Vegan "chicken" and Dumpling Soup

Name: Vegan "chicken" and Dumpling Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 cups, 4-6 serving(s)
Ingredients: 1 1/4 cups whole wheat flour; 1 1/4 teaspoons baking powder; 1 teaspoon salt; 1/2 cup soymilk; 2 stalks celery, chopped; 1 teaspoon garlic powder; 2 carrots, diced; 1/2 teaspoon pepper; 1 cup textured vegetable protein; 8 cups vegetable broth; 3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce

Submitted by Chef #494531

"Really good substitution for the old winter favorite! I found this recipe on allanimals.org and made some changes to make it lower in fat."

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Ready In:: 50mins
Ingredients:: 11
Yields:: 8 cups
Serves:: 4-6

ingredients

Dumplings
1 ¹⁄₄ cups whole wheat flour
1 ¹⁄₄ teaspoons baking powder
1 teaspoon salt
¹⁄₂ cup soymilk
Soup
2 stalks celery, chopped
1 teaspoon garlic powder
2 carrots, diced
¹⁄₂ teaspoon pepper
1 cup textured vegetable protein
8 cups vegetable broth
3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce

directions

Put Celery in pot with some of the vegetable broth and cook until the celery is tender.
Add garlic and pepper and soy or Braggs as well as the rest of the broth.
Add the Carrots and fake Chicken.
Bring to a boil.
Add the dumplings a Tbsp at a time until the mixture is gone.
Reduce heat and simmer, stir slowly often and let cook for 20 minutes.
Note: you may need to add more or less of the soymilk. You want to make a soft dough for the dumplings.