Monday, August 20, 2012

Vegan Style Classic Creamy "Chicken" and Dumplings

Vegan Classic Creamy "Chicken" and Dumplings

1 onion, diced
2 carrots, chopped
3 celery stalks including leaves, chopped
2 tsp minced garlic

*Saute these until onions are translucent

Add in the following (add or minus things to your taste)

6-8 button mushrooms, roughly chopped
small handful of fresh green beans, roughly chopped
1 ear of sweet corn, cut off the cob
1/2c of frozen peas (or fresh if you have them)
6 cups of water made into veggie stock (I like to use a vegan "chicken" bullion powder)
2-3 TBL Braggs amino acids
*Bring to a boil

Make a batch of your favorite drop biscuit dough (Like this one). After the stock has come to a boil plop in spoonfuls of the biscuit dough, enough to cover the top of the pot with a little room left around each biscuit since they will expand. Partially cover and cook for 10-15 minutes or until your carrots and biscuits are cooked through.

I like to add in pan seared setian to this but it is equally yummy without it (or maybe try it with chickpeas!).

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