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Pumpkin Dumplings

1/2 cup canned solid-pack pumpkin
Egg Replacer, equivalent to 1 egg
1/2 tsp. sea salt
1/8 tsp. grated nutmeg
1/8 tsp. baking powder
1/2 cup all-purpose flour
3 Tbsp. Earth Balance margarine
1/2 cup vegan parmesan cheese

• Bring a large pot of salted water to a boil. Place the pumpkin, egg replacer, salt, nutmeg, and baking powder in a large bowl and whisk to blend. Mix in the flour (the dough will be soft).
• Dip a 1/2-teaspoon measuring spoon into the boiling water to moisten. Drop generous 1/2-teaspoonfuls of the dough into the water. Repeat until all the dough has been used.
• Boil the dumplings for approximately 10 minutes, or until cooked through. Using a slotted spoon, transfer to a colander and drain.
• Melt the vegan margarine in a large heavy skillet over medium heat. Add the dumplings. Sauté for approximately 8 minutes, or until beginning to brown. Transfer to a bowl and sprinkle with the vegan cheese before serving.

Makes 4 servings