Vegetarian Chikn And Dumplings Recipes

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VEGETARIAN CHICKEN AND DUMPLINGS



Vegetarian Chicken and Dumplings image

I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.

Provided by BelovedRooster

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more)
3 mushrooms, quartered
2 carrots, chopped in chunks
5 new potatoes, quartered
1 zucchini, chopped in large pieces
4 leaves kale, shredded
2 cups broccoli florets
garlic
herbes de provence or Italian herb seasoning
2 dried red chilies, crushed
salt and pepper
dumplings
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup basil leaves, shredded
1/2 cup cream of mushroom soup
1/4 cup water

Steps:

  • Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
  • Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
  • While simmering, put flour, baking powder and salt in a bowl.
  • Add shredded basil leaves and soup to flour blend and mix well.
  • If dough is too dry add up to 1/4 cup more water.
  • Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
  • Buen Provecho!

Nutrition Facts : Calories 233.9, Fat 5.2, SaturatedFat 1, Sodium 551, Carbohydrate 39.4, Fiber 4, Sugar 3.8, Protein 9.7

VEGETARIAN CHIK'N AND DUMPLINGS



Vegetarian Chik'n and Dumplings image

My sister brought this recipe home from culinary school. She raved so much about it that I just had to vegetarianize it. Quorn is my favorite fake chicken product, but any brand would do.

Provided by danakscully64

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

2 1/2 cups Quorn tenders
1/2 cup all-purpose flour
salt and pepper
2 tablespoons peanut oil
1 tablespoon margarine
1/2 cup celery, chopped
1/2 cup onion, chopped
1 bay leaf
1 teaspoon fresh thyme, chopped (or about 1/2 tsp dried)
1 teaspoon fresh parsley, chopped (or about 1/2 tsp dried)
2 cups vegetable broth
1 cup heavy cream or 1 cup soy coffee creamer
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon dill, chopped
1/2 cup soymilk

Steps:

  • Thaw Chik'n. Combine flour with salt and pepper (to taste).
  • Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan).
  • Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
  • Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
  • Stir in creamer and continue to simmer for 5 minutes.
  • Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
  • Remove bay leaf and serve immediately.

Nutrition Facts : Calories 488.6, Fat 32.7, SaturatedFat 15.5, Cholesterol 81.5, Sodium 556.8, Carbohydrate 42, Fiber 2.2, Sugar 1.4, Protein 7.8

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