Description
This hearty and filling one-dish meal is perfect for chilly evenings. Use whatever vegetables you have on hand. Can be easily made vegan by using vegetable stock and a butter alternative.
Ingredients
Scale
for the stew
- 3 1/2 tablespoons butter, divided
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 parsnip, cut into small chunks
- 1 large potato, cut into small chunks
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon marjoram
- 8 cups chicken or vegetable stock/broth
- 1/2 cup frozen peas
- 1 (8 ounce) package tempeh, cut into bite-sized peices
- 1/4 cup flour
for the dumplings
- 1 cup flour (I used white whole wheat)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme
- 1 1/2 tablespoons butter, softened
- 1/2 cup milk (I used unsweetened almond milk)
Instructions
- In a large dutch oven or stock pot, melt 1 1/2 tablespoons of the butter. Add your onion and cook over medium heat until soft, about 3-5 minutes. Add the garlic and cook another 30 seconds. Add the carrot, parsnip, potato, thyme, and marjoram and allow to cook another 3 minutes.
- Add the stock and bring to a boil. Reduce the heat and simmer until the vegetables are just tender, about 20 minutes.
- Stir in the tempeh and frozen peas.
- In a small bowl, combine 1/4 cup flour with 2 tablespoons butter and combine them with your fingers until you have a paste. Stir this into the stew and allow to simmer a few more minutes while it thickens a bit.
- Meanwhile (you can do this while the vegetables are simmering), prepare your dumplings. In a medium bowl, combine the flour, salt, baking powder, rosemary, and thyme. Add the softened butter and work it into the flour with your fingers. Gradually add the milk and stir to combine. Roll pieces of the dough into golf ball-sized balls and flatten slightly. Or, you can just plop them into the stew by the tablespoon and call it “rustic” That works, too. You should get 8 dumplings in all. Feel free to double the dumpling portion of the recipe if you want a piece of dumpling in every bite. I know some people are like that.
- After you have added the tempeh, peas, and flour/butter to your stew, you are ready to cook the dumplings. Drop the dumplings into the stew and use a ladle to drench them with the stew liquid. With the lid on your pot, allow to cook for 10-15 minutes. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 226
- Sugar: 3.25g
- Sodium: 245.5mg
- Fat: 11.1g
- Carbohydrates: 25.7g
- Protein: 8.3g