Vegan Chick’n and Dumplings

Peel and dice the carrot(s). Dice the celery. Peel and dice the onion(s). Peel and mince the garlic. Trim oyster mushrooms by cutting ½ inch off the woody ends. Pull apart the oyster mushrooms. Halve the green beans.

Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium high heat. Add just 3 tbsp (6 tbsp) flour and a pinch of pepper to a large plate, stir, and add oyster mushrooms to coat. Add breaded 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. 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.

Once you’ve finished cooking the mushrooms, reduce heat to medium and add diced carrot, diced celery, diced onion, minced garlic, and a pinch of salt to the skillet. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Add bouillon cube(s), coconut milk, thyme, and 1 cup (2 cups) water. Bring to a boil, reduce heat to low, and let sauce simmer until slightly thickened, 4 to 6 minutes.

Add remaining flour, baking soda, and ¼ cup (½ 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 halved green beans and butter to the dumplings and gently stir. Cook until crisp-tender, about 1 minute. Taste, and add salt and pepper as necessary.

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