Vegetables & Dumplings Hippy Homemaker Style

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If there is one thing I just LOVED to eat, that my mother would make when I was a kid, it was Chicken n' Dumplings. There are two ways that your dumplings can turn out; light and fluffy, or dense and doughy. My dad was a big proponent of the “light and fluffy” dumpling, so if they turned out that way, there were rarely any dumplings left for the rest of us. This, made me fall in love with the dense and doughy style dumpling because if that's how they turned out, my dad wouldn't eat them at all (which meant LOTS for me!!). Now that I am grown up and making my own meals for my family, I always make plenty of dumplings for everyone. (I do sometimes steal one or two extra for myself though! I did make it after all!) I knew that I needed to make a vegetarian version of my mom's recipe, because life wouldn't be comfortable without a bowl full of dumplings!

This recipe is extremely simple, not very time consuming, and exceptionally delicious. I always turn into a glutton around vegetables and dumplings, I just can't seem to help it. Most soups are too soupy for me, so with this I thicken it a good deal. I like a good stew because it's thick and hardy, not watery and limp. This tastes so good, you wouldn't believe it's vegan!

Vegan Vegetables and Dumplings

INGREDIENTS

Stew
6 vegetable bouillon cubes
12 cups water
6 Tbsp. nutritional yeast (this is NOT the same as brewer's yeast, I use Bob's Red Mill Nutritional Yeast)
4 tsp. onion powder
4 tsp. garlic powder
4 cloves garlic, minced
8 large carrots, sliced
8 ribs celery, sliced
1 red bell pepper, diced
1 red onion, finely chopped
4 cups fresh broccoli
2 cups frozen peas
1 cup unbleached all-purpose flour
1 cup non-dairy milk (I use unsweetened almond milk
3 Tbsp. fresh parsley, minced
2 tsp. salt (or to taste)
Freshly ground black pepper to taste

Dumplings
4 cups unbleached all-purpose flour
2 Tbsp. baking powder
1 tsp. sea salt
1 3/4 cup non-dairy milk
4 Tbsp. extra virgin olive oil
1/2 Tbsp. Dill

DIRECTIONS

For the Stew
1) In a large stock pot, combine water, bouillon powder, nutritional yeast flakes, onion powder, garlic powder, minced garlic, carrots, celery, onion, and red bell pepper. Bring to a simmer over medium-high heat and then reduce heat to simmer. Partially cover the pot and simmer for 20 minutes.
2) Stir in broccoli.
3) Using your food processor or blender, combine flour, non-dairy milk, and 1 cup water until contents are smooth.
4) Slowly whisk the flour mixture into the pot, whisking until the stew is thickened. Whisk in the parsley, salt, and pepper.
5) Still whisking, bring the stew back to a simmer and add the frozen peas. (unless you are cooking for my Dad…then you would just omit the peas!)
6) To make the dumplings, combine flour, baking powder, salt, and dill in a medium sized bowl. Add the non-dairy milk and oil, stiring until the dough is sufficiently moistened and JUST comes together. Do not over mix the dough.
7) Drop the dough into the stew, by medium sized spoonfuls. DO NOT STIR! Cover your pot and let steam for 15 minutes. Do not for ANY reason peak on your dumplings during that time, you will let all of the steam out and mess the dumplings will not come out correctly! After 15 minutes take out one small dumpling and cut in half to check for doneness. If they aren't fully cooked, cover for 5 more minutes.
8)Serve!

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