Vegetarian Chik'N And Dumplings - cooking recipe

Ingredients

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

Preparation

Thaw Chik'n. Combine flour with salt and pepper (to taste).
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).
Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
Stir in creamer and continue to simmer for 5 minutes.
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.
Remove bay leaf and serve immediately.