Grandma's Chicken and Dumplings Veganized...

...People will often ask me 'just what do you vegans eat anyway'...to which question - I usually answer 'anything we want - we just make a vegan version of it'...

...so on another cold and snowy day - with a meeting at Church I wanted a warm, hearty, make ahead supper...

...so I got out an old recipe that my Grandma had published in her local paper for Chicken and Dumplings...I just used seitan chicken for the chicken and vegan chicken bouillon for the broth...easy-peasie...

...I made my dumplings by dropping the dough by spoonfuls into the bubbling pot - the way my Mama did it - instead of cutting them in strips...

...so very good and warm...perfect for a snowy, busy winter evening...


Grandma's Old-Fashioned Vegan Chicken and Dumplings

3 or 4 Seitan Chicken Breasts
2 quarts water
1 stalk of celery cut in 2 or 3 pieces
1/4 medium onion
2 Tablespoons of Vegan Chicken Bouillon
2 Cups self-rising flour
1/4 cup shortening - I used Earth Balance
1 cup water

Boil the seitan in the water and bouillon, adding the celery and onion. Cook for about 1 and 1/2 hours until the seitan is done. Add water from time to time to have about 2 quarts broth. Remove the seitan from the broth. Strain the broth and put it back on to boil.
Mix the flour and the Earth Balance and add enough water to make a medium stiff dough. Roll out on board to about 1/4 inch thickness. Cut in 3/4 inch strips. Add the stips (Or drop by teaspoonfuls) to the furiously boiling broth and boil about five mintes. Reduce heat and cook about 30 minutes more. Add the Seitan and it's ready to serve. Makes 6-8 servings.