Vegetarian Chicken And Dumplings - cooking recipe

Ingredients

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

Preparation

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