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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This a vegetarian version of the old-fashioned chicken and dumplings. These are the veggies I prefer, but you can add any ones you'd like. Some alternatives would be green beans, spinach, mushrooms, turnips, peas, etc. You can make this a little faster by using a baking mix like Bisquick to prepare the dumplings. Ingredients:
8 cups water |
3 tablespoons chicken bouillon (i recommend better than bouillon no-chicken flavor) |
1 teaspoon poultry seasoning |
1/4 cup dried onion flakes |
1 cup textured vegetable protein (i recommend the granules rather than chunks) |
2 carrots, chopped |
3 celery ribs, chopped |
2 medium potatoes, chopped |
1 (14 ounce) can corn, undrained |
1 zucchini, chopped |
2 cups all-purpose flour |
2 1/2 teaspoons sugar |
1/2 teaspoon salt |
1 1/8 teaspoons baking powder |
1/2 cup non-fat powdered milk |
2/3 cup fresh 1% low-fat milk |
1/2 cup shortening, butter flavored |
Directions:
1. Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
2. Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
3. Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
4. Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
5. Stir in the milk and mix until the consistency of dough.
6. Add the zucchini to the stew. Return to boiling.
7. Drop in spoonfuls of dumplings into the stew.
8. Cook uncovered at a low boil for 10 minutes.
9. Cover and cook for another 10 minutes.
10. Serve warm, leftovers can be frozen.
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