I whipped this together one evening out of the blue during my vegetarian days – no real recipe served as a base other than measurements for dumplings. One taste, and it was as deep-down satisfying as anything I have tasted in a long time. Originally published in 2006, my diet has changed quite a bit and I now use Bob’s Gluten-free flour blend for my dumplings and real chicken, but have kept the original recipe here for my vegetarian readers.
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
herbes de provence or Italian herb seasoning
2 dried red chilies, crushed
salt and pepper
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
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.