Chick'n and Dumplins--vegan

I went through a three year period in my life where I was a vegetarian. There were plenty of veggie loafs, salads, tofu, and meat substitute. But I never tried the crock pot. This vegan dish sounds delish. I might recommend adding a few more spices, such as a dash of rosemary or tarragon.

Chick'n and Dumplins

2 large carrots, sliced medium thick
2 celery stalks, sliced
1 large white onion, cut in chunks
12 ounce of meat substitute (Loma Linda Meatless Tender Bits, Chik'n Strips, etc)
salt to taste
pepper to taste
20 ounces organic vegetable broth (about 2.5 cups)
2 cup vegan biscuit dough (or mix)
2/3 cup plain soymilk

Directions:
Place carrots, onions, celery, chik'n in crock pot. Add salt, pepper and broth. Cover, set on low and cook 6 hours or until all is tender.

Dumplings: Mix biscuit dough with soymilk. About an hour before you're ready to eat, drop spoonfulls of dumpling dough into crockpot and turn crockpot on high. Cook 1 hour.

Modified off a recipe found on VegWeb.com