This classic meal is a southern staple with a vegan twist. I grew up eating dumplings, and so making a vegan version was a must! This wholesome dinner is great on a chilly night and any day of the week.
- 6 cups of veggie broth
- 1/2 cup white wine (optional)
- 2 bay leaves
- 4 tablespoons of margarine (I used Earth Balance)
- 1 medium onion
- 2 cloves of garlic ( finely chopped or minced)
- 1 1/2 teaspoons of “poultry” seasoning (Thyme, sage, marjoram, rosemary, black pepper and nutmeg)
- 4 carrots
- 3 celery stalks
- 1/4 cup of frozen peas
- 1/4 of fresh chopped parsley
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup nondairy milk (I used almond)
- 1 tablespoons vegetable oil
Step 1: With the margarine in a large pot, turn on medium/high heat. Chop the onion, carrots, garlic, and celery and saute in the butter for about 5 mins. Now throw in the rest of the stew ingredients (veggie broth, white wine, bay leaves, “poultry” seasoning, peas, and parsley) in the pot and let it heat for about 25 mins. (do not boil)
Step 2: Mix all of the dumpling ingredient together. Blend well until it is a paste like consistency, and you can add more flour or milk if necessary to achieve the right texture. After the stew has been cooking for 25mins turn up the heat slightly and drop a spoonful of dough in the stew. Repeat this until all the dough is gone or there is no more room left in the pot!
Serve two dumplings in a shallow bowl with stew, Eat, Enjoy, and Be Happy!