I saw this recipe for Dilly Stew with Rosemary Dumplings on the Post Punk Kitchen blog and knew I had to try it. I’ve been wanting to try a veganized version of chicken and dumplings and this looked too delicious to pass up. I followed the recipe pretty closely. The only modifications I tried was omitting the beans and adding Gardien chick’n instead to try to get closer to a chicken and dumplings dish. I also used Better Than Bouillon’s No Chicken broth.

I have to say that this dish was pretty easy and really tasty. One thing to note, when making the dumplings, you may have to add more soy milk. It’s been really dry here, so that may have been a factor. If the dough seems too dry, try adding in more soy milk a tablespoon at a time until you get a soft, moist consistency.