No matter where I turn this time of year, I encounter recipes for Chicken and Dumplings that taunt me with their thick, chicken-y goodness. They’re a classic comfort food – right there next to the macaroni and cheese and beef stew – and now I can finally enjoy my own version with all of the hearty flavor and fluffy dumplings, but none of the meat.
This is what I call a “meatless miracle.”
The flavor comes from a hardworking combination of mushrooms, veggies, and fresh herbs. To show the detail, I took these photos before adding on more broth.
I think even chicken lovers could appreciate this version, because really, isn’t Chicken and Dumplings mostly about the dumplings?
We’ve still got a lot of weeks of winter ahead, so make time for this dish! It goes great with sweatpants and reruns of Law & Order. Trust me…
Vegetarian Chicken and Dumplings
Adapted from fresh365
4 tablespoons unsalted butter
1 large onion, diced
6 tablespoons all-purpose flour
6 cups vegetable broth
1/2 cup lowfat milk
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
1 teaspoon fresh thyme leaves
3 cups chopped mushrooms (10 oz)
2 cups chopped celery (6 stalks)
1 cup chopped carrots
2 tablespoons minced fresh chives
For the Dumplings
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup minced fresh herb (I just used the thyme and chives)
2 tablespoons unsalted butter, melted
3/4 cup lowfat milk
- In a large stockpot, melt butter over medium-high heat.
- Add onion, and sautee just until it begins to brown.
- Vigorously whisk in the flour.
- Add the vegetable broth, milk, salt, pepper, bay leaves and thyme.
- Bring to a boil, and add mushrooms, celery, carrots, and chives. Reduce heat and simmer for 20 minutes, or until vegetables are tender.
- In a large bowl, whisk together flour, baking powder, salt and herbs. Gently add the melted butter and milk, mixing until just barely combined. It’s okay to still see flour!
- Drop spoonfuls of batter into the pot. Cover and simmer until the dumplings are cooked, about 15 minutes. They are going to look wet on the outside, so if you aren’t sure, transfer a dumpling to a cutting board and cut into it, but DO NOT lift the lid before the 15 minutes. The trapped steam is what’s cooking those babies!