Recipe

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• 8 cups water
• 3 tbsp chicken bouillon (i recommend better than bouillon no-chicken flavor)
• 1 tsp poultry seasoning
• 1/4 cup dried onion flakes
• 1 cup textured vegetable protein (i recommend the granules rather than chunks)
• 2 carrots, chopped
• 3 celery ribs, chopped
• 2 medium potatoes, chopped
• 1 (14 oz) can corn, undrained
• 1 zucchini, chopped
• 2 cups all-purpose flour
• 2 1/2 tsp sugar
• 1/2 tsp salt
• 1 1/8 tsp baking powder
• 1/2 cup non-fat powdered milk
• 2/3 cup fresh 1% low-fat milk
• 1/2 cup shortening , butter flavored

• 1 Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
• 2 Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
• 3 Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
• 4 Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
• 5 Stir in the milk and mix until the consistency of dough.
• 6 Add the zucchini to the stew. Return to boiling.
• 7 Drop in spoonfuls of dumplings into the stew.
• 8 Cook uncovered at a low boil for 10 minutes.
• 9 Cover and cook for another 10 minutes.
• 10 Serve warm, leftovers can be frozen.