Modifying Recipe "Vegan Chicken and Dumplings Special"

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Ingredients:

INGREDIENTS FOR CASHEW CREAM
100g (3½ oz) cashew nuts
2½ cups water
INGREDIENTS FOR SAUCE
2 Tbsp olive oil
1 Tbsp vegan butter
1 medium sized onion, finely chopped
3 cloves garlic, finely chopped
2 bayleaves
450 g (1 lb) ‘chicken’ pieces (there are various brands available – I used Redwoods, or else Gardein is an option in the US & Canada – but check what brands you have in your own territory)
¼ cup all-purpose flour (for gluten-free see these links – US or UK)
2 tsp vegetable stock (available from here in the US or UK)
2-3 cups water
1 cup sweetcorn
6 button mushrooms
3 Tbsp sherry
Himalyan salt (available here in the US or UK)
¾ tsp dried thyme – fresh is better
black pepper
1 tsp agave nectar (available here in the US or UK)
INGREDIENTS FOR DUMPLINGS
2 Tbsp fresh parsley (with stalks)
2 tsp fresh rosemary (you could also use chives)
2 cups all-purpose flour (you can try this with gluten-free – see these links US or UK)
1 heaped tsp nutritional yeast (available from these links – US or UK)
2 tsp baking powder
¾ tsp salt
2 Tbsp vegan butter
1 cup vegan milk (I use Alpro – UK link)

Directions:

METHOD
First, make the cashew cream. Blend 2 cups of water with the cashew nuts in your blender (this is the ultimate blender).
Finely chop your onions and garlic (or stick them in the food processor), then fry them in a large saucepan in olive oil and butter over a medium heat.
Add in the bayleaves and thyme. As soon as your onion is transparent, add in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
Now add in your ‘chicken’ pieces and mushrooms, and mix (if using frozen, they will thaw) for about 3 minutes.
Then mix 2 teaspoons vegetable stock to the water, and add it in with the sherry, add the salt, pepper and agave too.
Let sauce simmer until it has thickened sufficiently to coat the back of a spoon – around 15 minutes, now stir in the cashew cream and the sweetcorn and leave it on a low heat for around 5 minutes . (Leave the bayleaves in).
METHOD FOR DUMPLINGS
In your food processor, add the fresh parsley and rosemary, and process until chopped finely.
Add your flour, and process.
Now add the nutritional yeast and baking powder.
Add the remaining ingredients and process until you have a good thick batter consistency.
Gently drop a tablespoon at a time into the simmering sauce mixture, making sure to keep enough distance between each dumpling, so that they don’t join together.
Poach the dumplings on the top of the sauce, turning them after a few minutes, taking care not to let them break. Continue cooking for a further 10 minutes or so on a low heat, checking that the dumplings are ready before serving. Then tuck in and Enjoy !
http://mouthwateringvegan.com/2013/04/17/chicken-dumplings-special/

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