- 1 1/2 cup flour
- 1/2 tsp. salt
- 1/4 cup Crisco
- (optional) a bit of white pepper
- ice water
Toss the flour, salt, and white pepper. Mix in the crisco a little bit at a time by hand. It will look way too fluffy and crumbly, but that's good. Slowly add the ice water, just a splash at a time. Add enough that it all holds together, but not too the point that dough is elastic. Roll it out pretty thin, and cut into any shape you want. I prefer diamonds.
- 1/3 stick margarine or oil
- 1 onion, diced
- 2 celery stalks, diced or sliced
- 1/2 cup flour
- 2 boxes of vegan broth
- 1/4 tsp. celery salt or just celery seeds if that's all you have, depending mainly on wether you have low sodium broth
- a bunch of pepper
- 2 large carrots, diced or sliced
- 2 bay leaves
- 1/2 quorn loaf, shredded
- 1 cup frozen peas
Saute the margarine, shredded quorn, onion, and celery in a large sauce pan until soft. Add flour(slowly), salt and pepper to make a thick paste. Slowly mix in broth. Bring to a boil. Add the carrots and frozen peas. Reduce heat and simmer until carrots are soft. Add dumplings one by one. Simmer for another 15 - 20 minutes.