Prep 20 mins
Cook 30 mins
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.
- 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
- herbes de provence or Italian herb seasoning
- 2 dried red chilies, crushed
- salt and pepper
- 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
- 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!
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
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.