Vegetable Dumpling Stew
Warm up with this comforting Vegetable Dumpling Stew, featuring a delicious blend of sweet corn, hearty vegetables, and fluffy dumplings made from our Old Fashioned Cornbread & Muffin Mix. Packed with plant-based goodness, this nourishing dish is perfect for chilly evenings and family gatherings!
Vegetable Dumpling Stew
PLANTSTRONG Team
Rated 5.0 stars by 1 users
Category
Dinner
Chilly weather is instantly made better with a bowl of our Vegetable Dumpling Stew! This wholesome dish is a delightful fusion of hearty vegetables and sweet corn, all brought together in a creamy, plant-based broth. Topped with tender dumplings made from our Old Fashioned Cornbread & Muffin Mix, it’s a satisfying meal that’s perfect for any cozy gathering or holiday affair!
Ingredients
-
1 cup onion, chopped
-
1 cup celery, chopped small
-
1 cup yellow potato, peeled & diced
-
2 tsp garlic powder
-
1 tsp onion powder
-
1 tsp dried thyme
-
1 tsp ground pepper
-
½ tsp ground turmeric
-
1 pinch red pepper flakes
-
1 15-oz can no salt garbanzo beans, liquid included
-
7 cups PLANTSTRONG Sweet Corn Broth
-
¼ cup nutritional yeast
-
24 oz frozen mixed vegetables
-
½ cup + 2 tbsp oat flour
-
2 ½ -3 tbsp white miso paste
-
1 ½ cups PLANTSTRONG Sweet Corn Broth
-
¼ tsp chili pepper flakes
-
1 tsp garlic powder
-
1 tsp onion powder
-
¼ tsp black pepper
-
¼ cup nutritional yeast
-
½ cup canned pumpkin puree
For the stew
For the dumplings
Directions
For the stew
Peel and chop your onion, dice the celery, peel & dice potatoes.
Sauté onions and celery in a 6 quart dutch oven over medium heat for 10-12 minutes, until translucent, stirring occasionally. Add water if you need, to prevent burning.
Add the potato, along with your garlic powder, onion powder, dried thyme, turmeric, and pepper. Stir to combine for 1-2 minutes to toast the spices.
Add chickpeas with the liquid, your corn broth, and nutritional yeast. Stir to combine and bring to a boil.
Once boiling, cover and turn heat down. Simmer for 10 minutes.
Add frozen mixed vegetables and cook for 2-3 minutes more, until veggies are warm.
Scoop a heaping half cup of your hot broth in a separate bowl. Add oat flour and whisk well to combine.
Add your miso paste and your oat flour mixture to the pot. Stir to combine fully, then remove from heat.
For the dumplings
Preheat oven to 425ºF / 220ºC.
In a large bowl, combine all of the ingredients for making the dumplings.
Add large spoonfuls of the cornbread mixture to form the dumplings over the top of the corn chickpea chowder.
Bake for 30 minutes with the lid OFF.
Remove from the oven. Allow to cool for 10 minutes before serving.
Add optional garnishes: chives, sriracha, red pepper flakes
