Vegan Chick'n and Dumplings with Oyster Mushrooms & Green Beans
Nothing says "comfort" like mushroom gravy and dumplings.
INGREDIENTS
- 1/2 cup all-purpose flour (divided)
- 8 oz oyster mushrooms trimmed, torn into bite-size pieces
- 1 carrot peeled and diced
- 1 celery diced
- 1 yellow onion peeled and diced
- 1 garlic peeled and minced
- 4 tsp vegetable broth concentrate
- 5.5 oz coconut milk
- 1 tsp dried thyme
- 1 tsp baking soda
- 4 oz green beans trimmed and halved
- 2 tbsp vegan butter
- 2 tbsp vegetable oil*
- 1 to taste salt*
- 1 to taste pepper*
INSTRUCTIONS
Combine just 3 tbsp flour and a pinch of pepper in large bowl. Add mushrooms and toss to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium high heat, add mushrooms in single layer, and cook until lightly browned and crispy, about 2 to 3 minutes per side. Transfer crispy mushrooms to paper towel-lined plate and sprinkle with salt. (4-serving meal: use 6 tbsp flour, 4 tbsp vegetable oil)
Return same skillet to medium heat and add carrot, celery, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add broth concentrate, 1/2 tsp salt, 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 serving meal: use 1 tsp salt, 2 cup water)
Combine remaining flour, baking soda, and 1/4 cup water in large bowl. Mix with fork until well combined, and drop heaping tablespoons dumpling mixture into simmering sauce. Simmer until dumplings are firm, about 4 to 5 minutes. (4 serving meal: use 1/2 cup water)
Add green beans and butter to chick’n and dumplings and stir gently. Cook until crisp-tender, about 1 minute. Season to taste with salt and pepper.
Scoop chick’n and dumplings into large shallow bowls and top with crispy oyster mushrooms. Dig in!