Vegan Winter Vegetable Stew with Cheesy Herb Dumplings
Delicious, hearty winter veggie stew topped with cheesy herb dumplings.
Servings: 4
Ingredients
Winter Vegetable Stew
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 2 Tablespoons Apple cider vinegar
- 2 Large Russet potatoes, diced
- 10 Ounces Mushrooms, sliced
- 3 Large Carrots, chopped
- 1 Large Parsnip, chopped
- 4 Cups(32oz) Vegetable broth
- 1 Cup Apple juice
- 2 Tablespoons Soy sauce or liquid aminos
- 2 Bay leaves, dried
- 1/2 Teaspoon Sage, dried
- 1/4 Teaspoon Thyme, dried
- Salt and Pepper to taste
Cheesy Herb Dumplings
- 1 1/3 Cup All purpose flour
- 2 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- 1 Teaspoon Salt
- 2 Tablespoons Nutritional yeast
- 1/2 Teaspoon Sage
- 1/4 Teaspoon Thyme
- 2/3 Cup Almond milk or other non dairy milk
- 1 Tablespoon Olive oil
Instructions
- In a large soup pot, heat the olive oil on medium high. Add the chopped garlic and chopped onions.
- Saute the garlic and onions for about 5 minutes, reducing heat as needed, or until the onion is starting to get a bit of color and looks like it is caramelizing.
- Add the apple cider vinegar, and stir it into the garlic and onions, getting any bits that are stuck to the bottom. Sprinkle with a pinch of salt and pepper.
- Now add the cut potatoes, mushrooms, carrots and parsnips. Stir to combine, and season with a few pinches of salt and pepper. Saute the veggies for a minute or two to start cooking them.
- Next, pour in the vegetable broth, apple cider or juice, and soy sauce. Stir to combine. Then add the bay leaves, sage and thyme.
- Now, on medium high, bring the stew to a simmer, then reduce heat to medium low, cover and simmer for 30 minutes or until the veggies are cooked through.
- While the stew is simmering, mix the dumpling batter. Sift the flour, baking powder and baking soda into a large mixing bowl. Then add the salt, nutritional yeast, and herbs.
- Then stir the almond milk and olive oil into the dry ingredients until fully combined. Set aside until ready to use.
- Once the veggies are cooked through, season with a bit more salt and pepper. Taste and adjust seasoning, it is a little on the sweet side, so I like to balance it with a good amount of salt.
- Now, with the stew still simmering, drop a bit of the dumpling batter all over the top of the stew. I just use my fingers and take about a tablespoon or 2 of the batter and plop it on top. Repeat, making little dumplings all over the top.
- Put the cover back on the stew and continue to simmer on low for about 10 more minutes or until the dumplings are cooked through. You can stick a toothpick in to one of the dumplings and it should come out clean.
- Serve immediately with some fresh herbs if you want!