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Tuesday, December 20, 2011

Ficken (fake chicken) Stew with Optional Dumplings

(oops... I just realized that I had already posted this recipe a long time ago... but this version has dumplings!)
Why do they not call Quorn "Ficken"? Or something else like that- soycken? Anyway, this slightly altered recipe from Appetite for Reduction has become one of my absolute favorites over the last year. Now, I give it to you, along with a tip.

Does cutting onions make you tear up? Try putting them in the freezer for 10-15 minutes before you chop them. It really helps!

Chicken (ficken) Pot Pie Stew:

2 tsp. olive oil
2 carrots, chopped
1 onion, diced
3 celery ribs, diced
4-6 mushrooms, finely chopped
3 cloves of garlic
1/2 a bag of quorn chicken
4-5 cups veggie broth
+1 cup veggie broth mixed with 1/4 c. flour (added towards end, so keep seperate)
1 potato, cubed (optional)
1 c. frozen peas
1 tsp. sage

Assemble ingredients. Prepare dumpling dough if you'd like that. (3/4 c. flour+ 1.5 tsp. baking powder+ 1/4 tsp. salt+ 1/2 an egg + 6 Tbsp. milk= mix!)-- that was half a recipe, and the amount that I used for this dish. You can totally double it for a ton of dumplings!




Add carrots, celery, onion, garlic, and mushrooms to the pot with the oil. Cook for a few minutes, stirring, until the onion becomes translucent.




Then add the broth and the Quorn.




After the stew has cooked for another 20 minutes or so, and the vegetables are as done as you would like, add the frozen peas, sage, cup of broth with the flour, and cook for a few more minutes, until it starts to thicken. Drop the dumpling dough on top, and cook until it floats to the top and is done.




Serve with some salt and pepper. Delish!

2 comments:

  1. That looks really good! I used to make chicken pot pie in my omnivore days, and loved it. Now I make mushroom pot pie and it is equally good. I plan to try your dumpling version.

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  2. It's really great! I make it at least every other week. :)

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