Vegetable Dumpling Stew

Stew season! I’ve been waiting for you!

I’ve had non-stop visitors this past month and although I’ve enjoyed having so many people here, it’s also equated to ALOT of eating out and hardly cooking anything homemade. I love getting to all the good vegan spots around Denver and showing friends and family the food scene, but I definitely don’t feel my best when I’m not making things for myself at home. 

What I HAVE still been doing though, is making a big, easy pot of soup or stew for my guests, just to have on hand for a quick meal if we’re doing all the Boulder touristy things and don’t get to Denver for the really great plant-based food.

I’ve been making batches of an adapted recipe from Hot for Food that I absolutely can’t get enough of. I used the base of her recipe for added extra veggies, herbs and beans for added protein and flavor. It gets better as the days go on, as the flavors really melt together and gain deliciousness. Do yourself a favor and start your week with this big batch of comfort!

1 yellow onion, chopped

2 carrots, sliced

3 stalks celery, chopped

2 bay leaves

1 tbsp fresh rosemary, minced

1 tsp fresh sage, minced

1 tbsp dried parsley

2 tsp garlic powder

2 tsp dried dill

2 cups chopped red potatoes

1 can white beans

8 cups vegetable broth

Salt and black pepper

1/4 cup nutritional yeast

DUMPLINGS

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp sea salt

2 tbsp vegetable oil

1/2 cup warm water

• In a large pot, saute onions in a little avocado oil for about 10 minutes
• Add carrots, celery and bay leaves and continue cooking for 5 minutes
• Add rosemary, sage, garlic powder, dill, parsley, potatoes and white beans and stir until well combined
• Add broth, salt and black pepper and bring to a boil
• Continue cooking at a low boil for 10-15 minutes or until potatoes are tender
• Meanwhile, make dumplings by mixing together all ingredients until a sticky dough is formed
• Once potatoes are cooked, add a heaping tbsp of dumpling dough into the boiling pot, until you’ve made 6-8 dumplings
• Let cook in the boiling stew for about 10 more minutes (I flipped mine halfway through) until fully cooked and the serve!