Winter is in full swing here and the cold weather has me craving for warm rib sticking comfort food. Today I am making another one of those cravings I have been having. Vegan chicken and dumplings. This wonderful flavorful dish will be a hit for your entire family.
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Blend cashews with water until a liquid. you might have to strain and reblend a few times.
Rough chop the Gardein pieces, coat with sea salt, peppers, and grains of paradise, mix well, then add flour and mix well.
In a large thick pot heated to medium high place vegan butter and olive oil. When melted and hot add the vegan chicken pieces and cook until browned, stirring occasionally. When browned, removed and set aside.
Next add the onion, carrots, celery, and garlic. Cook until onion is translucent. Next add the thyme and turmeric, cook for another minute, then add the vegetable broth, apple cider, and apple vinegar. Stir in the vegan chicken, cover pot and bring to a boil. Once boiling reduce heat to a simmer and cook for 20 minutes. When it is simmering, make the dumplings.
In a mixing bowl, sift in the dry ingredients. Next add the cashew cream and mix until just blended.
Now pour in 3/4 cup in the pot and combine. Taste for salt/pepper. Next with a tablespoon gently drop 1/2 to 1 tablespoon full of dumplings in pot. Add half of the minced parsley. Cover, leaving an opening and cook for 15 minutes. Remove from heat and let sit for at least another 10 before serving. Garnish with the remainder of the parsley.