Vegetarian Chik'n and Dumplings

My sister brought this recipe home from culinary school. She raved so much about it that I just had to vegetarianize it. Quorn is my favorite fake chicken product, but any brand would do.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• Stew

• 2 1⁄2 cups Quorn tenders
• 1⁄2 cup all-purpose flour
•  salt and pepper
• 2  tablespoons  peanut oil
• 1  tablespoon margarine
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1  bay leaf
• 1  teaspoon fresh thyme, chopped (or about 1/2 tsp dried)
• 1  teaspoon fresh parsley, chopped (or about 1/2 tsp dried)
• 2  cups vegetable broth
• 1  cup heavy cream or 1  cup  soy coffee creamer

• Dumplings

• 1  cup all-purpose flour, sifted
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  tablespoon dill, chopped
• 1⁄2 cup soymilk

Directions

1. Thaw Chik'n. Combine flour with salt and pepper (to taste).
2. Heat oil/butter over med-high heat until hot, not smoking. Dip Chik'n in flour and shake off excess (since there will be little moisture, it may not stick very well. If you have a lot of extra flour, add a little of it to the pan).
3. Brown Chik'n on all sides (don't overcook, I only cooked them maybe 2-3 minutes).
4. Add celery and onion, cook 2 minutes. Add bay leaf, thyme, parsley, and stock. Bring to boil, cover, reduce heat, simmer 15 minutes.
5. Stir in creamer and continue to simmer for 5 minutes.
6. Prepare dumplings. Mix ingredients together to form a thick batter. Drop a TBL at a time into the stew. Cover tightly and cook 20 extra minutes.
7. Remove bay leaf and serve immediately.