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Veggie Stew with Dumplings

What you need: 

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

What you do: 

1. 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.
2. 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.
3. 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!)
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!'

Preparation Time: 
Cooking Time: 
Recipe Category: 


Made this for New Years Eve dinner, was incredible!  Even my omni husband ate it and raved!

Made some small changes:
Used a crockpot
Doubled the veggies
Less tamari sauce
Used veggie broth instead of water

This recipe is a keeper! THANK YOU!



I made this to try to fight off a cold.  It was really, really, good, and much easier than the long recipe would suggest.  I have never had dumplings like this (in my neck of the woods, dumplings are rolled thinly and cut like huge egg noodles), but they were very yummy.  I put in way more garlic than the measly one clove called for, and had to improvise on the herbs, but this recipe seems great for improvisation.  I will definitely make this again, especially during cold season!


I just have to say...I am in love!  This recipe is awesome!!!  Next time I make it I will have to double the recipe because my husband and I consumed all of it in two days! Thank you for this yummy deliciousness! :)>>>


This came out wonderfully, thank you! ;)b


Are those dumplings supposed to get that BIG? I mean, man, those stew pictures look like someone plopped a big dollop of mashed potatoes right on the middle!  :o


It was delicious!  ;)b


I made this awesome dish last week when it was cold outside! I prepared it exactly as above and everyone LOVED IT including my very carnivorous roommate! It left us all full and totally satisfied!

Such a yummy winter dish...I will be making this again!  :)


Awesome - we've made it several times already...found the first step (Blend first four ingredients and set aside) to be unnecessary...just added the first four with the water.  Didn't seem to make a difference.  Also, we used maybe a cup more water.


Holy goodness, this stuff is amazing.


I just finished making this and am eating it right now! Mmmm. I was a bit confused as to what would happen to the dumpling batter because I've never had or heard of anything being prepared like that, but it's great! They're like fluffy clouds. I used frozen corn instead of peas and it's yummy. I want to make this with cauliflower!



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