Lately I’ve been using the heck out of my slow cooker. And helping me along is one of my favorite cookbooks, The Vegan Slow Cooker by Kathy Hester. I’ve already cooked my way through a quarter of this book and am really impressed with Kathy’s recipes. All of them have been incredibly easy and very tasty. My favorite part of crock pot cooking is coming home and immediately smelling dinner. It’s almost like someone is actually cooking for me! (I wish!) This week I made chick’n and dumplings. This recipe is so easy to tailor to your tastes. Next time I make it, I’m going to add mushrooms and maybe some onions.
This is real comfort food and if you are live in the New England area, a snowy day like today is a good day for this meal. By the way, on my first go around cooking this, I tried making the dumplings with chickpea flour, it was a bust so I recommend against it.
Very slightly adapted from The Vegan Slow Cooker by Kathy Hester
For the stew:
1-1/2 cups of cubed chicken-flavored seitan (This recipe is my favorite for seitan)
6 medium carrots, chopped
2 celery stalks, chopped
4 cups of vegetable broth
1 bay leaf
1 tbsp of rosemary
1-1/2 tbsp of thyme
salt and pepper, to taste
2 cups of white whole wheat flour
1 tsp salt
1 tsp dried dill
1/4 tsp baking powder
1 cup almond milk
Drizzle a little bit of oil in your slow cooker and add all of the ingredients for the stew. Set your crock pot to cook on low for 8 hours.
About an hour before your stew is done, make the dumplings: combine all dumpling ingredients and stir until it becomes a dough. Roll out the mixture on a floured counter or silicon mat.
Cut into rectangles and place in the slow cooker. Stir them around a bit so they aren’t stuck on the top. Cook for another 30 minutes while the dough thickens. Serve warm.Pin It