Vegetarian Chicken And Dumplings

• 16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
• 8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
• 1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more)
• 3 mushrooms, quartered
• 2 carrots, chopped in chunks
• 5 new potatoes, quartered
• 1 zucchini, chopped in large pieces
• 4 leaves kale, shredded
• 2 cups broccoli florets
• garlic
• herbes de provence or Italian herb seasoning
• 2 dried red chilies, crushed
• salt and pepper
• dumplings
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup basil leaves, shredded
• 1/2 cup cream of mushroom soup
• 1/4 cup water

1. Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
2. Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
3. While simmering, put flour, baking powder and salt in a bowl.
4. Add shredded basil leaves and soup to flour blend and mix well.
5. If dough is too dry add up to 1/4 cup more water.
6. Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
7. Buen Provecho!

nuggets, cream of mushroom soup, vegetable broth, mushrooms, carrots, new potatoes, zucchini, kale, broccoli florets, garlic, herbes, red chilies, salt, dumplings, flour, baking powder, salt, basil, cream of mushroom soup, water

Taken from www.food.com/recipe/vegetarian-chicken-and-dumplings-187008 (may not work)