Tender rosemary dumplings, vegan chicken and veggies are simmered in a rich herbed broth in this hearty vegan chicken and dumplings stew from Mastering the Art of Vegan Cooking.
Well now. Here we are, post Memorial Day, temperatures steadily climbing, and I’m posting a recipe for comfort food. Hearty, heavy, veganized chicken and dumplings no less. Serious comfort food. You know what though? It was really freaking good comfort food. No regrets.
I didn’t really plan to post something like this in late May, but when I received a copy of Mastering the Art of Vegan Cooking by Annie and Dan Shannon for review, along with an invitation to choose from a few recipes for posting, this vegan chicken and dumplings recipe was the one that grabbed me. I haven’t done nearly enough cookbook cooking since I began blogging. One of the nice things about cracking open a new cookbook and picking a recipe is that it’s often one I never would’ve come up with on my own, but no less delicious. I also tend to learn a thing or two when I branch out and start cooking according to someone else’s instructions. In this case I was dubious, for example, about throwing a whole cup of nutritional yeast into my stew, or using whole wheat flour as a thickener, but both worked out beautifully, and this was a delicious and indeed comforting dinner.
The one adjustment I did make was to substitute seitan for the vegan chicken called for in the recipe. Feel free to go with either ingredient choice if you make this. I don’t use commercial meat substitutes a whole lot in my kitchen or on this blog, but I do recognize that good quality meat substitutes have a place, particularly for those new to a vegetarian or vegan diet. The recipe, as well as many others in the book, includes brand recommendations where meat substitutes are called for, which is pretty helpful because they’re not always interchangeable.
On that note, I’ll say that this book would be perfect for veg newbies. The recipes are versatile, relatively easy, and have a wide appeal. The book also offers plenty of practical tips on stuff like how to stock your vegan pantry and how to food shop as a vegan. There’s an entire chapter devoted to recipes for repurposing leftovers, which is a topic pretty near and dear to my heart. It even gives you a cost estimate per serving for each dish, which is great because I’ve found cost to be one of the biggest concerns for those wishing to cut animal products from their diet.
The chicklins & dumplins stew weighs in at a mere $1.99 per serving, and is incredibly tasty. My husband and I ate this on a chillier day when we were both feeling a bit cranky and beat up after a rough week. Hang on to this one – I’m sure you’ll find room for a little comfort dining in your spring.
Rosemary Vegan Chicklins & Dumplins Stew
- 2 tablespoons olive oil
- 1 cup vegan chicken defrosted and diced (authors recommend Beyond Meat Chicken-Free Strips or Gardein Chick’n Scallopini, I used diced seitan)
- 1/2 cup whole wheat flour
- 5 cups vegan chicken broth or vegetable broth
- 1 cup nutritional yeast
- 2 tablespoons soy sauce or Bragg’s Liquid Aminos
- 1 teaspoon dried thyme
- 11/2 teaspoons rubbed sage
- 2 teaspoons dried rosemary crushed
- 1 teaspoon onion powder
- 1 clove garlic minced
- 1/4 teaspoon crushed black peppercorn plus more to sprinkle over the top
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon celery seed
- 2 bay leaves
- 2 carrots chopped
- 3 stalks celery chopped
- 1/2 cup frozen peas
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons vegan margarine
- 3/4 cup soy milk
- 1 teaspoon dried rosemary crushed
Make the chicklins stew: In your favorite Dutch oven or stew pot, heat the olive oil over medium heat. Toss in the vegan chicken and cook until it is browned and has crispy edges. Transfer it to a plate lined with a paper towel to soak up any extra oil, leaving the oil in the pan.
Using a wooden spoon, stir the flour into the hot oil left in the pan. Add the vegan chicken broth and whisk in the nutritional yeast. Using a large wooden spoon, stir in the soy sauce, thyme, sage, rosemary, onion powder, garlic, peppercorns, parsley, celery seed, bay leaves, carrots, celery, and peas.
Reduce the heat to low, cover, and let simmer for 15 minutes.
Meanwhile, make the dumplins: In a large bowl, combine all the dumplins ingredients and use an electric handheld mixer to mix the ingredients until they form a firm batter.
If you like a large dumpling, roll a portion of the dough into a ball about the size of your palm—but if you want to get more servings out of one recipe, use a soup spoon to form smaller dumplings instead.
Raise the heat under the pot of stew to bring it to a boil. Drop the raw dumplings into the hot stew one at a time and stir them in with a wooden spoon. Make sure the dumplings get completely covered so they cook evenly.
Let the dumplings simmer in the stew for 10 to 15 minutes.
Single out the largest dumpling for sacrifice, remove it from the stew, and break it open. If it’s firm on the inside, you’re ready to eat! Mix in the cooked vegan chicken before serving with a few pinches of pepper over the top.
Excerpted from the book MASTERING THE ART OF VEGAN COOKING by Annie and Dan Shannon. © 2015 by Annie and Dan Shannon. Reprinted by permission of Grand Central Life and Style. All rights reserved.