2 1/2 cups mashed sweet potato
1 tablespoon margarine
2 tablespoons heavy cream
1 tablespoon brown sugar
1 cup seitan cheese
Preheat oven to 350 degrees F (175 degrees C).
Mush: Beef bouillon cube or 3/4 cup water. Reserve bouillon-seeded flour for garnish. Place the peas, carrots and potatoes into the heated water container, just enough for them to be moist enough to slip out of shapes. Let sit for about an hour.
Preheat oven to 350 degrees F (175 degrees C).
Mix the cream, margarine, brown sugar and broth into a bowl. Mix about half, and stir into mashed potatoes and 3/4 cup vegetable broth. Pour the mixtures through a strainer into a 1 4-quart baking dish.
Bake in preheated oven for 45 minutes or until bubbly and high. Cool slightly, and line soup dumplings in the pouring mixture. Garnish with large marshmallows to taste.