Vegetable Stew with Herb Dumplings

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1 T oil

1 ½ c onion, minced

1 ½ c celery or celery root (peeled), diced

2 ½ c carrots or parsnips, diced

1 T chicken-style broth powder OR 1 t thyme, 1 t basil,2 t parsley (all dried)

⅓ c flour

4 c vegetable broth

5 ½ c vegetables ½-1 inch cubes (see info below)

2 t adobo sauce (from canned chipotles)

2 t smoked paprika or regular paprika

salt and fresh ground pepper

2 c nondairy milk (almond, soy, hemp, etc.)

1 c peas

mixed dumpling recipe below

Heat a large pot on medium-hot. Add the oil, onion, celery (root), carrot or parsnip, broth powder or herbs and flour. Cook until the onions and carrots are getting soft, about 7-10 minutes. Stir often.

Add the vegetable broth, whisking to combine with the flour and prevent lumps.

Depending on what kind of vegetables you used (see Vegetable info below), add your veggies,

adobo sauce, paprika, salt and pepper (to taste) and nondairy milk. Bring to a boil, reduce to a simmer and cook until the vegetables are tender (based on the info below).

Add the peas. Add the dumplings using a tablespoon to drop them on top of the simmering broth. Cover and cook for 15 minutes on medium-low, simmering.

Serve.

Vegetable Info:

1) Use all winter and root vegetables - which need longer to cook. Cook for 20 minutes.

2) Use all spring, summer and greens (kale, chard, collards) - which need less time to cook. If you are using all of these kinds of vegetables, cook the carrots until they are soft before adding these kinds of veggies or your carrots will not cook properly. Then cook for 5 minutes.

3) Use a mixture of the two - which need two different cooking times. Add all the winter/root vegetables, cook for 20 minutes and then add the spring/summer vegetables and cook for another 5 minutes.

Dumplings:

¼ c herbs, fresh, minced (parsley, thyme and/or oregano)

1 ⅓ nondairy milk

2 ¼ c premade biscuit mix OR

2 c flour

1 T sugar

1 T baking powder

1 t salt

⅓ c fat (shortening or margarine)

If using premade mix, mix the herbs, milk and the mix. Mix gently so the dumplings stay nice and light. Do this right before you are adding it to your broth.

If making your own, in a medium bowl mix the flour, sugar, baking powder and salt. Cut in the fat using two knives held together or your fingers. Squish the flour and the fat together until the fat is no bigger than a small pea.

Now add the herbs and the milk. Mix gently so the dumplings stay nice and light. Do this right before you are adding it to your broth.