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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