Combine just 3 tbsp flour and a pinch of pepper in large bowl. Add mushrooms and toss to coat. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat, add mushrooms in single layer, and cook until lightly browned and crispy, about 2 to 3 minutes per side. Transfer crispy mushrooms to paper towel-lined plate and sprinkle with salt.

Return same skillet to medium heat and add carrot, celery, onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened, about 4 to 5 minutes. Add broth concentrate, ¼ tsp salt, coconut milk, just 1 tsp thyme, and 1 cup water. Bring to a boil, reduce heat to low, and cook until slightly thickened, about 4 to 6 minutes.

Combine remaining flour, baking soda, and ¼ cup water in large bowl. Mix with fork until well combined. Drop heaping tablespoons of dumpling mixture into simmering sauce. Simmer until dumplings are firm, about 4 to 5 minutes.

Add green beans and butter to “chicken” & dumplings and stir gently. Cook until crisp-tender, about 1 minute. Season to taste with salt and pepper.

Top with crispy oyster mushrooms and serve family-style. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.