Little Miss Vegetarian readers are the best! I asked for advice on how to thicken the "gravy" for the dumplins and I got an outpouring of responses! Thank you!
Many of you wanted the recipe, and I am more than happy to share it with you! I really hope you like it as much as I do! It's completely free of animal products.
- 6 cups of Not-Chick'n broth (vegan)
Note: These boullion cubes are made by "Edward & Sons" and you dissolve 3 cubes in 6 cups of water.
- A heaping 1/4 cup of thinly sliced carrots
- A heaping 1/4 cup of thinly sliced celery
- 2-3 green onions sliced
- 2 cups of all-purpose flour
- 1/4 cup + 2 tablespoons non-hydrogenated vegetable shortening
- salt and black pepper to taste
- Boil the carrots, celery, onions, and Not-Chick'n cubes in 6 cups of water for about 10 minutes, or until the vegetables are cooked almost all the way through.
- In a large bowl, add the flour, shortening, salt and pepper. Cut in the shortening with a pastry blender until it has a coarse consistency.
- Ladle out about 1 1/4 cups of broth from your pot. Let it sit in a bowl for a minute or two until it is no longer boiling.
- Add the broth to the flour and shortening mixture and mix gently with a spoon, until just incorporated. You need to be REALLY careful to not over-mix it, or the dough will become dense. You want it to be delicate. Don't worry about all of the flour mixing in.
- Roll the dough out to about 1/4 inch thick. Cut into strips or squares. I cut squares.
- Drop your dough squares into the gently boiling broth. If there is any flour left in your mixing bowl, just dump it right into the pot! Reduce heat and simmer for about 20-30 minutes, stirring pretty constantly. You don't want anything burning on the bottom of the pot. Your broth should get thick and gravy-like.
- Ready to serve! Serves about 4.
I have to admit that I snacked on some of the dough for the dumplins before I put them in the broth. I couldn't resist! That's the great thing about vegan cooking...you can do that!
P.S. This is a pastry blender:
|Photo from www.stockphotopro.com|