I am 100% Vegan everyday, but this is a great start for those looking to increase their health, vitality, and longevity the natural way!
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Here is the Verdelicious quick and easy Vegan version of Michael Symon's Mushroom Stew and Dumplings (original recipe here)
Fall Root Vegetables and Dumplings Stew
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| Photo courtesy of ABC.com |
Ingredients:Soup:
2 quarts Mushroom or Vegetable Broth
1 Red or Yellow Onion, sliced
2 cloves of Garlic, sliced
3 tbsp Extra Virgin Olive Oil
2 cups fresh Vitamin D enriched Mushrooms, sliced
2 cups Butternut Squash, diced
1 cup Parsnips, diced
1 cup Celery Root, diced
1 bunch fresh organic Thyme (bundled)
1/8 tsp grated Nutmeg
Dumplings:
1 cup Whole Wheat Flour
1 tbsp Baking Powder
1 1/2 cups Soymilk or Almond Milk
2 tbsp Chia Seeds or Flax Seeds
Salt and Pepper, Garlic Powder to taste
Instructions:
In a large pot, heat the Olive oil over medium high heat, add the onions and garlic and saute 1-2 minutes. Turn up the heat, add the mushrooms and saute until soft. Add salt and pepper to taste. Add the remaining vegetables and cook another 3-4 minutes. Add the thyme (bundled and tied for removal), then add the broth. Salt and pepper to taste. Bring the stew to a boil, cover, and allow to simmer for about 45 minutes.
Make the dumplings: Whisk together the flour, baking powder, seeds, salt, garlic powder, and pepper. Then slowly whisk in the Soy or Almond Milk. The mixture should be slightly sticky and wet.
After the stew has simmered for 45 minutes, uncover and add the dumplings by the spoonful. Cover the stew and allow to steam for 4 minutes. Remove and discard the bundled thyme and tie before serving.
This dairy-free version has no cholesterol and lower fat! Powered only by plants, you'll have increased vitality, improved health, and lower risk of developing a preventable disease. Enjoy Health!
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