It’s not Chicken and Dumplings, but it’s just as delicious. Terkettes and Dumplings is true comfort food at its best. Enjoy!
- 2 Tbsp plus 1 tsp all-purpose flour, divided use
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 c Terkettes, cut in half-inch pieces (or use seitan)
- 2 Tbsp butter, divided use
- 1 Tbsp olive oil
- 1/4 c onion, minced
- 1/8 tsp granulated garlic
- 1/4 tsp dried tarragon
- 1 c chicken style vegetarian broth
- 1 bay leaf
- 1/2 c frozen or fresh carrots, sliced
- 1/2 c frozen or green beans, cut
- 1/2 c frozen peas
- 1 c milk (nonfat is fine)
- 1/4 tsp Vegeta (optional)
- In a small bowl, mix 1 Tbsp of the flour with salt and pepper. Dredge the Terkettes in the flour mixture and shake off the excess flour. In a 4-quart pot, heat 1 Tbsp of the butter and the olive oil over medium heat. Saute the Terkettes until they are brown on all sides; remove to a paper towel to drain.
- In the same pot with the residual oil, saute the onion until translucent and add the garlic and tarragon. Stir one more minute, then add the broth, bay leaf, carrots, green beans and peas. Bring to a boil, turn to low, and cover. Simmer for 10 minutes. Meanwhile sift the flour, salt and baking powder for the dumplings into a medium bowl and beat the egg with the milk and parsley in a separate small bowl. Do not blend. Set aside.
- Mix the remaining flour with the milk until completely smooth. Add to the pot and stir until thickened. Remove the bay leaf and add the remaining Tbsp of butter.
- Now add the egg mixture to the dry ingredients for the dumplings and stir only enough to blend. Drop by teaspoonfuls onto the hot Terkettes mixture. Don’t worry if they are not round. Bring back to a simmer, cover tightly, and simmer for 15 minutes. Serve hot.