Scrumptious Happy Chickn ‘n Rosemary Dumplins
I’ve made a bunch of versions of this and never written them down before now! It’s a pretty basic formula – onions, celery, carrots, peas, potatoes, broth, and something chicken’y like mushrooms, soy curls or even seitan and tofu. The roux is the key (toasting the flour) and lots of herbs for flavor. And of course the dumplings which I adapted from an Isa Chandra recipe (her Dilly Stew recipe is a staple at our house in the winter!).
I love to have fun with this when I am cooking – it’s a great palette for leftover veggies, frozen veggies, and potatoes. And if you keep it thick, it makes a great pot pie filling! Just make an easy pie crust, use a store-bought crust, or even frozen dairy-free puff pastry dough.
This is perfect holiday comfort food fare!
Scrumptious Happy Chickn ‘n Rosemary Dumplins
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
1 medium onion, diced
2 celery sticks, diced
1 carrot, diced
3 cloves garlic, minced
12 – 16 oz. Shredded trumpet mushrooms or 1 pack rehydrated soy curls (or combo of the two)
1.5 T of Herbs De Provence OR 1 tsp each of rosemary, thyme, marjoram, sage
1/4 cup flour (white whole wheat, all purpose, whole wheat pastry, brown rice or oat)
Salt and pepper
6 cups no chicken flavored broth (less for pot pie) like Edward & Sons or Better Than Bouillon No Chicken plus more if needed
1 large potato, diced
1/2 – 1 cup cashew cream (homemade), coconut milk or plant milk (like oat or soy) *if using cream for the dumplings, remove a couple T from your homemade cashew cream for the oil-free version. If not, use plant yogurt or apple sauce.)
1 cup frozen peas
optional: 1 cup chickpeas, drained, can also used cubed leftover “Ode To Corno Roast” or other mock chicken/trukey
For the dumplings:
1 1/2 cups all purpose flour, whole wheat pastry, or oat flour
2 teaspoons baking powder
1 tablespoon dried rosemary, crushed between your fingers
1/2 teaspoon salt
3/4 cup unsweetened almond milk (or soy)
2 T *cashew cream, coconut cream, or plant-based yogurt (if not oil-free, can use olive oil)
*cashew cream = 1 cup cashews and 1 cup water or broth or plantmilk blended until smooth
Instructions
If using, put soy curls in a bowl and cover with hot “No Chicken” broth to rehydrate. Drain (can re-use broth for stew).
Shred the trumpet mushrooms with a fork to resemble shredded chicken.
Heat a wide pot on medium to medium high heat.
Sauté the onions, celery and carrot and a pinch of salt, (can use a spritz of olive oil or vegetable broth to prevent sticking). Cook several minutes until the onions soften slightly about 7 minutes, splashing in broth as needed to prevent sticking. Add the garlic, mushrooms (and/or soy curls) and dried herbs and cook another minute or two until fragrant. Add the flour and cook, stirring frequently until toasty about 4 minutes. Whisk in the broth and then add the potatoes. Simmer until potatoes begin to soften, then add the peas and cream (and chickpeas if using). Turn down heat.
Make the cream: combine cashews and liquid and blend until smooth (if you don’t have a high speed blender soak them in boiling water for 15 minutes first).
Prepare the biscuit ingredients by whisking the dry ingredients together and then folding in the wet until a sticky dough is formed. Using a small ice cream scooper, drop the dough evenly around the top of the stew so the dumplings are not touching (about 12 or 14 little dumplings). Cover and cook 10 – 12 minutes, dunking the dumplings in the broth with the ladle to coat. They should be nice and firm. Garnish with fresh chopped parsley and freshly ground pepper.
