Vegan Chick’n and Dumplings
with Oyster Mushrooms & Green Beans
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- 8 oz oyster mushrooms, ends trimmed
- ½ cup flour (divided)
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 onion, diced
- 1 garlic clove, minced
- 1 Not-Chick'n™ Bouillon Cube
- 5.5 oz coconut milk
- 1 tsp dried thyme
- ¼ tsp baking soda
- 4 oz green beans, halved
- 1 tbsp vegan butter
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Pull the oyster mushrooms apart. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. On a plate, combine just 3 tbsp flour and a pinch of pepper, and add mushrooms to coat. Add breaded mushrooms to the hot skillet in a single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy mushrooms to a paper towel-lined plate and sprinkle with salt. TIP: 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 the sauce simmer until slightly thickened, 4 to 6 minutes.
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.
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!