Veggie Stew with Herb Dumplings

category: stew
Veggie Stew with Herb Dumplings

1/4 cup oil
1 medium onion, chopped
6 cloves garlic, minced
4 zucchini, chopped
4 yellow squash, chopped
2 large yams, roasted and chopped
Opt: other vegetables (diced tomatoes, bell pepper, mushrooms, etc.)
1/2 tsp. ground cinnamon
salt and pepper to taste
1 quart vegetable stock

3 cups flour
1/2 cup margarine
egg substitute for 2 eggs
1/2 cup non-dairy milk
1 tsp. salt
1/2 cup fresh herbs such as thyme or oregano, chopped finely

In a large pot, sauté onion in oil until clear, then add garlic (don’t let it brown/burn). Add zucchini and yellow squash and cook gently for about 10 min. Add Yams, cinnamon, salt and pepper and continue simmering another 10 min.

While vegetables are cooking mix the dumpling ingredients in a bowl and knead until smooth. Divide dough into 24 pieces and roll into balls. Add the stock and dumplings to the stew. Cover and simmer at least 30 min.

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