Chickn’ and Dumplings

Strict Standards: Non-static method Locate_Api_Map::getMetaKey() should not be called statically in /home/uxhbg5d8jpni/public_html/mgwministry/wp-content/themes/churchope/functions.php on line 194

Submitted by Debi

2 large carrots, sliced
1 large white onion, cut in chunk
2 celery stalks, sliced
2 medium potatoes, peeled and chunked
1 can Loma Linda Meatless Tender Bits (or other meat substitute)
1 box organic no-chicken or vegetable broth (about 20 oz)
seasoned salt to taste
other seasonings as you may like
2 cup vegan biscuit dough (or mix)
2/3 cup plain soy milk

Place carrots, onions, celery, potatoes and Tender Bits in crock pot. Add seasonings and broth. Cover, set on low and cook 6 hours (or until you get home from work.)

Dumplings: Mix biscuit dough with soymilk.

About an hour before you’re ready to eat, drop spoonfuls of dumpling dough into crock-pot and turn crock-pot on high. Cook 1 hour.

Serves: 4-6

Preparation time: 20 minutes