Hark! Lend me your ears, for I have a recipe that is certain to excite and please the senses. Are you craving a hearty meal that will warm your body and satisfy your hunger? Look no further than this vegetarian chik’n and dumplings recipe.
In these modern times, we need not compromise taste and comfort for the sake of dietary choices. This recipe offers a plant-based alternative to classic chicken and dumplings, without losing any of the traditional flavors.
With savory chik’n, tender dumplings, and fragrant herbs and spices, this dish is sure to become a favorite in your household. And fear not, for it is easy to prepare, even for those who are novices in the kitchen.
So gather round, friends, and let us embark on a culinary journey that marries compassion with delectable flavors.
Why You’ll Love This Recipe
Hark, all ye who seeketh thy sustenance, for I bring you a recipe most divine! A vegetarian chik’n and dumplings recipe, the foison of which shall make your taste buds dance with exultation. Why, pray thee, shall ye love this recipe thou may ask? Verily, let me expound upon the virtues of this glorious recipe.
Firstly, this delectable dish is plant-based and perfect for Meatless Mondays or any day you wish to nourish your body with wholesome ingredients. Rejoice! For this recipe contains Quorn tenders, a vegan chicken substitute that will tantalize your palate and give you the necessary protein boost.
Secondly, the dumplings are light and fluffy, yet hearty enough to immerse into the creamy stew. Ah! I hear you cry with joy at the thought of these vegan dumplings made from all-purpose flour, baking powder, and soy milk mingling amidst the delectable vegan chicken dumplings.
Thirdly, the broth is infused with fresh herbs like dill and thyme, along with aromatic bay leaves that shall titillate your senses. Combined with a rich roux made from margarine, all-purpose flour, and vegetable broth to create the creamy base for your vegetarian chicken dumplings stew.
So come hither dear friends and partake in this vegan feast. Be it lunch or dinner – this dish has got you covered. Surely the willowy tendrils of fragrant steam rising from this wondrous concoction have already stimulated thy appetite. Therefore abandon thine hesitation and indulge in this succulent chik’n and dumplings recipe without regret!
Let’s talk about the ingredients of this vegetarian chik’n and dumplings recipe. Don’t worry, you won’t need too much to make this hearty dish!
For the Chik’n Stew:
- 2 tablespoons of margarine
- 1 onion, diced
- 3 celery stalks, diced
- 8 oz of Quorn tenders or soy curls
- 4 cups of vegetable broth
- 1 bay leaf
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of fresh dill leaves
- Salt and pepper
For the Dumplings:
- 2 cups of all-purpose flour
- 4 teaspoons of baking powder
- 1 teaspoon of salt
- 1 cup of soymilk
- 1 tablespoon of fresh parsley leaves, chopped.
The Recipe How-To
Now that we have all of our ingredients prepared, let’s start cooking! This recipe has three main components: the chik’n stew, the dumplings and the chik’n broth. However, don’t worry about feeling overwhelmed – I’ll guide you through each step with ease.
For the Chik’n Stew:
- In a large pot or Dutch oven, melt 2 tablespoons of margarine over medium heat.
- Add 1 diced onion and 3 chopped celery stalks to the pot and sauté for 5-7 minutes until tender.
- Cut 2 cups of Quorn tenders into bite-size pieces, and add to the pot along with 6 cups of vegetable broth, 1 bay leaf, 1 teaspoon of fresh minced thyme and 1 teaspoon of fresh minced dill. Bring to a boil, then reduce heat to low and simmer for 10 minutes covered.
For the Dumplings:
- In a bowl, whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, and 1 teaspoon of salt until well combined.
- Cut in 4 tablespoons of cubed margarine until mixture resembles coarse meal.
- Gradually stir in 1 cup of soymilk, mixing until just combined.
- Drop dumpling dough by spoonfuls onto the top of the simmering chik’n stew (use a spoon or ice cream scoop). Cover and cook for 8-10 minutes or until dumplings are fluffy and cooked through.
For the Chik’n Broth:
- While the dumplings are cooking, in another saucepan over medium heat, dissolve 1 chick’n bouillon cube in 2 cups of boiling water.
- Stir in 8 oz of heavy cream, bring to a boil then immediately turn off heat.
Then you’re done! Serve your chik’n and dumplings hot with a drizzle of chik’n broth on top garnished with some fresh parsley or thyme leaves.
