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!
- Electric Pressure Cooker
- 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.
Adapted from http://veganmotherhubbard.com/