour to a large plate with a pinch of pepper and toss the mushrooms in it. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. 
  • Once the oil is hot, add the mushrooms, in a single layer, and cook until lightly browned and crispy, about 2 to 3 minutes per side. Transfer the crispy mushrooms to a paper towel-lined plate and sprinkle with salt. Cover to keep warm.
  • Return the skillet to medium heat (no need to wipe it clean) and add the diced carrot, diced celery, diced onion, minced garlic, and a pinch of salt and pepper. Cook, stirring occasionally until softened, about 4 to 5 minutes. 
  • Add the bouillon cube, coconut milk, dried thyme, and 1 cup water. Bring to a boil, reduce heat to low and cook until slightly thickened, about 4 to 6 minutes.
  • In a large bowl, mix together the remaining flour, baking soda, and ¼ cup water. Mix with a fork until well combined, and use a tablespoon to drop balls of the dumpling mixture into the simmering sauce. Simmer until the dumplings are firm, about 4 to 5 minutes.
  • Add the green beans and butter to the chick’n and dumplings and stir gently. Cook until crisp-tender, about 1 minute. Taste and adjust the seasoning with salt and pepper.
  • Scoop the chick’n and dumplings into large shallow bowls and top with the crispy oyster mushrooms. 

Notes

MAKE IT YOURS: Change seasonings and veggies around and make the recipe yours.
*OYSTER MUSHROOM: In this recipe, the mushrooms become the chick’n.
**SERVINGS: Each serving will give out 15 gram of protein!
Keyword plant based, vegan
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