Vegan Mock Chickn' Dumplings!!

In So Cal, we've been having some April showers, cold's & flu's.... ya know, the kind of conditions that SCREAM "Feed Me Comfort Food!!!"  So I decided to veganize an old family favorite.... and I must say that 24 hours later there are absolutely ZERO leftovers..... totally YUMMY!

Saute in dutch oven (or pan) til soft:

1 Tbsp. Olive Oil

1 small onion chopped

2-3 cloves garlic minced

1 cup celery chopped

1/4 tsp thyme

1/2 tsp rubbed sage

1 tsp basil

Add:

32 oz vegetable broth

1, 8oz package seitan, chopped

2 cups carrots chopped

1 Tbsp soy sauce

Bring to Boil, then lower heat, cover & simmer 10 minutes

*****Wait, what is seitan??  Here's a pic!!

And for more info check out one of our very first posts:
Yikes! What in the Heck is Seitan?

Can't find it at your local store? Feeling adventurous enough to make your own?
Click HERE to be transported to SEITAN 101.

Meanwhile Make Dumplings

In a bowl, mix dry ingredients:

4 cups flour

6 Tbsp snipped parsley

6 tsp baking powder

1 tsp basil

 1/4 tsp salt

Separately mix almond milk & oil, whisking. 

1 1/2 cup almond milk

3/4 cup sunflower oil

Pour into flour mixture, stirring until combined & doughy looking.

Drop atop bubbling stew, cover & simmer 15 minutes.

Check that toothpick comes out clean.

Remove & set aside 

dumplings and vegetables.

Make gravy:

Mix 1/4 cup flour with 1/2 cup cold water & 1 Tbsp Nutritional yeast until dissolved, set aside.

To reserved liquid in dutch oven or pan, add:

1 cup vegetable broth

Slowly whisk in flour/water mixture until blended.

Cook & stir until bubbly.

Cook & stir one minute more.

Season with salt & pepper as desired.

Return veggies to gravy.

Serve over dumplings.

COMFORT FOOD!!!

In Light and Love,

Mell

<3 <3 <3