Vegan Chick'n and Dumplings with Oyster Mushrooms & Green Beans
INGREDIENTS
- 6 oz diced carrot
- 3 celery stalks
- 2 onions
- 3 garlic cloves
- 16 oz oyster mushrooms
- 12 oz green beans
- 1½ cups flour
- 3 not chick’n bouillon cube
- 16.5 oz coconut milk
- 1 tbsp dried thyme
- ¾ tsp baking soda
- 3 tbsp vegan butter
- ¼ cup + 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Dice the celery. Peel and dice the onions. Peel and mince the garlic. Trim the oyster mushrooms by removing just the tough ends, about ½ inch. Pull the mushrooms apart. Halve the green beans.
Place a large nonstick skillet over medium high heat with ¼ cup vegetable oil. Add just ⅓ cup flour into a large bowl with ½ tsp pepper and toss the mushroom pieces in it. 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.
Place a large pot over medium-high heat with 2 tbsp vegetable oil. Add the celery, onion, garlic, diced carrot, and a pinch of salt. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add just 2 tbsp of the remaining flour, and cook, stirring constantly, until absorbed, about 2 to 3 minutes. Add the bouillon, coconut milk, dried thyme, and 2 cups water. Bring to a boil, reduce heat to low and cook until slightly thickened, about 4 to 6 minutes.
In a large bowl, combine the remaining flour, baking soda, and ¾ cup water. Mix with a fork until well combined, and drop the dumpling mixture into the simmering sauce by the heaping spoonful. Simmer until the dumplings are firm, about 4 to 5 minutes.
Add the halved 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.
Scoop the chick’n and dumplings into large shallow bowls and top with crispy oyster mushrooms. Dig in!