Beefless Stew and Dumplings
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 c. rich vegetable stock
- 1 c. red wine
- 8 small red or yellow potatoes, cut into chunks
- 3 celery ribs, sliced
- 3 large carrots, sliced thick, or 2 c. baby carrots
- 2 bay leaves
- 2 t. poultry seasoning
- 1 t. black pepper
- 1 t. paprika
- 2 T onion soup mix, OR
- 1 T Marmite
- ½ pound button or cremini mushrooms, halved
- 1 c. frozen peas
- 2 T cornstarch
In a large pot or Dutch oven, sauté onion and garlic in a little water until lightly browned. Add stock, wine, potatoes, celery, carrots, bay leaves, poultry seasoning, pepper, paprika, and onion soup mix or Marmite. Cover and simmer for 20 minutes, until potatoes and carrots begin to soften.
Add mushrooms and simmer for about 15 minutes more. Stir in peas and continue to cook until heated through.
Mix the cornstarch with ¼ c. water, stir the mixture into the stew, and cook until sauce thickens.
To make the dumplings
1 c. unbleached all-purpose flour (or use half all-purpose flour and half whole wheat pastry flour)
2 t. baking powder
¼ t. salt
1 t. each dried chives and parsley flakes (optional)
½ c. soymilk or water
Mix dry ingredients together in a bowl, then add soymilk or water and stir briefly to mix. Do not overmix. Drop dough by spoonfuls onto simmering vegetable mixture, cover, and cook without lifting the lid until dumplings are done, about 10 minutes.
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