Veggie Dumpling Stew

Prepare. Rinse and dry all produce. Peel and chop the onion; mince the garlic, peel and dice the carrot; dice the potato. Roughly chop the parsley, removing the stems. Place olive oil in a large saucepan over medium high heat.

Add two tablespoons of vegetable broth, the onion and garlic to the pan, sautéing until translucent, about 5 minutes. Add the remaining vegetable broth, spice pack, and potatoes. Allow the saucepan to boil until the potatoes are tender, about 10 minutes.

Meanwhile, make the dumplings. In a medium bowl mix together the flour, baking soda, and salt. Add almond milk and agave, stirring until everything is well combined and moist.

Once potatoes are cooked through add peas, parsley, and carrots to the saucepan. Reduce the heat to medium and simmer until the carrots are cooked through, about 15 minutes.

Using a tablespoon, gently scoop spoonfuls of the dumpling dough and drop them into the simmering saucepan. Once all the dough is used, cook uncovered for 10 minutes. Then cover and cook until dumplings are cooked through, another 10 minutes.

When ready, spoon the stew in bowls, serve warm and enjoy!