Vegetables And Dumplings

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.