No Evil Foods

Ingredients

• 1 10-oz package, Comrade Cluck ‘No Chicken’ 
• 3 tablespoons olive oil  
• 3 cloves garlic, minced  
• 1 large white onion, chopped
• 3 stalks celery, chopped  
• 5 cups no-chicken stock 
• 1 teaspoon dried thyme 
• 2 teaspoons dried rubbed sage  
• 4 carrots, chopped
• 1 cup corn kernels, fresh or frozen  
• 1/2 cup peas, fresh or frozen  
• 4 tablespoons flour  
• 1/2 cup water 

For the Dumplings:

• 2 cups all-purpose flour 
• 1 tablespoon plus 1 teaspoon baking powder 
• 1 teaspoon freshly cracked black pepper 
• 1 teaspoon salt 
• 1 teaspoon dried thyme 
• 3/4 cup plant-based milk 
• 4 tablespoons vegan butter, melted 

For Garnish:

• Fresh parsley, chopped

The How-To

1. Over medium-high heat, add olive oil to the bottom of a heavy-bottomed Dutch oven. Unwrap Comrade Cluck from packaging and add to the heated oil, season with salt and pepper, and cook for about 5 minutes, tossing often until it has browned. Remove from the pot and set aside.  
2. Drizzle some more oil into the hot pot. Add the garlic, onions, and celery. Saute until the onions soften. Sprinkle 3 tablespoons of flour over the veggies and stir to coat. Cook for 1 minute. Return the Plant Meat to the pot and add the sage and thyme. Add 5 cups of no-chicken stock and quickly stir to combine. 
3. Add the carrots, corn, and peas. Bring to a boil, then reduce to a simmer while you mix up the dumpling ingredients.
4. In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.  
5. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.  
6. Using a large cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, giving each some space.  
7. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.  
8. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 
9. Cook for 15 minutes. Gently stir the soup/dumplings and then sacrifice one dumpling by cutting in half to make sure they are cooked through. 
10. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. Garnish with fresh parsley, if you’re into it.