Chick'n 'n' dumplings

A comforting meal to end the day with.
 
recipe, vegan, vegetarian, dinner, dumplings
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Recipe from: 18 November 2015
Preparation time: 15 min
Cooking time: 5h 20 min
 
 

Ingredients

 
  • STEW:
  • 4
    Tbs
    olive oil
  • 1/4
    tsp
    garlic powder
  • 1/8
    tsp
    mustard powder
  • 1/8
    tsp
    chili powder
  • 1/4
    tsp
    salt
  • 1/4
    tsp
    pepper
  • 1
    Tbs
    fresh rosemary, chopped
  • 1
    tsp
    fresh thyme, chopped
  • 1
    yellow onion, chopped
  • 2
    cup
    chicken-free strips (e.g., Fry’s Chicken Strips), chopped into 1.3cm cubes
  • 5
    medium carrots, chopped
  • 1
    cup
    crimini mushrooms, chopped
  • 1
    cup
    celery root or celery, roughly chopped
  • 1/4
    cup
    Italian parsley, roughly chopped
  • 1/2
    cup
    dry red wine
  • 1
    cup
    vegetable stock
  • DUMPLINGS:
  • 1 1/4
    cup
    Bisquick original biscuit mix (or similar mix)
  • 1/2
    cup
    rice milk
  • 1
    tsp
    fresh thyme, chopped
Servings: Change Serving
 
 

Method

 
Add 2 tablespoons of olive oil to a large slow cooker and turn the heat to high. Add the herbs and spices, and toss them together. Then add the onion and cook for about 10 minutes, stirring occasionally.

While the onion is softening, put the remaining olive oil in a cast iron skillet over medium heat and toss the chick'n chunks until they start to brown and crisp, about 10 minutes.

Add the cubed chick'n and the remaining ingredients to the slow cooker; cover and cook on low for 5 hours.

Mix the dumpling ingredients together. About 35-40 minutes before the stew is done cooking, drop in the biscuit mixture by spoonfuls; cover, and cook on high until dumplings are completely cooked (when a knife through the middle comes out clean).

Scoop into large bowls and serve immediately.

Tip:
To enjoy this after work, start the stew in the morning with an extra half cup of vegetable stock. Let it cook for an extra 2 or 3 hours and then mix and add the dumplings in the evening.

Reprinted with permission of Colleen Borst.

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Read more on: dinner  |  recipe  |  vegetarian  |  vegan
 

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