Vegetable Stew with Herb Dumplings

[Milo]

I haven't made this yet, but man, it sounds delicious!

ETA: I did make it, and it is!

Vegetable Stew with Herb Dumplings

Seves 4 - 6
Time: Prep - 10 minutes, Cooking - 30 minutes

Stew
1 large onion
5 cups mixed vegetables (carrot, rutabaga, parsnip, turnip, cauliflower, etc)
2 1/2 cups stock or water plus a stock cube
1 bag frozen peas
1 can chickpeas
Salt and pepper
1 packet gravy powder to thicken

Dumplings
1 cup whole-wheat flour
2 tsps baking powder
1/4 cup vegetable shortening
1 tsp mixed herbs
1/4 tsp salt

1. Chop the onion into large pieces.

2. Peel and prepare the vegetables and chop into bite-sized pieces.

3. Put the onion and vegetables into a pot and cover with the stock.

4. Bring to the boil and simmer for 20 minutes.

5. Season to taste.

6. Mix a little flour with a little water and stir into the stew to thicken. Add more if needed.

7. Place ingredients for the dumplings into a bowl and rub together until they resemble breadcrumbs. Add just enough water to bind.

8. Shape the mixture into 8 dumplings. (note: i usually make 16 small dumplings)

9 Bring the stew to the boil and drop in the dumplings, frozen peas, and chickpeas

10. Cover and allow to simmer for 10 minutes or until dumplings are light and tender.

11. Serve at once.


-- http://www.livejournal.com/community/vegancooking/1478702.html

[StpRcsm]

mmm that sounds soooo good. do you place hte dumplings on top or are they meant to fall into the stew?

my mother used to make some bisquick dough that was placed on top of the stew and cooked there. I loved that as a kid but never think of it when I make stew.
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[pinkcurtains]

mm...reading that seriously made my mouth water! LOL! i might have to make that sometime this week....
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[Milo]

[Milo]

Thought I would bump this up because I made it, and it was delious. In addition to frozen peas, I added chickpeas in the end. For the herbs in the herb dumplings I used all-purpose seasonging, and instead of flour to thicken, I used a packet of vegetarian "chicken" flavored gravy. It tastes a lot like the inside of an Amy's Shepards Pie.

[bettiepee]

yummmy sounds soo good!
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[hidden animals]

*bump* This sounds amazing!

Does it store well? I'm looking for recipes that could be stored for 5 days for school.
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[Milo]

Yep, it stores well. When I make a big pot of soup, I keep it in the fridge and eat it until it's gone, which is usually around a week.

I made this again a couple of weeks ago without the dumplings as a shepard's pie. For the top layer I made miso mashed potatoes, and it was a good flavor combo.

[WorkAndPlay]

I'm thinking of making this, with a slightly more Italian feel to it. For veggies I intend to use squash, bell peppers, zucchini. I am also going to add a can of diced tomatoes. I'm flavoring the dumplings with Italian herbs.
I'm not sure whether I should be f'ing around with a recipe I don't know, but I'm pretty curious to see how it will turn out.
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Check out what I'm cooking at Chomp!

[teak]

this resurfaced with perfect timing. ive been *needing* dumplings in a soup. thank you!
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[chairs]

This looks so delicious. I bought a few squashes last night at the grocery store and am in love with the idea of making some delicious comfort foods just for myself. :)
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[kneesocky]

MMMmmmm! Boysocky just phoned me at work & said "We need to make something *delicious* tonight for dinner.." but we had no ideas. And then I came on here & hells yeah! This fits the bill perfectly! Thanks Milo!

[Kelly.]

This sounds so good! I am totally going to make this - do you think it would freeze? Would dumplings freeze or would it be better to make them each time I went to eat the soup?

[chairs]

I made this tonight! Mmmmmm!


+ View larger


I added chunks of chicken and these are the veggies I used: carrots, celery, onion, garlic, cauliflower, cabbage, zucchini. It was soooo good. I had it with a piece of crusty bread and a big glass of milk.
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[Kelly.]