Vegetables And Dumplings

19 ingredients
10 steps

Ingredients

  • Stew
  • 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
  • Dumplings
  • 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. 1
    Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
  2. 2
    Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
  3. 3
    Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
  4. 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. 5
    Stir in the milk and mix until the consistency of dough.
  6. 6
    Add the zucchini to the stew. Return to boiling.
  7. 7
    Drop in spoonfuls of dumplings into the stew.
  8. 8
    Cook uncovered at a low boil for 10 minutes.
  9. 9
    Cover and cook for another 10 minutes.
  10. 10
    Serve warm, leftovers can be frozen.

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