SAVORY SUNDAYS- VEGGIE STEW WITH DUMPLINGS

Hey folks,

Welcome to Savory Sunday!  I hope everyone's weekend is going well.  Spring is here, but I know it's still chilly in some parts so this stew recipe may be the ticket for some!!  Today's selection from vegweb sounds savory and hearty enough to hit the spot!  It sounds like a very involved recipe but the author assures it's a snap and well worth it!
VEGGIE STEW WITH DUMPLINGS

INGREDIENTS (use vegan versions):

Stew:

2 teaspoons vegetable stock concentrate

1 cup boiling water

1 teaspoon Herbs de Provence (rosemary, thyme, marjoram, summer savory, basil, sage and tarragon)

1 teaspoon oregano

2 tablespoons olive oil

1 cup turnip, peeled and diced

1 cup onion, chopped

1 cup carrot, diced

1/2 cup celery, sliced

1 clove garlic, minced

2 bay leaves

1 tablespoon fresh parsley, chopped

1/2 teaspoon rosemary

1/2 teaspoon basil

2 cups water

5 teaspoons tamari

2-3 potatoes, peeled and chopped

1 cup frozen peas

2 tablespoons cornstarch + 2 tablespoons water

salt and pepper, to taste
Dumplings:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup parsley, chopped

1/2 cup nondairy milk (I use soy)

2 tablespoons vegetable oil


DIRECTIONS:
For stew, blend first four ingredients and set aside. Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.

Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

For dumplings, sift dry ingredients together then add parsley. Mix milk with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew. Cover and cook for 15 minutes (Do NOT lift the lid!)

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