Vegetable Dumpling Stew, Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 32-ounce box of chickenless chicken broth1 no-chicken bouillon cube4 cups water3 tablespoon olive oil1 teaspoon dried parsley1 finely chopped onion2-3 cup sliced carrot1 cup sliced celery2 clove garlic, minced2 bay leaves1 teaspoon rosemary2 teaspoons basil1 pinch thyme3 teaspoon soy sauce5-6 small red potatoes, chopped or sliced1 small bag frozen peas1 small bag frozen corn2 tablespoon cornstarch + 2 tablespoon water, combined
1. Sauté onion, carrot, celery, bay leaves, rosemary, basil, garlic, thyme and parsley in oil for 8 minutes.
2. Add water, broth (both boxed and the 1 bouillon cube), soy sauce and potatoes. Simmer for 10-15 minutes until potatoes are nearer to being done.
3. During the 10-15 minute simmer mentioned in Step 2, prepare dumplings
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped parsley (or 1.5 tablespoons dried parsley)
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).
4. Remove bay leaves. Add peas, corn, and stir in cornstarch mixture. Taste test at this point and salt/pepper or herb to taste and bring mixture back to a boil. Drop in dumpling mixture by spoonful. Cover and do not lift lid for 15 minutes.
5. Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAFITTEST.
2. Add water, broth (both boxed and the 1 bouillon cube), soy sauce and potatoes. Simmer for 10-15 minutes until potatoes are nearer to being done.
3. During the 10-15 minute simmer mentioned in Step 2, prepare dumplings
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped parsley (or 1.5 tablespoons dried parsley)
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).
4. Remove bay leaves. Add peas, corn, and stir in cornstarch mixture. Taste test at this point and salt/pepper or herb to taste and bring mixture back to a boil. Drop in dumpling mixture by spoonful. Cover and do not lift lid for 15 minutes.
5. Serve and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDAFITTEST.
Nutritional Info Amount Per Serving
- Calories: 316.4
- Total Fat: 11.6 g
- Cholesterol: 3.3 mg
- Sodium: 821.4 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 7.8 g
- Protein: 9.1 g
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