Vegan Chick’n and Dumplings

Pull apart the oyster mushrooms. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add just 3 tbsp flour and a pinch of pepper to a large plate, mix to combine, and add oyster mushrooms to coat. Add floured oyster mushrooms to the hot skillet in a single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy oyster mushrooms to a paper towel-lined plate and sprinkle with salt. (4-serving: use 4 tbsp vegetable oil and 6 tbsp flour) TIPS: Work in batches for the 4 serving meal. We will use this skillet in the next step; you don’t need to clean it.

Return the large nonstick skillet to medium heat and add carrot, celery, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Add bouillon cube, coconut milk, thyme, and 1 cup water. Bring to a boil, reduce heat to low, and let sauce simmer until slightly thickened, 4 to 6 minutes. (4-serving: use 4 tbsp vegetable oil, 6 tbsp flour, 2 cups water)

Add remaining flour, baking soda, and ¼ cup water to a large bowl and mix with a fork. Drop heaping tablespoons of the dumpling mixture into the simmering sauce and cook until dumplings are firm and cooked through, 4 to 5 minutes. (4-serving: use ½ cup water)

Add green beans and butter to the dumplings and gently stir. Cook until green beans are crisp-tender, about 1 minute. Taste, and add salt and pepper as necessary.

Ladle the chick’n and dumplings into bowls and top with crispy oyster mushrooms. Bon appétit!