Vegetable Stew With Dumplings (Vegetarian)

By jeenikeen

This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.

Ingredients

• For the Stew:
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 3 tablespoons flour
• 2 tablespoons vinegar (apple cider or sherry)
• 1 tablespoon light brown sugar
• 2 tablespoons Dijon mustard
• 3 cups vegetable broth (homemade is preferred)
• 1/2 teaspoon ground cinnamon
• 2 large carrots, chopped
• 4 medium red potatoes, chopped (unpeeled)
• 1 cup frozen sweet peas
• 1 cup frozen sweet corn
• salt and pepper (to taste)
• For the Dumplings:
• 3 tblsp shortening or oi
• 1-1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup soy milk
• 1 tblsp finely minced chives

Details

Servings 1
Preparation time 20mins
Cooking time 75mins
Adapted from food.com

Preparation

Step 1

1 In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
2 Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
3 Add flour and stir unil mixed.
4 Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
5 Stir until combined.
6 Slowly stir in broth.
7 Add cinnamon, chopped carrots, and chopped potatoes.
8 Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
9 Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
10 Taste and season with salt and pepper if desired.

For Dumplings:

11 Cut shortening into flour, baking powder and salt until mixture resembles fine crumbs.
12 Stir in milk and chives.
13 Drop dough by spoonfuls onto hot vegetables in boiling stew.
14 Cook uncovered 10 minutes.
15 Cover and cook about 10 minutes longer.