Tempeh and Dumplings

When you think about making huge changes to your diet, you automatically think of all the things you won't be able to have. Well that is no longer a valid excuse! I have managed to veganize almost all of my favorite recipes and that includes my mom's Chicken and Dumplings. With the help of Tempeh, a traditional cultured soy product, this meal has a protein with a wonderful bite.

1/4 C Olive Oil

1/2 C Onion (chopped)

1/2 C Celery (chopped)

1 pkg Tempeh (cut in 3/4" slices, pre-steamed to reduce bitterness)

3-4    Carrots (cut into sticks)

1       Bay Leaf

1/4 C Whole Wheat Flour (or more for thicker gravy)

1/2 t   Salt

1/2 t   Pepper

6 C   Vegetable Both (Rapunzel vegan vegetable bouillon w/ sea salt & herbs)

Dumplings

1 C   Whole Wheat Pastry/All Purpose Flour

2 t    Baking Powder (aluminum free!)

1/2 t  Salt

1/4 C Earth Balance

3/4 C Soy, Almond or Hemp Milk

Preheat oil in large skillet on med/high and then sauté celery and onion until translucent.

Add carrot, tempeh and bay leaf; cover and cook until carrots are tender.

Combine flour, salt, pepper and broth separately getting broth to desired thickness.

Add to pan and bring to boil, then reduce to simmer.

Combine dry ingredients for dumplings by sifting or whisking together.

Cut in Earth Balance and stir in milk.

Drop spoonfuls of dumpling mixture into pan; cook uncovered 10 min, cover for another 10 min.