Vegan Chick’n and Dumplings
with Oyster Mushrooms & Green Beans
- 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
- Large nonstick skillet
- Large pot
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!