This recipe came at a perfect time as the wind chill outside my door is colder than Alaska right now. I don’t live anywhere near Alaska, by the way. This is an excellent comfort food that will warm you up, fill you up, and won’t take much time to make.
Growing up my Mom often made chicken and dumplings, which was one of my favorites. I would watch her make the dumplings and I loved to help her cut them up and put them into the broth. The weird thing is, I always focused on eating the dumplings and would often pick the chicken out (a sign of things to come?) These days you can veganize pretty much anything, so I put my veganizing skills to the test by making dumplings without eggs and I used Jack Fruit as a chicken substitute. My oh my! I was warm and toasty after eating this yummy comfort food. Thanks, Mom, for the inspiration.
Ingredients for the broth:
— 2 boxes veggie broth (about 8 cups)
— 2 carrots, chopped
— 1 can jackfruit (optional — its just as good without, but this
could really fool people into thinking it was chicken)
Make sure you separate out the seeds and pithy stuff —
you only want the thin fibers
— About 1 cup frozen peas
Egg substitute: 1 T chickpea flour, 1 T regular flour, 1/4 c. water, splash of olive oil. Mix. This makes enough for 2 eggs, so use half.
Mix 2 cups flour and cut in a heaping T of shortening. Add the egg substitute and water (enough to make a stiff dough) Roll out to a thickness you like and cut into thin strips.