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Vegan Chicken and Dumplings Special




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).


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 !


Added By: http://mouthwateringvegan.com