Truman’s Vegan Chick’n and Dumplings

1 bag of vegan chick’n pieces

1 large onion, diced

3 King Oyster Mushrooms, diced (about 1-1 1/2 cup of your favorite mushroom)

2-4 tablespoons olive oil or vegan butter

1 quart vegetable stock (light-colored if possible)

2 bay leaves

about 1 teaspoon Herbes de Provence, (if using ground poultry seasoning, maybe 1/2 teaspoon)

3 cloves garlic, minced

Salt/Pepper

1 12-oz bag of mixed frozen peas & carrots

1/2 quart soy milk

1/4 cup all purpose flour

1 can vegan biscuits, cut into pieces using scissors

(DO NOT USE any “flakey” type canned biscuit because it will fall apart when cooked)

In a large pot or Instant Pot, sauté the vegan chick’n pieces with a small amount of oil until golden.  Remove from pot and set aside for now.  Then, sauté the diced onion with a small amount until golden.   Remove and set aside onions with the reserved vegan chick’n.  Sauté the mushrooms with a small amount of oil until golden.  Return the onions and reserved vegan chick’n back to the pot.  Add the vegetable stock, bay leaves, Herbes de Provence, and garlic.  Season with salt and pepper to taste.  If using an Instant Pot, pressure cook for 6 minutes with Natural release at the end.  If using a stove-top pot, bring to a boil then simmer for 20 minutes.

Then, add frozen mixed peas/carrots and soy milk.   Bring the soup mixture back to a boil.  Then reduce to a simmer.  In a separate bowl, dredge the cut biscuit pieces in flour to coat generously.  Add the coated biscuits to to the pot of soup.  In the pot, Sprinkle 1-2 tablespoons of leftover flour over the floured, cut biscuits.  This will help thicken the chick’n and dumplings.  Maintain a good simmer and allow the biscuits to cook until desired consistency (around 3-5 minutes).   Try not to stir the dumplings very much while cooking or they may fall apart.