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Chickn and Dumplins

What you need: 

2 large carrots, sliced
1 large white onion, chopped
2 celery stalks, sliced
19 ounces meat substitute (I use Loma Linda Meatless Tender Bits)
salt and pepper, to taste
1 (20 ounce) box vegetable broth
2 cups vegan biscuit mix
2/3 cup plain nondairy milk

What you do: 

1. Place carrots, onions, celery, and meat substitute in crock pot.
2. Add salt, pepper and broth. Cover, set on low, and cook 6 hours (or until you get home from work.)
3. For dumplings, mix biscuit mix with milk.
4. About 1 hour before you're ready to eat, drop spoonfulls of dumpling dough into crockpot and turn crockpot on high. Cook 1 hour.

Preparation Time: 
20 minutes
Cooking Time: 


This was really simple and tasty!



Oh my god, what a treat!  I didn't really follow the recipe, but I did use this to create a vegan chick'n and dumping dish... divinnnnne.  I accidentally made it too salty, but then my meat-loving dad and brother actually loved it, too.

My mom is from Arkansas, but we live in Philly, so she was always limited to reminiscing about good southern cuisine: there's no southern restaurants around here, and she never cooked a lot of southern food due to a) our health, and b) lack of skill with cooking dumplings and pie crusts from scratch.  I was sooooo excited to hear that biscuit dough can be used for the dumplings!  I can't wait to make this for my mom.



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