Vegetarian Chicken and Dumplings |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
2. Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
3. While simmering, put flour, baking powder and salt in a bowl.
4. Add shredded basil leaves and soup to flour blend and mix well.
5. If dough is too dry add up to 1/4 cup more water.
6. Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
7. Buen Provecho!
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