Vegetarian Chicken and Dumplings

Name: Vegetarian Chicken and Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
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

Submitted by BelovedRooster

"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."

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Ready In:: 50mins
Ingredients:: 20
Serves:: 8

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

Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
While simmering, put flour, baking powder and salt in a bowl.
Add shredded basil leaves and soup to flour blend and mix well.
If dough is too dry add up to 1/4 cup more water.
Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
Buen Provecho!

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Reviews

This is a fantastic recipe. I was googling around for something like this last week because I was sick, and I'm a vegetarian. I love how hearty and flavorful this is. It tastes amazing. I just made it again, careful to cut the mushroom soup into the flour slowly as last time the dumpling mix turned out too moist. I used Amy's mushroom bisque soup which was amazing in this. I also used gardin chick'n strips, cut them into cubes and discarded the sauce. Amazing.

juliet.libes
This was great I made it last year and now we are making it again for a hearty Christmas dinner. My boyfriend who is a big meat eater loves it. And even requested it for dinner. One thing we noticed last time we made it was that we had to add more water. We now realize it may have been due to the fact that we used condensed cream of mushromm soup. And the dumplings were a little dense so we are adding a little more liquid. But overall the taste is spot on!! Oh its true with the imatation chik'n nuggets the breading falls and thickens the sauce

Bigmeka60
Wonderful flavor! I did use the Chin'n Veat (viggie "chicken" nuggets). The coating came off the nuggets which thickened the broth. Next time, I will use 5 cups of broth. I used 1 tsp herbes de provence and 1 clove garlic, minced and ommitted the kale and red chilies. The dumplings were only so-so... they were a little dense for my taste. This is a very hearty, flavorful kinda-chicken-and-dumplings. I will definitely make this again, and again.

MajKaj

RECIPE SUBMITTED BY

BelovedRooster

Seattle, WA

I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in! You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.

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