Vegan "Chickn" and Dumplings Soup

For soup base, you will need:

1 package vegan "chickn" style strips (ex: Morningstar Farms)
1 container of Fantastic No Chickn Broth
1 Tablespoon La Chikky Seasoning or other brand of vegan chickn style seasoning
vegetable oil (enough for sauteeing)
2 leeks- use white part only
1 onion, chopped small
3 celery stalks, chopped
1/4 teaspoon thyme
bunch of fresh parsley
bay leaf

For dumplings you will need:

2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons celery salt
4 tablespoons melted Earth Balance Margarine
1/2 cup water
6 tablespoons soymilk

Heat oil in a large pot. Add onion, leek, bay leaf, parsley and thyme. Cook for approximately 12 minutes until the leeks and onions start to look transparent. Turn heat up to medium-high and put the rest of the vegetables in the pot. Stir occasionally. When carrots start to get soft, add 4 cups water and 4 cups (1 package) Fantastic No Chicken Broth. Add a little salt, cover and bring to a boil.

Now, start on the dumplings. Mix all the dumpling ingredients together. Sprinkle flour onto a flat surface and knead the dough for a minute or so. Let the dough rest for 5 minutes. Roll it out to 1/4 to 1/8 inch thick. Cut into squares, that are no more than 1 inch by 1 inch.

Drop the dumplings into the boiling soup, cover and simmer for approx. 25 minutes or until dumplings no longer seem doughy.