Vegetarian Chik'N And Dumplings

• Stew
• 2 1/2 cups Quorn tenders
• 1/2 cup all-purpose flour
• salt and pepper
• 2 tablespoons peanut oil
• 1 tablespoon margarine
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1 bay leaf
• 1 teaspoon fresh thyme, chopped (or about 1/2 tsp dried)
• 1 teaspoon fresh parsley, chopped (or about 1/2 tsp dried)
• 2 cups vegetable broth
• 1 cup heavy cream or 1 cup soy coffee creamer
• Dumplings
• 1 cup all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon dill, chopped
• 1/2 cup soymilk

1. Thaw Chik'n. Combine flour with salt and pepper (to taste).
2. Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan).
3. Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
4. Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
5. Stir in creamer and continue to simmer for 5 minutes.
6. Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
7. Remove bay leaf and serve immediately.

quorn tenders, allpurpose, salt, peanut oil, margarine, celery, onion, bay leaf, fresh thyme, fresh parsley, vegetable broth, heavy cream, dumplings, flour, baking powder, salt, dill, soymilk

Taken from www.food.com/recipe/vegetarian-chikn-and-dumplings-434631 (may not work)