This delicious recipe is from Valerie Wilson.   This veganized classic makes a great family meal anytime of year.   

This hardest part about making this stew is not lifting the lid while the dumplings are cooking!   

Thanks Valerie.  

 

2 carrots, large dice

8 small potatoes, large dice

6 - 10 cups vegetable broth

1 medium onion, diced

3 ribs celery, diced

8 oz. mushrooms, sliced

5 – 8 oz. frozen pearl onions

1 cup frozen peas

1 pkg. (8oz) tempeh, cubed

4 slices tempeh bacon, chopped

2 T vegan red wine

2 - 3 T vegan Worcestershire sauce, taste, add more if needed.

1 T Dijon mustard

Black pepper

Dumplings (recipe follows)

 

Put carrots and potatoes in pan, cover with broth.  Bring to a boil, reduce heat. Put steamer basket over potatoes.  Place tempeh in steamer, cover, steam 10 minutes.

 

Meanwhile, in large soup pot, sauté onions and celery.  Add mushrooms.  Sauté until mushrooms are wilted.  Add steamed tempeh and tempeh bacon, sauté.  Spoon carrots and potatoes into soup pot, cover with cooking broth (adding more, if needed).  Add pearl onions, peas, Worcestershire sauce, red wine, Dijon mustard and black pepper.  Make sure stew has a lot of broth covering veggies, so that dumplings can absorb liquid without sticking.

 

Start dumplings.

 

Dumplings:

1/2 cup flour

1/4 cup amaranth flour (if necessary, substitute quinoa flour or cornmeal)

1 ½ tsp. baking powder

½ tsp. salt

½ tsp. marjoram

6 T vegan yogurt 

6 T coconut, soy or almond milk

1 T oil. 

 

Combine everything in a bowl.  Drop onto simmering stew by tablespoonfuls.

Cover.  Cook 20 minutes without lifting lid.