If you are a “country-cookin” fan, you will want to put this vegan Chicken and Dumplings (or Chick’n and Dumplings) on your “Need to Try” list. I love re-creating favorite southern soul-food dishes. This one was definitely a winner.
It does look a little different than the rocking chair restaurant’s dish since I like to use biscuits (even before I became vegan) instead of traditional dumplings. Even so, straight from my husband’s mouth when he tried it was, “What is this? It’s really good!” Once I told him he said he could have eaten another whole bowl of the dumplings! Give it a try, and let me know what you think.
Vegan Chicken and Dumplings Recipe (aka Chick’n and Dumplins):
- 1 package Gardein Chick’n Scallopini
- 12 cups bouillon or vegetable stock, you can also use a mixture of stock and water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup Earth Balance butter
- 1 cup soy, almond or coconut milk
- 1 carrot, diced
- 1 celery stalk, diced
In a large stockpot, bring 12 cups of water with bouillon (or vegetable stock) to a boil.
While broth is heating, make your biscuit (dumpling) dough. In a large mixing bowl, whisk together the dry ingredients. Drop butter into dry mix by the teaspoonful. Mix together until you have coarse crumbles. (I use my hands, like a true southern girl). Gradually, stir in the milk until dough forms and starts to pull away from the sides of the bowl. Using your hands, knead the dough approximately 20 times.
Once broth is boiling, add carrots and celery to pot. Pinch off pieces of golf ball-size dumpling dough, and drop into pot. You will need to cook the dumplings in two batches so they do not stick together, adding more water to pot for second batch, if needed. Simmer for approximately 15 minutes, or until dumplings are cooked through.
While dumplings are cooking, cook Chick’n according to package directions. Chop into bite-size pieces.
The dumplings and stock will cook together creating a nice gravy-like base for your dish. Scoop dumplings with gravy and bits of carrot and celery into individual bowls. Tuck chick’n into each dish and serve.