Vegetarian Chicken & Dumplings

As a vegetarian, you come to terms with the fact that there are just some dishes you will never eat again. Your grandma’s chicken marsala. A Thanksgiving turkey. Bacon. But sometimes, it is not the food you are craving, but the feeling. Because food is more than taste—it is emotional. A great meal involves all your senses, and can conjure up amazing memories.

Such is the case with Lisa, a very sweet reader, who’s vegetarian husband longs for his mother’s Chicken & Dumplings. She wished to re-create the dish for their anniversary today. Did I have a recipe she asked? I did not. Which of course led me to dream about dumplings ALL DAY LONG. I too was longing for her mother-in-law’s homemade dish. I can just imagine her humming while chopping the vegetables, smiling down at her son while the butter melts, thoughtfully mixing together the dumpling batter.

So I researched. Pulled apart various recipes. And somewhere along the way came to realize that it is not the chicken that makes this dish. It is the hearty broth, made with flour and butter, the fluffy dumplings, mixed with care, and the big steaming bowl, served with love.

Happy Anniversary Lisa!

Vegetarian Chicken & Dumplings
serves 4-6

4 T unsalted butter
1 large onion, chopped
6 T all-purpose flour
3 T sherry cooking wine
6 c vegetable broth
1/2 c lowfat milk
2 t salt
1/2 t pepper
2 bay leaves
1 t fresh thyme leaves
3 c chopped mushrooms (10 oz)
2 c chopped celery (6 stalks)
1 c chopped carrots
1 c frozen peas
2 T minced fresh chives

Dumplings
2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh herb (I used chives, thyme & sage)
2 T unsalted butter, melted
3/4 c lowfat milk

In a large skillet, heat butter over medium-high heat. Add onion, and sauté until onion begin to brown, about 8-10 minutes. Whisk in the flour and sherry, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, pepper, bay leaves and thyme. Bring to a boil, and add mushrooms, celery, carrots, peas and chives. Reduce heat, and simmer 20 minutes, until vegetables are tender. Season to taste.

In a large bowl, stir together flour, baking powder, salt and herbs. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).

Drop dumpling batter into the simmering stew by heaping teaspoonfuls (about 15 total). Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape).