Chik'n and Dumplins
Comfort food at its vegan finest.
6 pieces of chik’n seitan ( you can use homemade seitan or I like the chick’n scallopini patties from Gardein)
4 cups vegetable broth
½ cup unbleached AP flour
2 tablespoons oil
1 yellow onion, chopped
3 tablespoons butter
2 cloves garlic, minced
2 cups red and green peppers, sliced
1 ½ cups carrots, peeled and sliced
2 cups unbleached AP flour
2 tablespoons parsley
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons butter, melted
¾ cup soy milk
1 tablespoon apple cider vinegar
In large 5qt sauce pan, over medium high heat add butter and melt. Add onions and garlic cook for 4-5 minutes or until onions are soft. Add peppers and carrots, cook for additional 4-5 minutes, until tender. Stir in the flour, cook for about 3 minutes, add broth to pan and mix well until all ingredients are combined. Add pieces of cook seitan to the broth mixture. Reduce heat to low and simmer for 15-20 minutes.
Combine apple cider vinegar to soy milk, set aside to curdle. In mixing bowl , whisk all dry ingredients, flour, baking powder, baking soda, salt and pepper. Add milk mixture, parsley and melted butter to the dry ingredients. Dough will be sticky. Roll golf ball size dumplins and drop into broth mixture.
Still on low heat simmer for additional 15-20 minutes until dumpling are firm. ENJOY!