Vegan Chick'n and Dumplings
with Oyster Mushrooms & Green Beans
This classic comfort dish got a vegan makeover. Onion and garlic meet carrots and celery in the savory sauce, and green beans are cooked until just crisp-tender to keep their crunch. Crispy oyster mushrooms accompany the dumplings.
INGREDIENTS
- 1/2 cup all-purpose flour (divided)
- 8 oz oyster mushrooms, trimmed and torn into bite-size pieces
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 yellow onion, peeled and diced
- 1 garlic clove, 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*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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!
SIMILAR RECIPES
Herb Sausages with Caraway Roasted Potatoes & Maple Mustard Dressing
Roasted Carrot Hummus Bowls with Za’atar Vegetables & Cashew Cheese
Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
