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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!
Course: Main Course
Keyword: Stew, Veggie Dumpling Stew
Author: Mrs. Plant

Equipment

  • Electric Pressure Cooker

Ingredients

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

DUMPLINGS

  • 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

Instructions

  • 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.

Notes

Adapted from http://veganmotherhubbard.com/