Rosemary Vegan Chicklins & Dumplins Stew

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Tender rosemary dumplings, vegan chicken and veggies are simmered in a rich herbed broth in this hearty vegan chicken and dumplings stew from Mastering the Art of Vegan Cooking.

Well now. Here we are, post Memorial Day, temperatures steadily climbing, and I’m posting a recipe for comfort food. Hearty, heavy, veganized chicken and dumplings no less. Serious comfort food. You know what though? It was really freaking good comfort food. No regrets.

I didn’t really plan to post something like this in late May, but when I received a copy of Mastering the Art of Vegan Cooking

The one adjustment I did make was to substitute seitan for the vegan chicken called for in the recipe. Feel free to go with either ingredient choice if you make this. I don’t use commercial meat substitutes a whole lot in my kitchen or on this blog, but I do recognize that good quality meat substitutes have a place, particularly for those new to a vegetarian or vegan diet. The recipe, as well as many others in the book, includes brand recommendations where meat substitutes are called for, which is pretty helpful because they’re not always interchangeable.

On that note, I’ll say that this book would be perfect for veg newbies. The recipes are versatile, relatively easy, and have a wide appeal. The book also offers plenty of practical tips on stuff like how to stock your vegan pantry and how to food shop as a vegan. There’s an entire chapter devoted to recipes for repurposing leftovers, which is a topic pretty near and dear to my heart. It even gives you a cost estimate per serving for each dish, which is great because I’ve found cost to be one of the biggest concerns for those wishing to cut animal products from their diet.

The chicklins & dumplins stew weighs in at a mere $1.99 per serving, and is incredibly tasty. My husband and I ate this on a chillier day when we were both feeling a bit cranky and beat up after a rough week. Hang on to this one – I’m sure you’ll find room for a little comfort dining in your spring.

4.96 from 22 votes Print

Rosemary Vegan Chicklins & Dumplins Stew

Tender rosemary dumplings, vegan chicken and veggies are simmered in a rich herbed broth in this hearty vegan chicken and dumplings stew from Mastering the Art of Vegan Cooking. CourseEntree CuisineAmerican Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 4 -6 Author Annie and Dan Shannon

Ingredients

Chicklins Stew

2tablespoonsolive oil
1cupvegan chickendefrosted and diced (authors recommend Beyond Meat Chicken-Free Strips or Gardein Chick’n Scallopini, I used diced seitan)
½cupwhole wheat flour
5cupsvegan chicken broth or vegetable broth
1cupnutritional yeast
2tablespoonssoy sauce or Bragg’s Liquid Aminos
1teaspoondried thyme
11/2teaspoonsrubbed sage
2teaspoonsdried rosemarycrushed
1teaspoononion powder
1clovegarlicminced
¼teaspooncrushed black peppercornplus more to sprinkle over the top
2tablespoonschopped fresh parsley
¼teaspooncelery seed
2bay leaves
2carrotschopped
3stalks celerychopped
½cupfrozen peas

Dumplins

2cupsall-purpose flour
2teaspoonsbaking powder
½teaspoonsea salt
2tablespoonsvegan margarine
¾cupsoy milk
1teaspoondried rosemarycrushed

Instructions

Make the chicklins stew: In your favorite Dutch oven or stew pot, heat the olive oil over medium heat. Toss in the vegan chicken and cook until it is browned and has crispy edges. Transfer it to a plate lined with a paper towel to soak up any extra oil, leaving the oil in the pan.
Using a wooden spoon, stir the flour into the hot oil left in the pan. Add the vegan chicken broth and whisk in the nutritional yeast. Using a large wooden spoon, stir in the soy sauce, thyme, sage, rosemary, onion powder, garlic, peppercorns, parsley, celery seed, bay leaves, carrots, celery, and peas.
Reduce the heat to low, cover, and let simmer for 15 minutes.
Meanwhile, make the dumplins: In a large bowl, combine all the dumplins ingredients and use an electric handheld mixer to mix the ingredients until they form a firm batter.
If you like a large dumpling, roll a portion of the dough into a ball about the size of your palm—but if you want to get more servings out of one recipe, use a soup spoon to form smaller dumplings instead.
Raise the heat under the pot of stew to bring it to a boil. Drop the raw dumplings into the hot stew one at a time and stir them in with a wooden spoon. Make sure the dumplings get completely covered so they cook evenly.
Let the dumplings simmer in the stew for 10 to 15 minutes.
Single out the largest dumpling for sacrifice, remove it from the stew, and break it open. If it’s firm on the inside, you’re ready to eat! Mix in the cooked vegan chicken before serving with a few pinches of pepper over the top.