Vegetarians often substitute beans, tofu, or seitan for meat in comfort food recipes, but these can often strike the wrong note. When I recall my mother’s chicken and dumplings, I remember a light broth with a simple stew and a shredded texture. Summer squash gives the texture and light flavor to this version.
Ingredients for the soup:
2 tsp Olive oil
1 medium onion, chopped
16 oz summer squash (any kind, frozen or fresh is fine)
3 cups broth (veggie or clear chicken)
1 carrot, chopped
2 bay leaves
1 tsp marjoram, thyme, or sage (to your taste preference — any savory herb would do)
Ingredients for the dumplings:
2 cups all purpose flour
1/2 tsp baking powder
1 tsp salt
1 tsp fresh herbs (pick something accompany the herb that you chose for the soup)
scant 2 cups milk
4) Then add 2 bay leaves and some chopped herbs. I added a tablespoon of fresh marjoram, but thyme or sage would also work. Let this simmer to break down the squash further and get it to shred … 20 to 30 minutes on medium to medium low heat.