Tuesday, November 24, 2015

Veggie Dumpling Stew

Often, I find recipes on the Internet that sound REALLY tasty. Then, I skim through the ingredients developing questions in my brain. Can I remove the oil and still get the same texture/flavor? If I replace the highly processed white flour with whole wheat, will anyone be able to tell? Can I make this recipe in a pressure cooker instead? Fearing not, I revamp and revise and then...TEST!

This perfect-for-cold-weather dish made it onto my web screen the other day, and here is the result. Whole-family approved and easier and healthier than the original...I present to you...Veggie Dumpling Stew!

1 cup onion, chopped
1 1/2 cups carrots, peeled and diced into 3/4-inch chunks (if organic, wash but do not peel)
4 cloves garlic, minced
1 medium (or 2 small) sweet potato, peeled and diced into 1-inch chunks
2-3 medium organic Yukon Gold or white potatoes, scrubbed and diced (you do not need to peel them) into 1-inch chunks
1 cup frozen organic corn
4 cups water
2 t Better-Than-Bouillon No-Chicken Broth or other veggie stock base concentrate/soup base
1 t each of these dried herbs—rosemary, thyme, basil, sage, and oregano
1 T dried parsley
2 T. whole wheat flour or spelt flour
salt and pepper, to taste
1 cup frozen peas

1 flax egg (1 T ground flaxseed meal and 2 ½ T warm water)    
1 cup whole wheat or spelt flour
1 1/2 tsp baking powder
1/2 tsp salt
1 T dried parsley
1/2 cup unsweetened non-dairy milk

Pressure Cooker Instructions:
In your electric pressure cooker, steamfry onions  with a bit of broth or water for about 5 minutes on the BROWN or SAUTÉ setting. Add the minced garlic and cook for 1 more minute. Add all of the rest of the stew ingredients (EXCEPT the frozen peas and the flour!) and set the pressure manually to 8 minutes with QUICK RELEASE. Open the top of your pressure cooker and stir the mixture. Remove 1 cup of the broth, pour it into a small bowl, and stir in the 2 T. of flour until thickened. Return the blended mixture to the stew, stir in to thicken it. Add the frozen peas and salt and pepper, if needed.

In a small bowl, mix together the flaxseed meal and warm water to make the flax egg.  In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt, and parsley) for the dumplings. Add in the flax egg and non-dairy milk and gently fold ingredients together, just until moistened.
Drop the mixture by tablespoonful into the stew.

Close the top of the pressure cooker and cook on the SLOW COOKER setting (with valve set to RELEASE) for 15-20 minutes, until the dumplings are cooked (firm, but still a little doughy). After about 10.minutes, open the lid and gentle stir the dumplings  around so they get well cooked on all sides.

ServeAdapted from http://veganmotherhubbard.com/


  1. Just made this tonight in my slow cooker, so tasty and the dumplings just blew my mind they were awesome, Thanksx

    1. So glad you enjoyed it!!! 🌿💕🌿

  2. This looks so wonderful. At the end, do you set the Slow Cooker setting to High? Thank you!