darlin' dumplins'

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'Tis the season for head colds and flu bugs!  I have been wanting to try my hand at a vegetarian version of chicken and dumplings for quite some time and finally got my chance today when I came down with a cold and had no chicken noodle soup on hand to comfort me.

The odd thing I often find about vegetarian food is it's insistence upon using fake meat products to fill out the meal.   Chicken and dumplings are no exception, even the PETA website includes a fake-meat substitute.  It kind of creeps me out.  There are plenty of ways to cook a filling, meat-free dish, with just veggies.

Very Veggie Dumplins'

Makes about 4 bowls

Broth
2 Tbsp butter
1/4 c. diced onion
3 Tbsp flour
3 c. vegetable broth
1/4 c. milk
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder

1 c. chopped mushrooms
1/2 c. chopped carrots
1 c. chopped potatoes
1/2 c. frozen peas

Dumplings
1 c. flour
1 tsp baking powder
a dash of salt
1 Tbsp garlic powder
1 tsp Italian herb mix (you can substitute any herb of your choosing)
1 Tbsp melted butter
1/3 c. milk

Recipe:

  • Melt butter over medium-high heat
  • Sautee onion in butter until it begins to brown
  • Mix in the flour
  • Add in the broth, milk, salt, pepper, garlic powder, and veggies.  Reduce heat and simmer until the veggies are tender.  The broth will still be a bit runny at this stage, don't worry! 
  • Mix together flour, baking powder, salt, garlic powder, and herbs.  Add melted butter and milk to the mixture, but don't mix it too throughly, there should still be some loose flour.
  • Using a teaspoon drop spoonfuls of batter into your broth.  Cover and continue to simmer for 15 minutes until the dumplings are fully cooked.  They will rise to the top when they are finished. 

Recipe has been adapted from The Apron Archives. 

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