January 21, 2010

Veggie Stew with Dumplings

Recipe submitted (to vegweb.com) by Susan


2 teaspoon vegetable stock concentrate
1 cup boiling water
1 teaspoon Herbs de Provence*
1 teaspoon Oregano
2 tablespoon olive oil
1 cup turnip, peeled and diced
1 tablespoon fresh parsley, chopped
1 cup chopped onion
1 cup diced carrot
1/2 cup sliced celery
1 clove garlic, minced
2 bay leaves
1/2 teaspoon rosemary, and basil
2 cups water
5 teaspoon tamari
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tablespoon cornstarch + 2 tablespoon water
(I use what ever vegetables I have on hand, mushrooms are a super add).


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.

1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped parsley (or dried herbs)
1/2 cup soy milk
2 tbsp. vegetable oil

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!)

*Herbs de Provence is a French herb blend of rosemary, thyme, marjoram, summer savory, basil, sage & tarragon. Of course you can always just add these individually if your grocery store doesn't carry it. : )

I should have warned you guys that it (this recipe) has a lot of ingredients and looks lengthy. But I swear it a snap to make!

(I omit the tamari and cornstarch with water and use a package or two of Clubhouse gravy. Mix the gravy powder with a bit of cold water and add to stew just before dumplings. This is a staple in my house, a no fail recipe that even meat eaters love).

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