Vegan Stew with Cornbread Dumplings

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 45

Servings: people

Calories: 300kcal

When you are looking for a super filling, comforting, one pot meal, stew always comes to mind. Even better if it has dumplings on top! This Plant Based Vegan stew will satisfy even the most robust appetites and should be enough to have plenty left over for the next day.

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Equipment

Ingredients

Dumplings

1 cup organic rolled oats ground into flour
1 cup cornmeal
2 tablespoons flax meal
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cups soy milk or plant based milk of your choice
2 deglet dates or medjool

Stew

2 cups Butler soy curls or 28 ounces jackfruit
1 liter vegetable broth
1 large onion chopped
4 cloves garlic minced
3 stalks celery chopped
3 carrots chopped
4 potatoes
1 liter vegetable broth
3 tablespoons tomato paste
2 teaspoons smoked paprika
1 teaspoon rosemary
½ - 1 tsp cracked pepper
1 tablespoon tamari or soy sauce

Instructions

Soak Butler Soy Curls in 1 liter of vegetable broth for at least 15 minutes.
Add the soy milk and dates from the dumpling ingredients to a blender and blend until smooth.
Add the oat flour, cornmeal, baking powder and baking soda to a mixing bowl and stir well.
Mix the blender mixture to the dry ingredients in the bowl together and let it sit while you are preparing the stew.
Sauté onions for 5 minutes.
Add the garlic celery and carrots and cook for a few minutes.
Add the remaining ingredients, including the soaked Butler Soy Curls, stir, cover and simmer for 20 minutes.
Add the dumpling mixture one spoonful at a time to the top of the stew after the stew has cooked for the 20 minutes.
Cover and let cook for 15 more minutes.

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Nutrition