Comfort Foods: "Chicken" and Dumplings

Ever since we went vegan three years ago, there are certain foods that we crave because they were always associated with people or places or experiences.  For my husband, one of those was his grandmother's "pot pie", or in my family, chicken and dumplings.  So I decided to try out a vegan version and it was so good we all ate till we were about to pop.  I have been in the mood for autumn lately, so since it was a rainy day and kind of cool, I served it in big bowls and made wassail to drink with it.  The house smelled fantastic!  I got this recipe from www.vegcooking.com.
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine (I use Earth Balance)
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth (I used the broth from the seitan that I made)
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (I made some seitan earlier)
1 bay leaf
I also added mushrooms because I like them!
Procedure:
• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
• Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
• Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the carrots, faux chicken, and bay leaf.
• Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.