Best Vegetarian Chicken And Dumplings Recipes

CHICKPEAS AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Add the onion,garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook until the onions are translucent, about 6 minutes, stirring occasionally.
• Whisk together 3/4 cup flour, baking powder, salt, and dill in a medium bowl. Use a fork to gradually stir in 1/2 cup of milk. The batter should be a bit thicker than pancake batter, but still drop easily from a spoon; if it's too thick, add the additional milk 1 tablespoon at a time. Set aside.
• Sprinkle the remaining flour over the vegetables and stir to coat; cook for about a minute, or until the flour is golden brown. Pour in the wine and cook until it has evaporated, about 2 minutes.
• Add the broth, chickpeas, paprika and salt and pepper to the pot; bring just to a boil, then reduce the heat to a simmer.
• Drop the dumpling batter into the pot in heaping spoonfuls. You'll have enough batter for about 8 dumplings. (Keep them evenly spaced so they don't stick together as they cook.)
• Cover the pot and continue to simmer for 20 minutes, or until the potatoes are tender and the dumplings are firm to the touch and baked through. Remove the bay leaves and season with additional salt and pepper, if desired.

VEGETARIAN NO-CHICKEN AND DUMPLINGS

Steps:

• Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.
• Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
• Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn, and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.
• Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.

VEGETARIAN CHICKEN AND DUMPLINGS

Steps:

• 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!