Vegetarian Chicken and Dumplings

Recipe by BelovedRooster
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • herbes de provence or Italian herb seasoning
  • 2
    dried red chilies, crushed
  • salt and pepper
  • dumplings
  • 1
    cup flour
  • 2
    teaspoons baking powder
  • 12
    teaspoon salt
  • 12
    cup basil leaves, shredded
  • 12
    cup cream of mushroom soup
  • 14
    cup water
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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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