Chicken and dumplings is one of my husband's favorite meals. I couldn't make it to the store to buy the chicken style seitan, so I made a 1/2 recipe of the Turkey Roast and cubed that up to substitute. What I really liked about this dumpling recipe is that the dumplings themselves were light and fluffy, not dense and difficult to deal with when you're only armed with a spoon. For tasting so good, it was relatively easy. Feel free to vary the vegetables; it's winter, so I like to use the frozen veggies vs. the supposedly fresh from Mexico ones. :-) The dumpling recipe is from the blog Vegan Dad; I've embedded the link to the recipe instead of writing it out per his request.
Ingredients:1 pound of chicken-style seitan
OR 1/2 recipe of Turkey Roast
2 T margarine
1 onion, diced
4 c. water
1/4 c. flour
1/2 t. salt
1/4 t. pepper
bay leaf
1 16-oz. pkg. mixed frozen vegetables
2 c. broccoli (either frozen and thawed or fresh)
1 recipe of dumplings http://vegandad.blogspot.com/2009/01/dumplings.html
Directions:
In a large pot over medium high heat, sautee' the onion in the margarine. In a separte bowl, whisk together the water, flour, salt, and pepper until it is smooth. Either cube up the turkey roast or cut the chicken so that it is bite sized. Add to pot along with flour water mixture. Heat to a simmer, and add in mixed veggies and broccoli. When it has reached a rolling boil, spoon in the dumpling dough. Cover, and cook for 10 more minutes at a brisk simmer.
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