Vegan Chicken and Dumplings

I like to get all of my ingredients out first. Then I go in phases:

The Veggies:

I chopped lots of veggies. I even took fresh corn, shuck'd it (is that even how ya spell it? haha), then took a knife and ran it down each side giving me fresh corn kernals.
2 corn husk
1 zucchini
1 yellow squash
1 carrot
2 celery
1 potato
6 or 7 asparagus tips chopped then once more a bit down further

The Biscuits/Dumplings:

2 Cups Flour
1 Tablespoon baking powder
2 teaspoons of sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 C margarine
1 cube veggie bouillon
2/3 C soy milk
Dash of garlic, oregano, & paprika
In a bowl heat the margarine & bouillon together (I stick it in the microwave for a minute then blend) Add the remainder of the ingredients - Mix - Roll into 1-2 inch balls - Put the balls into a greased muffin pan. Bake at 450 degrees for 10-12 minutes or until brown. Remove & Set aside.

The Base:

In a large soup pan
Saute`
3 Tablespoons of Olive Oil
4 Tablespoons of Chopped Onion
1 Heaping Tablespoon Chopped Garlic
2 Large Veggie Bouillon Cubes
Let it brown a bit on medium heat and add
3/4 C Margarine
1/2 C Flour
This will give you a nice start to your base
Add 5 Cups of Water
3/4 C soy milk
Boil on medium high for 7-10 minutes

Add:

Chopped veggies
dash of oregano
dash of garlic powder
dash of parsely flakes
1 Package Seitan - thickly chopped & fried in 2 tablespoons of olive oil

Simmer:

I let this cook for a good 2-3 hours on low heat. The last 1/2 hour add the bisquits/dumplings to the stew. This will allow ample time for the dumplings to absorb some of the liquids.

This recipe makes approx 8-10 bowls of stew. Pairs well with organic beer & wine!