Veggie Dumpling Stew
Homemade dumplings sounds daunting! Give our veggie dumpling stew a try and you will be an expert in no time (well only 40 minutes). Put them next to a hearty mix of vegetables including potatoes, carrots, onions, and peas and the crowd will go wild! Our veggie dumpling stew is sure to keep the family warm and full as the snow begins to fall.
Get Recipes Delivered
INGREDIENTS
- 2 potatoes
- 3/4 cup peas
- 1 carrot
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 3/4 cup almond milk
- 1 tablespoon agave
- 1 onion
- 2 garlic cloves, peeled
- 4 cups vegetable broth, used in two steps
- 1/4 cup fresh parsley
- 1 tablespoon nutritional yeast*
- 1/2 teaspoon dried oregano*
- 1/2 teaspoon dried rosemary*
- 1/2 teaspoon dried basil*
- pinch salt**
- 2 tablespoons olive oil**
- * spice pack
- ** not included
Get Recipes Delivered
INSTRUCTIONS
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!
SIMILAR RECIPES
Japanese Yam And Kale Soup with Crispy Lime Tortillas
Panang Curry Carrot Noodles with Lime Chickpeas & Broccolini
South Indian Coconut Pancakes with Homemade Chutney
Blood Orange Winter Salad with Roasted Beets & Ginger Miso Dressing
