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December 17, 2013

Chick'n 'n' Dumplings

A winner in the All Animals Meatless Monday Recipe Contest, 2013

Colleen Borst of Seattle, Wash.

  • Let a hearty bowl of this chick'n 'n' dumplings warm you on a chilly winter evening. Meredith Lee/For The HSUS

Serves 4 to 6


4 tablespoons olive oil
1/4 teaspoon garlic powder
1/8 teaspoon mustard powder
1/8 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 yellow onion, chopped
2 cups (450g) chicken-free strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped into 1/2-inch cubes
5 medium carrots, chopped
1 cup (225g) crimini mushrooms, chopped
1 cup (225g) celery root or celery, roughly chopped
1/4 cup (small bunch) Italian parsley, roughly chopped
1/2 cup (115ml) dry red wine
1 cup (225ml) vegetable stock

1 1/4 cups (295g) Bisquick (or similar, see recipe
1/2 cup (115ml) rice milk
1 teaspoon fresh thyme, chopped
1/2 cup (115g) Daiya cheddar-style cheese shreds (optional)  

Add 2 tablespoons of olive oil to a large slow cooker and turn the heat to high. Add the herbs and spices, and toss them together. Then add the onion and cook for about 10 minutes, stirring occasionally.

While the onion is softening, put the remaining olive oil in a cast iron skillet over medium heat and toss the chick'n chunks until they start to brown and crisp, about 10 minutes.

Add the cubed chick'n and the remaining ingredients to the slow cooker; cover and cook on low for 5 hours.

Mix the dumpling ingredients together. About 35-40 minutes before the stew is done cooking, drop in the mixture by spoonfuls; cover, and cook on high until dumplings are completely cooked (when a knife through the middle comes out clean). 

Scoop into large bowls and serve immediately.

This recipe by Colleen Borst was a winner in the All Animals Meatless Monday Recipe Contest, 2013.


All figures are per serving (assumes 6 servings).

Calories: 206
Fat: 10 g 
Carbs: 17 g
Fiber: 4 g
Protein: 9 g
Sodium: 420 mg