Hearty Vegan Stew And Dumplings Recipes
HEARTY VEGAN STEW
Hearty vegan stew Italian style featuring gnocchi dumplings, meaty jackfruit, peas and carrots and a thick red wine gravy. No beef, one pot comforting stew that checks all the boxes. Rich, savory and whole foods plant based recipe.
Provided by Florentina
Categories Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat a heavy bottom dutch oven over medium low heat and sautee the onion and carrot in a drop of oil or a splash of water until the onion is translucent. (omit oil to be WFPB & Plantricious compliant).
- Stir in the garlic and cook a few seconds until fragrant.
- Add the jackfruit pieces, thyme, bay and the red wine. Simmer until the wine is almost evaporated. (It's very important that you allow the wine to evaporate or the stew won't taste right).
- Meanwhile whisk the flour with the vegetable stock until combined and add it to the pot with the jackfruit. Bring to a simmer and stir in the paprika and cloves.
- Cook everything together for 45 minutes until the jackfruit is fork tender.
- Stir in the gnocchi, tomatoes and green peas and cook a few extra minutes until the gnocchi float to the top and the green peas are cooked through to your liking.
- Discard the thyme sprigs and whole cloves and season the stew to your taste with sea salt and black pepper.
- Stir in the fresh parsley and serve!
Nutrition Facts : Calories 508 kcal, Carbohydrate 116 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Sodium 458 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
HEARTY VEGAN STEW AND DUMPLINGS
Vegan stew and dumplings is a perfect winter warmer! Potatoes, mushrooms, carrots and cabbage in a rich sauce makes for a wonderful dinner. Especially when topped with hearty, comforting (and fluffy!) vegan dumplings.
Provided by Jess & Dan
Categories Dinner
Time 30m
Number Of Ingredients 19
Steps:
- Mix all of the dumpling ingredients together in a bowl. Make sure to sieve the flour so that you get extra fluffy dumplings. Set aside once all the ingredients are mixed together well.
- Fry the chopped onion in a splash of veg oil until translucent.
- Next add the garlic, sauté for 30 seconds, being careful not to burn it.
- Add in the chopped potatoes, mushrooms and thyme. Cook for about 5 mins, until the mushrooms start to release water.
- Pop in the tomato paste and carrots, then stir well.
- Pour in the ale and the veggie stock, and bring up to a simmer.
- Next add the cabbage, then allow to simmer for 5 minutes with the lid on. The cabbage will start to wilt down.
- Pour in the cornflour mix and stir well, again.
- Take lid off, then carefully spoon 2 tablespoons at a time of the dumpling mix onto the stew, around the edges. They will float on the top. Go the whole way around the pan and then put one in the middle. It should make 8 dumplings, 7 around the edge and 1 in the middle. Scrape any leftover mixture onto the dumplings evenly.
- Put the lid back on and simmer for another 10 minutes. Remove the lid and the dumplings will be perfectly risen and fluffy. Serve and enjoy!
Nutrition Facts : Calories 526 kcal, Sugar 16 g, Sodium 1223 mg, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 85 g, Fiber 12 g, Protein 16 g, UnsaturatedFat 6 g, ServingSize 1 serving
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