My mother made seriously good chicken and doughy, stick-to-your-ribs dumplings. Once I discovered seitan, I came up with my own vegan recipe for this comfort food. I hope you like it.
1 Tbsp extra light olive oil or canola oil
2 8-oz packages seitan
1 medium yellow or white onion
6 cups water
1 vegan vegetable or mock chicken (e.g. Not-Chick’n) bouillon cube
2 cups unbleached white all-purpose flour
1 tsp baking powder
¼ tsp ground thyme
¼ cup ice water
To Make It:
Cut the seitan into bite-size pieces if necessary. Dice the onion. Set aside.
Put a Dutch Oven on the stove top over medium heat. Mist with extra light olive oil or canola oil. Add the seitan. Cook, stirring occasionally, for about 5 minutes until lightly browned in spots. Remove from the pan. Add about 1 Tbsp oil to the pan. Add the onion and sauté for about 5 minutes until slightly translucent. Add 6 cups water and the bouillon cube.
Meanwhile, to make the dumplings, put the flour, baking powder and thyme into a medium mixing bowl. Stir to mix. Add ¼ cup ice water. Stir to mix thoroughly. The dough should be easy to work with—not sticky and not too dry. Add either a little water or a little flour if necessary.
Roll out the dough until it is about 1/8 inch thick. Cut it into long strips, then cut each strip into 4” sections. Drop strips into the broth. Cover, reduce heat to low, and simmer for about 20 minutes. Put the seitan back in the pan, cover and simmer for 10 to 20 more minutes, until heated through.
|Serving Size||1 1/2 cup|
|Number of Servings||6|
|Amount Per Serving|