Just remember: be gentle when dropping your dumplings onto your stew as they have a tendency to stick together!
Substitutions and Variations
Hark! Fear not if thy ingredients be running low, for I hath some substitutions and variations to offer thee.
For those who prefer a soy-free option, thou may use diced celery, carrots, and potatoes instead of Quorn tenders. The lesser known soy curls may also be used as a substitute for the chik’n.
If thou art avoiding gluten, fear thee not. Instead of all-purpose flour, I offer thee my recommendation of using potato starch or cornstarch as a gluten-free option for the dumplings.
For a creamier texture, heavy cream can be used instead of soymilk when making the dumplings. Alternatively, for a lighter consistency and a hint of tanginess to contrast the savory flavors, original flavor non-dairy yogurt may be used.
To give thy dish an extra burst of herbaceousness, I suggest adding some fresh chives to the dumpling batter along with thyme and dill. Additionally, replace the traditional bay leaf with some rosemary sprigs to bring out the woody aroma.
Lastly, for those feeling adventurous and craving something different yet still undeniably delicious, consider making a vegetarian chicken Normandy style by adding apple cider vinegar and apple slices to thy stew.
So fret not if thou hath not all the exact ingredients called for in this recipe for divine chik’n and dumplings. Almost any vegetable and seasoning can be subbed in or added for extra flavor. Enjoy experimenting with your personal favorite variation of this meatless Monday quorn chik’n dumpling recipe!
Serving and Pairing
Greetings, dear readers! Once you’ve tried my Vegan Chik’n and Dumplings recipe, it’s time to think about what to serve with this delicious and hearty dish.
You can enjoy the vegan dumplings on their own or pair them with your favorite side dishes. Some ideas include a simple green salad with cherry tomatoes and cucumber, roasted carrots, steamed green beans, or sautéed mushrooms.
If you’re in the mood for something more substantial, try serving the chik’n and dumplings over mashed potatoes or rice. The creamy sauce of the dish goes particularly well with fluffy mashed potatoes or fluffy rice grains.
For those who love bread, a warm loaf of crusty bread is a perfect accompaniment to this meal. You can either choose to dip it into the sauce of the dish or use it to soak up the last bits of stew left in your bowl.
As for beverages that would complement this delectable vegan stew, I recommend pairing it with a light-bodied red wine such as Pinot Noir, a crisp white wine such as Sauvignon Blanc, or simply your favorite beer or cider.
Remember to savor each bite of this delicious vegan chik’n and dumplings recipe!
Make-Ahead, Storing and Reheating
Hearken, good reader! If you wish to prepare this plant-based delight ahead of time, then listen close. You must store the cabbage soup and dumplings separately so they do not become one during storage.
When making ahead, keep the dumplings in a separate container or bag from the soup as the dumplings may soak up all the liquid without being reheated first. I advise that you store them in your chilly-chamber where they will remain fresh for up to three days.
To reheat, warm the cabbage soup over low heat in a pot large enough to accommodate all contents. You will need to stir constantly as it may scorch easily. If your soup needs more broth, you may want to add some vegetable broth to bring it back to its original consistency.
The dumplings should be reheated separately in boiling vegetable broth, stirring occasionally, until heated through. Do this away from the cabbage soup pot if possible. This will prevent the vegan dumplings from sticking together and becoming gummy.
Once heated through, drop the dumplings back into your reheated cabbage soup and continue warming everything for an additional five minutes or so. It is important not to overheat your plant-based chicken and dumplings or else they may become mushy.
And there you have it, tis an easy process for make-ahead meals or better yet, leftovers!
Tips for Perfect Results
If you’re looking to create a delicious vegetarian Chik’n and Dumplings recipe, there are several tips to keep in mind for getting the perfect results. Here are some of my top tips for crafting a savory and satisfying dish that’s sure to impress.
1. Use the Right Flour
While all-purpose flour is the go-to choice for many recipes, it’s essential for this recipe. All-purpose flour provides the right texture and consistency needed to make the dumplings vegan, which is necessary for vegetarians.
2. Keep the Dumplings from Sticking Together
To avoid your dumplings sticking together, be sure to give them enough space in the pot. Don’t overcrowd, and stir your pot often enough to prevent them from adhering to each other.
3. Optimal Dumpling Size
Since this dish is hearty and filling, I recommend making your dumplings on the larger side, around 2-3 inches in diameter. This way, they can hold onto enough filling while still being small enough not to overtake the dish.
