Easy Weeknight Dinners // Un-Recipe No. 39:
Chick’un Dumpling Soup Stuffed
12 stars stars based on 45 reviews
All the creamy, comforting goodness of chicken soup, in a stuffed potato. Recipe for homemade vegan dumplings and gravy included. Pin this post.
4 Russet Potatoes
1 Package Meatless Chick’un Strips
3 Ribs of Celery
1 Tbs. Olive Oil
1 ½ cups Vegetable Broth
3 Tbs. Earth Balance
¼ cup All Purpose Flour
1 tsp. Garlic Powder
5 cups Vegetable Broth
1 cup All Purpose Flour
1 Tbs. Earth Balance
2 tsp. Baking Powder
½ cup Non-Dairy Milk
1 tsp. Salt
1 tsp. Oregano
1 tsp. Garlic Powder
Sweet Potatoes: Pierce each russet potato with a fork and bake on a foil-lined sheet at 425 degrees for 60-75 minutes. When finished baking and cool enough to handle, cut a large vertical seam into each and gently pinch ends towards the center to open the potato for easy stuffing.
Sauté the Vegetable Filling: Thoroughly clean the leek, then chop leek, carrot and celery into small pieces. Heat a little olive oil in a pan. When hot, add the vegetables and sauté until tender. Scoop a generous portion into each baked potato.
Prepare the Chick’un: Prepare according to package directions. My favorite method is to lightly stir fry in a pan with a little oil.
Make and Boil the Wet Dumplings: Mix the flour, baking powder, softened Earth Balance, milk, salt, oregano and garlic powder in a bowl and whisk until the chunks have been worked out (use a fork if necessary to evenly distribute the Earth Balance). Fill a pot with vegetable broth and bring to a boil. Reduce heat to a simmer. Scoop a spoonful of dumpling batter into the simmering broth. Repeat until you’ve used up all your batter. The dumplings may fall apart a bit — that’s okay — you’ll have a variety of sizes. Let dumplings cook for 5-7 minutes and then check the doneness of one of the larger dumplings by removing with a slotted spoon and piercing with a fork. You want the dumplings to be soft and almost undercooked (depending on your preference, of course). When done, remove from heat and use a slotted spoon to place dumplings into each potato for serving.
Prepare the Gravy: Bring vegetable broth to a boil and reduce heat to medium. Melt Earth Balance in the warm broth. Add dry ingredients and whisk vigorously until gravy thickens. Immediately pour over stuffed potatoes.