Vegan Chick'n and Dumplings

Add just 3 tbsp flour, mushrooms, and a pinch of pepper to a medium bowl and toss to coat. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add coated mushrooms 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 season with salt and pepper to taste. (4-serving meal: use 6 tbsp flour, 4 tbsp vegetable oil).

Return the same 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 meal: use 2 cups water).

Add just ¼ cup flour, just ¼ tsp 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 meal: use ½ cup flour, ½ tsp baking soda, ½ cup water). TIP: Keep remaining flour and baking soda for your own use.

Add green beans and butter to the dumplings and gently stir. Cook until green beans are crisp-tender, about 1 minute. Season with salt and pepper to taste.

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