6-10 tiny whole white onions, peeled and halved (you can also add frozen)
2 teaspoons of dried thyme leaves
1 bay leaf
½ teaspoon salt
¼ teaspoon ground black pepper
1 small bunch of kale, veins removed and chopped into ribbons (optional)
Instructions
Dumplings
In a medium bowl, toss together the flour, cornmeal, baking powder and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended.
Add the vegetable broth and bring to boil. Add the carrots, potatoes and tiny whole onions and reduce to a simmer. Cook until the carrots, potatoes and onions are just tender, about 10-15 minutes. Stir in the kale and vegan chicken. Taste for seasonings and add more salt and pepper if needed.
Drop tablespoons of the dumpling batter in 16 clumps over the top of the stew. Reduce the heat to low, cover and simmer until the dumplings are cooked through, about 10 minutes. Discard the bay leaf and serve.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/vegan-chicken-and-dumplings/