Country Vegetables & Dumplings
Get ready for a comforting bowl of country vegetables and dumplings! Fresh herbs brighten the flavor, and nutritional yeast adds just the right depth. This killer vegan riff on traditional chicken and dumplings is absolutely delicious. For a more authentic experience, use soy curls. If you don’t have access to soy curls, however, you can substitute chicken-style seitan or chickpeas. You’ll need a large stock pot or dutch oven with lid for this dish. While this recipe is a bit involved, it is well worth the effort. This makes a huge portion, and you’ll find that the leftovers will taste even better the next day. Either way, you’re going to love this bowl of Country Vegetables & Dumplings!
What You’ll Need for the Stew
- 3 tbsp vegetable broth powder, chicken style
- 3 tbsp nutritional yeast
- 2 tsp onion powder
- 6 1/2 C water
- 1 1/2 C celery ribs, sliced
- 1 1/2 C carrots, sliced
- 1 small yellow onion, diced
- 1 medium potato, diced
- 1 C soy curls, rehydrated in broth
- 1/2 C all-purpose flour
- 1/2 C unsweetened soy milk, original
- 1 C frozen peas
- 3 tbsp fresh Italian parsley, minced
- Salt & black pepper to taste
- Fresh dill or Italian parsley, minced, for garnish (optional)
What You’ll Need for the Dumplings
- 2 C all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp fresh dill or Italian parsley, minced (optional)
- 3/4 C plus 2 tbsp unsweetened soy milk, original
- 2 tbsp canola or vegetable oil
How To Make It
- In a large stock pot, add 6 cups of water, broth powder, nutritional yeast, onion powder, celery, carrots, onion and potato. Bring up to a simmer over medium-high heat uncovered. Once you’re reached a slow simmer, reduce heat to maintain that slow simmer and partially cover the pot. Continue simmering the stew until the vegetables are soft. This should take roughly 20 minutes.
- Now, prepare the thickener. Whisk together flour, soy milk and 1/2 C water until smooth. While you can use a simple whisk here, you will get reliable results using a blender, food processor or immersion blender. Slowly whisk this thickener into the stew. Continue whisking until the stew thickens. NOTE: It’s critical that the thickener is fully blended before adding it into the stew. If it isn’t, your end result will be less like tasty stew and more like a mushy mess that you don’t want to eat. If you don’t want to gamble it, use a food processor or blender here.
- Stir in fresh parley, rehydrated soy curls and frozen peas. Add salt and pepper to taste. Continue stirring until the pot returns to a simmer.
- Let’s prepare the dumplings! In a large bowl, thoroughly combine flour, baking powder, salt and optional parsley. Add the soy milk and oil. Stir until the dough is moistened and loosely holds together. Be careful not to overmix at this stage as a dense dough will result in dense dumplings.
- Now, grab a spoon! Drop the dough by spoonfuls into the thickened stew one at a time. You’ll be tempted to stir, but don’t. Cover the pot, reduce the heat and simmer. Walk away for 20 minutes. During this time, your dumplings will steam.
- Upon your return, open the pot and pull out a dumpling. Does it seem done? Not sure? Cut it in half and check out the texture. You can even give it a sneaky taste test. I won’t tell! If it’s not done, continue steaming for a few more minutes.
- Scoop a hearty portion of country vegetables and dumplings into bowls and garnish with pepper, parsley and/or dill.
First, Make the Country Vegetables
Next, Bring On the Dumplings