Vegan Chicken and Dumplings

Ingredients

• Use a prepared faux chicken of your choice
Broth
• 1/4 cup margarine
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, diced
• 1 bay leaf
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups vegetable broth
Dumplings
• 3/4 cup non-dairy milk
• 1 teaspoon vinegar
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup margarine

Instructions

1. Sauté the margarine, onion, and celery in a large soup pot. Add carrot and bay leaf and cook until the vegetables are tender. Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil. Add chicken, cut into bite size pieces.
2. Mix the milk and vinegar and set aside for a few minutes. In a bowl combine the flour, baking powder and salt. Cut in the margarine until crumbly. Add the milk and vinegar and stir just until combined.
3. Drop the dough in spoonfuls into the broth. Cover the pot and reduce to simmer. Cook for 10 - 15 minutes, just until dumplings are cooked. Do not overcook.