VegNews-Holiday_2019

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62 VegNews HOLIDAYS 2019

Dumpling!

Traditional chicken and dumplings is reimagined

with rich, earthy mushrooms and festive

pumpkin-sage dumplings.

by BRIAN L. PATTON

photo by ERIN & JEFF WYSOCARSKI

Wild Mushroom

Chicken Stew with

Pumpkin-Sage

Dumplings

As if dumplings weren’t delicious enough,

ours are infused with classic Thanksgiving

flavors like pumpkin, thyme, sage,

and cranberries.

Serves 6

For the stew:

1 / 4 cup vegan butter, divided

6 cups cups wild mushrooms, chopped

(see “Mushroom Mastery”)

2 teaspoons poultry seasoning

1 cup sliced celery

1 cup sliced carrot

1 cup roughly chopped onion

1 cup peeled and diced Yukon gold

potatoes

1 / 2 teaspoon salt

5 cloves garlic, minced

2 teaspoons chopped thyme

1 / 2 cup white wine

3 tablespoons all-purpose flour

4 cups vegan chicken broth

1 bay leaf

1 teaspoon white or yellow miso

1 tablespoon nutritional yeast

1 / 4 cup whole raw cashews, soaked

overnight, rinsed, and drained

1 / 2 cup plain unsweetened almond milk

6 fresh thyme sprigs, for garnish

For the Pumpkin-Sage Dumplings:

1 1 / 4 cups flour

1 tablespoon minced fresh sage

1 1 / 4 teaspoons baking powder

3 / 4 teaspoon salt

1 / 8 teaspoon black pepper

1 / 8 teaspoon ground nutmeg

2 tablespoons butter, chilled and cubed

1 / 4 cup dried cranberries

1 / 3 cup pumpkin purée

1 cup plain unsweetened

almond milk, divided

1. For the stew, in a large dutch oven or
   heavy pot with a lid over medium-high
   heat, warm 1 tablespoon butter. Add
   mushrooms and poultry seasoning, and
   toss to combine. Place another heavy pot
   on top of the mushrooms to compress
   while cooking for five minutes or until

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