Vegetarian Chicken and Dumplings Recipe
I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Vegetarian
▢ 16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice) ▢ 8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best) ▢ 1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more) ▢ 3 mushrooms, quartered ▢ 2 carrots, chopped in chunks ▢ 5 new potatoes, quartered ▢ 1 zucchini, chopped in large pieces ▢ 4 leaves kale, shredded ▢ 2 cups broccoli florets ▢ garlic ▢ herbes de provence or Italian herb seasoning ▢ 2 dried red chilies, crushed ▢ salt and pepper ▢ dumplings ▢ 1 cup flour ▢ 2 teaspoons baking powder ▢ 1/2 teaspoon salt ▢ 1/2 cup basil leaves, shredded ▢ 1/2 cup cream of mushroom soup ▢ 1/4 cup water
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Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
While simmering, put flour, baking powder and salt in a bowl.
Add shredded basil leaves and soup to flour blend and mix well.
If dough is too dry add up to 1/4 cup more water.
Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
Buen Provecho!
Serving: 304 g Calories: 233.9 kcal Carbohydrates: 39.4 g Protein: 9.7 g Fat: 5.2 g Saturated Fat: 1 g Sodium: 551 mg Fiber: 4 g Sugar: 3.8 g