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

Vegan Chick’n and Dumplings

with Oyster Mushrooms & Green Beans

dinner

Nuts Summer Recipes Spring Recipes Chef's Choice Winter Recipes Seasonal Menu Comfort Foods Soy-Free Dinner American Root Vegetables Beans/Legumes
SERVINGS
2 6
PREP & COOK TIME
60 min
CALORIES
430
FAT
20g
CARBOHYDRATES
54g
PROTEIN
12g

MAIN INGREDIENTS

  1. 6 oz diced carrot
  2. 3 celery stalks
  3. 2 onions
  4. 3 garlic cloves
  5. 16 oz oyster mushrooms
  6. 12 oz green beans
  7. 1½ cups flour
  8. 3 not chick’n bouillon cube
  9. 16.5 oz coconut milk
  10. 1 tbsp dried thyme
  11. ¾ tsp baking soda
  12. 3 tbsp vegan butter
  13. ¼ cup + 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
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Cook the mushrooms

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.

3
Make the sauce

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.

4
Make the dumplings

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.

5
Add the green beans

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.

6
Serve

Scoop the chick’n and dumplings into large shallow bowls and top with crispy oyster mushrooms. Dig in!