Vegetables and Dumplings

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.