4. Add Flavor through Seasonings
Don’t be afraid to get creative with spices and seasonings as you make this meal. For instance, using fresh herbs like thyme, parsley, and dill alongside your broth mixture gives enhanced flavor complexity that makes a difference in the taste of your soup.
5. Adjust Consistency with Soy Milk or Heavy Cream
On top of water or broth, your liquid choice may affect how thick or thin the soup turns out. If you prefer a thicker broth use more heavy cream while if you prefer a lighter broth consistency try adding more-soy milk.
By following these tips along with careful attention to detail for scaling ingredient volume according to serving size criterias you can ensure that you get maximum flavor expression and a result that will delight your taste buds every time you create this plant-based recipe!
Now that you have learned all about this delectable Vegetarian Chik’n and Dumplings Recipe, it’s time to address a few frequently asked questions that may arise during the cooking process. Below, I offer insights into common concerns and share advice on how to troubleshoot small issues that may arise along the way. Read on and don’t hesitate to comment or reach out with additional questions – I’m here to help!
What is a good thickener for chicken and dumplings?
In order to add a thicker consistency to our chicken and dumplings dish, we can utilize the power of cornstarch. Our recipe calls for a combination of 1 cup of cool water and 2 tablespoons of cornstarch, which gets mixed together thoroughly. Once the dish is brought back to a boiling point, the cornstarch mixture can then be added in and stirred in well. This will contribute to a delicious and hearty texture that will leave you feeling satisfied.
How do you thicken chicken and dumplings without cream of chicken?
Before adding dumplings to the chicken soup, it’s best to thicken the soup base to give it a richer texture. A useful technique for this is to take out approximately 1/3 cup of the soup’s liquid and transfer it into a separate bowl. To this, add 2 teaspoons of cornstarch and whisk to get a smooth mixture. Once done, pour this back into the soup pot and stir it in to enhance the soup’s thickness.
What are vegan dumplings made of?
The recipe features scrumptious vegan dumplings that are crafted using fresh homemade dumpling wrappers, also known as wonton wrappers. Inside these dumplings, you’ll find a lip-smacking filling composed of mushrooms, tofu, spring onions and cabbage.
How do you keep chicken and dumplings from sticking together?
To prevent dumplings from sticking to one another, I recommend adding a generous amount of butter and giving them one last dunk in the broth. After that, reduce the heat to medium-low and let the dumplings cook for around 8 to 10 minutes. Once the cooking time has elapsed, all you need to do is add the chicken to the pot and let it simmer until thoroughly heated. And voila, your delicious dumplings are now ready to be savored!
In conclusion, this Vegetarian Chik’n and Dumplings recipe is perfect for anyone who loves the taste of traditional chik’n and dumplings but wants to enjoy a meatless version. With the help of Quorn tenders, soy curls or other vegan chicken alternatives, you won’t miss the meat at all! The dumplings made with all-purpose flour and baking powder are soft, fluffy and perfectly seasoned with dill and salt. The fresh herbs like parsley and thyme add a pop of flavor, making each bite simply irresistible.
Not only is this recipe delicious, it’s also versatile. You can substitute the vegetables with what you have on hand, or add in additional ones like carrots or green beans. Serving this dish with a side salad or some crusty bread makes for a complete and comforting meal that will please even the toughest of critics.
Lastly, as we strive towards a more plant-based diet for our health and environmental concerns, this recipe is ideal for a Meatless Monday Quorn Chik n dumplings recipe or any day of the week! So why not give it a try? Your taste buds (and maybe even your body and planet) will thank you!
Vegetarian Chik’n and Dumplings Recipe
- 2 1/2 cups Quorn tenders
- 1/2 cup all-purpose flour
- salt and pepper
- 2 tablespoons peanut oil
- 1 tablespoon margarine
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped (or about 1/2 tsp dried)
- 1 teaspoon fresh parsley, chopped (or about 1/2 tsp dried)
- 2 cups vegetable broth
- 1 cup heavy cream or 1 cup soy coffee creamer
- 1 cup all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon dill, chopped
- 1/2 cup soymilk
- Thaw Chik'n. Combine flour with salt and pepper (to taste).
- Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan).
- Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
- Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
- Stir in creamer and continue to simmer for 5 minutes.
- Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
- Remove bay leaf and serve immediately.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.