Print Recipe
5 from 1 vote

Veggies and Dumplings

Whole food plant-based/vegan take on classic comfort food.
Prep Time10 mins
Cook Time35 mins
Course: dinner, Main Course
Cuisine: American
Keyword: comfort food, no oil, vegan, whole food plant-based
Servings: 8

Equipment

Ingredients

  • 6 cups vegetable stock
  • 4 carrots, diced or sliced
  • 4 celery ribs, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1/2 tsp thyme
  • 1/4 tsp turmeric
  • 1 bay leaf
  • 1 tsp parsley
  • 1/2 cup plant milk, I use unsweetened almond

Dumplings:

  • 1-1/2 cups whole wheat flour
  • 1/2 cup corn meal
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup plant milk, I use unsweetened almond

Instructions

  • Add one cup of vegetable stock, carrots, onions, celery, garlic, thyme, bay leaf, turmeric, parsley to dutch oven or pot over medium-high heat.
  • Saute for 10 minutes, stirring occasionally.
  • Add the remaining stock and 1/2 cup plant milk.
  • Cover and bring to a boil over medium-high heat.
  • In a medium-sized mixing bowl, combine flour, cornmeal, baking powder, salt, plant milk.
  • Stir until all ingredients well combined.
  • When stock comes to a boil, drop the dumpling dough, heaping tablespoons, into boiling stock.
  • Reduce heat to medium, cover partially, and simmer 15 minutes.
  • Add salt and fresh ground pepper to taste.