Chicken and Dumplings

(I have given up on numbering the days. I've finished my original commitment, after all.) Even when made with seitan, and even with dumplings made with soymilk mixed with vinegar instead of buttermilk, chicken and dumplings is good ol' American  comfort food.

You definitely don't want to make the dumplings too big. They will take too long to cook, and may also take up your entire bowl when you go to serve. But this is overall a very easy dish to cook- enjoy.

• 1/4 cup margarine
• One large onion, chopped
• One cup celery, chopped
• 2 bay leaves
• 1/4 cup flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 cups vegetable broth
• 1 package chicken-flavored seitan

And for the dumplings:

• 3/4 cup soy milk
• 1 tsp. vinegar
• 2 cups flour (self rising)
• 1/4 cup margarine

1. Saute the onion and celery with margarine in a large dutch oven. Add bay leaves and flour when tender. Slowly mix in the broth, bring to a boil, and add seitan.

2. While simmering, make the dough for the dumplings. Combine soy milk and vinegar, and allow to sit for a few minutes. In a bowl cut the flour and margarine together until crumbly. Add the milk mixture and stir until combined. 

3. Drop the dough into the soup by spoonfuls. Cover and simmer for about 15 minutes (don't overcook- the dumplings will be rough).