This Purple Carrot dish was the perfect comfort food dish! I’ve cooked with oyster mushrooms before, but I’ve never used King Oyster mushrooms. They were so easy to pull apart and resembled shredded chicken. I couldn’t believe this was a Vegan dish. The flavor and consistency was exactly like regular chicken and dumplings.
You can use this link and the Live Lean discount code of “carrot30” for $30 off your 1st box of meals!
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 garlic clove
- 8 oz oyster mushrooms
- 4 oz green beans
- ½ cup flour
- 1 not chick’n bouillon cube
- 5.5 oz coconut milk
- 1 tsp dried thyme
- ¼ tsp baking soda
- 1 tbsp vegan butter
- 2 tbsp vegetable oil
- Salt and pepper
Cooking Vegan Chick'n & Dumplings Video
1. ) Prepare the vegetables –
Peel and dice the carrot. Dice the celery. Peel and dice the onion. Peel and mince the garlic. Trim the oyster mushrooms by removing just the tough ends, about ½ inch. Pull the mushrooms apart. Halve the green beans.
Place a large nonstick skillet over medium high heat with 2 tbsp vegetable oil. Add just 3 tbsp flour to a large plate with a pinch of pepper and toss the mushroom pieces in it. Once the oil is hot, add the mushrooms in a single layer and cook until lightly browned and crispy, about 2 to 3 minutes per side. Transfer the crispy mushrooms to a paper towel-lined plate and sprinkle with salt.
Once the mushrooms are finished, reduce the heat to medium (no need to wipe the skillet clean) and add the diced carrot, celery, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the bouillon, coconut milk, dried thyme, and 1 cup water. Bring to a boil, reduce heat to low, and cook until slightly thickened, about 4 to 6 minutes.
In a large bowl, combine the remaining flour, baking soda, and ¼ cup water. Mix with a fork until well combined, and drop the dumpling mixture into the simmering sauce by the heaping spoonful. Simmer until the dumplings are firm, about 4 to 5 minutes.
Add the halved green beans and butter to the chick’n and dumplings and stir gently. Cook until crisp-tender, about 1 minute. Taste and adjust the seasoning with salt and pepper.
Scoop the chick’n and dumplings into large shallow bowls and top with crispy oyster mushrooms. Dig in!