Vegan Chick’n and Dumplings with Oyster Mushrooms & Green Beans

Vegan Chick’n and Dumplings

with Oyster Mushrooms & Green Beans

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American Beans/Legumes Comfort Foods Hearty Vegetables Dinner Fall Recipes Soy-Free Root Vegetables Party Foods Winter Recipes
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SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
510
FAT
20g
CARBOHYDRATES
72g
PROTEIN
15g

MAIN INGREDIENTS

  1. 1 carrot
  2. 1 celery stalk
  3. 1 onion
  4. 1 clove garlic
  5. 8 oz oyster mushrooms
  6. 4 oz green beans
  7. ½ cup flour
  8. 1 not chick’n bouillon cube
  9. 5.5 oz coconut milk
  10. 1 tsp dried thyme
  11. ¼ tsp baking soda
  12. 1 tbsp vegan butter
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Vegan_Chickn_Dumplings_Step-1
Peel and dice the carrot. Dice the celery. Peel and dice the onion. Peel and mince the garlic. Trim the oyster mushrooms by removing just the tough, woody ends, about ½ inch. Halve the green beans.
2
Cook the mushrooms
Vegan_Chickn_Dumplings_Step-2
Add just 3 tbsp flour to a large plate with a pinch of pepper and toss the mushrooms in it. Place a large nonstick skillet over medium high heat with 2 tbsp vegetable oil. Once the oil is hot, add the mushrooms, in a single layer, and cook until lightly browned and crispy, about 2 to 3 minutes per side. Transfer the crispy mushrooms to a paper towel lined plate and sprinkle with salt. Cover to keep warm.
3
Make the sauce
Vegan_Chickn_Dumplings_Step-3
Return the skillet to medium heat (no need to wipe it clean) and add the diced carrot, diced celery, diced onion, minced garlic, and a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the bouillon cube, coconut milk, dried thyme, and 1 cup water. Bring to a boil, reduce heat to low and cook until slightly thickened, about 4 to 6 minutes.
4
Make the dumplings
Vegan_Chickn_Dumplings_Step-4
In a large bowl, mix together the remaining flour, baking soda, and ¼ cup water. Mix with a fork until well combined, and use a tablespoon to drop balls of the dumpling mixture into the simmering sauce. Simmer until the dumplings are firm, about 4 to 5 minutes.
5
Add the green beans
Vegan_Chickn_Dumplings_Step-5
Add the green beans and butter to the chick’n and dumplings and stir gently. Cook until crisp-tender, about 1 minute. Taste and adjust the seasoning with salt and pepper.
6
Serve
Vegan_Chickn_Dumplings_Step-6
Scoop the chick’n and dumplings into large shallow bowls and top with the crispy oyster mushrooms. Enjoy!