This is a vegetarian twist on the classic southern dish, chicken and dumplings. Vegetarian “chik’n” replaces the traditional protein, and veggies are added for nutrition, flavor and color. You can also use seitan or baked tofu in place of the chik’n. This recipe can easily be made vegan by replacing the milk/butter with nondairy alternatives. I don’t have experience with gluten free flour, but I am sure you can substitute that for the AP flour as well.
(Adapted from www.keepitsimplefoods.com)