For the dumplings:
- 2 cups all-purpose white flour
- 4 TBSP margarine
- 1/2 tsp salt
- 3/4 cup soy milk
- 1 large onion
- 3 large stalks celery
- 3 medium carrots
- 4 TBSP margarine
- 1/4 tsp celery salt
- 1/4 tsp black pepper
- 8 cups vegetable stock
- 1/4 cup corn starch
- 1 lb vegan "chicken" strips
- bay leaves
For the soup, first melt your margarine over medium-high heat. Add the carrots, onions, and celery; sauté until the onions are fragrant and the vegetables are soft. Add the corn starch, broth, salt, pepper, "chicken," and bay leaves. Bring to a low boil.
Now you should add the dumplings. You can roll the dumplings out and cut small squares, but I like to treat it like gnocchi. For this, roll a portion of the dough into a cylinder about a quarter of an inch wide and cut it into chunks between a quarter and a half of an inch long. Drop the chunks into the soup one at a time, stirring between each, and cook for about 25-30 minutes. Stir periodically to ensure that the dumplings do not stick.
Serves 8.