I love chicken and dumplings, which creates a problem, since I no longer eat chicken. But this recipe makes a wonderful substitution. I may even like it better than the original.

Vegetarian chicken and dumplings

For the Soup:
1/2 stick (4 Tbsp.) margarine or butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick’n Strips) or you can use white button mushrooms halved, if you don’t want to use a meat substitute
1 bay leaf

For the dumplings:
1 cup flour
1/2 t. salt
1 1/2 t. baking powder
1/2 c. milk (or soy milk)
2 T. oil or melted butter or margarine
1 T. chopped fresh parsley

Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
Add the carrots, faux chicken, and bay leaf.

Combine 1 cup flour, baking powder and 1/2 teaspoon salt in a medium bowl. Combine milk and oil. Add to the dry ingredients, along with the chopped fresh parsley. Stir just to moisten dry ingredients and drop by tablespoon directly into the boiling broth. Cover tightly. Return to the boil. Reduce heat without lifting cover and simmer about 15 minutes.