Vegetable Dumpling Stew, Vegan

1 32-ounce box of chickenless chicken broth
1 no-chicken bouillon cube
4 cups water
3 tablespoon olive oil
1 teaspoon dried parsley
1 finely chopped onion
2-3 cup sliced carrot
1 cup sliced celery
2 clove garlic, minced
2 bay leaves
1 teaspoon rosemary
2 teaspoons basil
1 pinch thyme
3 teaspoon soy sauce
5-6 small red potatoes, chopped or sliced
1 small bag frozen peas
1 small bag frozen corn
2 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.