Gardein Chick'n and Dumplings

Anyone who grew up in the south knows your pallatte can not go too long with out having some chicken dumplings. I have managed to go six years or so since my last tasting of this dish...I'm sure that will never happen again! Thank you Gardein for making such yummy stuff!

1 Cup soy milk
1 teaspoon apple cider vinegar
2 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
Egg replacer to replace 2 eggs (I like to use Enger-G Egg Replacer for these)

Mix the soy milk and vinegar together and set aside for at least 5 minutes. Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the egg replacer and soy milk mixture together. Pour the liquid in the dry ingredients and stir gently. Mix just until combined.

2 Tablespoons margarine (like Earth Balance)
1 Tablespoon olive oil
1/2 Cup carrot, chopped
1/2 Cup celery, chopped
4 cloves garlic, minced
2 bay leaves
1/4 Cup flour
6 Cups vegetable broth
1/4 cup soy cream or milk
1 package Gardein Chick'n Scallopini, thawed and chopped
Freshly ground black pepper

In a large soup pot, melt the margarine and olive oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the tablespoon of flour. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the broth stirring as you add. Let everything simmer for about 15 minutes. Stir in the soy milk or cream.

Add faux chick'n to the broth. Bring the soup up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the soup. Cook for about 10 - 15 minutes until the dumplings are firm and puffy. Grind some fresh pepper on top of each serving.

One thing I learned growing up in the south is for that last 10-15 minutes your soup is on cover the pot and walk away! Do NOT touch the chick'n and dumplings, take the lid off, nada. It will ruin the dumplings.


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