3/4 cup flour, or barley flour
1/2 cup flour, whole-grain wheat, or ww pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
2 1/2 cups vegetable broth
3 cups potato, diced
1 cup carrots, diced
1/2 cup onion, chopped
1 cup green peas, frozen, or other frozen veg
1/2 cup mushrooms, chopped (optional)
1/4 cup flour
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1/2 cup skim milk
1 tofu, Lofat block, cubed (10.5 oz) salt
In a large saucepan, bring vegetable broth to a boil over medium-high
heat. Add potatoes, cover, and cook 5 minutes. Add carrot,
onion, and celery (if using for or with peas). Cover and cook 3
minutes. Add peas (and/or other vegs) and mushrooms (if using).
Cover and cook 2 minutes or until vegs are tender.
In a small bowl, combine flour, pepper and poultry seasoning. Add
skim milk (or soy milk or water) and beat together well. Gradually
add to the vegetable mixture, stirring well. Over medium-high
heat, stir constantly for about 3 minutes, or until mixture is
thickened and bubbly. Remove from heat and stir in tofu cubes.
Add salt to taste.
To assemble. Heat oven to 350 degreesF. Spoon tofu-vegetable
mixture into 2 quart square casserole. Make dumplings out of crust
mixture. Bake 40 minutes or until crust is done. Let stand 10
minutes before serving.