Veggie Stew with Dumplings
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
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!'
SO HOW'D IT GO?
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This was very good, I added sauteed marinated tofu for a bit of protein......and taste, I just love tofu. You could really add all the veggies you like, I added sweet potatoes and green beans and put fresh dill in the dumplings instead of parsley. The dumplings were made of half whole wheat flour and half white flour, you could also just omit the dumplings and have that with mashed potatoes or a nice piece of warm bread!
This was the first time I ever made dumplings. In fact, I didn't even know what they were until today. The stew was delicious and I'm sure I will make it again, just little modified. First of all, I would leave the dumplings out entirely... Maybe it's because I'm not used to having "bread bits" (other than crunchy little croutons) in my stew, but I wasn't very pleased by them. Are they really supposed to be all soft and fluffy? The amount was also too much for my tastes. It seems I'm in the minority here, since many others seem to especially enjoy those overwhelming balls of wheat... ;)
My second alteration would be to add the amount of broth/water, maybe even double it. As it is there's very little broth. The third thing I'd do is to stop cooking after the frozen peas have warmed up. To me, that's when the stew's ready and good to eat.
But on the whole, I think it's a very good recipe and I will be making this again. It's very savory, balanced and soft tasting. I love the combination of herbs in it. Thank you!
Great dish. When you make it for the first time, I'd recommend making the dumplings small, because they expand ALOT. My little one centimeter spheres grew into golfballs after they were cooked. They were so tasty that I didn't mind, but some might feel that it overwhelms the stew.
(I bet you could adapt this recipe to make a terrific pot pie.)
This was great, I think the herbs made it! The only change I made was I used non-chicken cubes and added fresh string beans. The dumplings were nice and fluffy. I will def be making this all fall and winter!
This was my first time making a dumpling soup and it turned out to be very yummy. I love the herb combo! I added some fake chicken and used broth instead of water. The dumplings had a nice chewy texture though the idea of little biscuits in my stew is still a little strange to me.
Mmmm! This hit the spot on a chilly, rainy day! The dumplings are so delicious, we could've eaten them by themselves. In fact my s/o said "I might have to request that you make more dumplings by themselves" hehehe...I actually ended up having to cook it for a bit longer because I had 3 enormous potatoes and had to increase the liquid by quite a bit. Next time I will add more carrot and more celery than is listed in the recipe, but it was super delish!!
This Stew was AWESOME! I had to sub. a tablespoon of margerine+1/2 cup of almond milk for the dumplings (-milk and oil in origional recipe) I will make this again, again and again!!!
I think I'm going to make this tonight, sounds super yummy! To the previous poster, I think it's more of a stew as it looks pretty thick in the pictures. But we could go Rachael Ray and call it "stoup" :)
This might seem like a dumb question but is this a stew or soup? I've seen both mentioned here in the comments section and it got me wondering which is it?
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