DINNER

Dumpling Stew



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Dumpling Stew
By: The Jaroudi Family
Serves 6-8

Ingredients:
Stew
• 8 cups vegetable broth (1875ml)
• 2 cups potatoes chopped (280g)
• 2-15 oz can of white beans [rinsed and drained] (572g)
• 1 cup carrot chopped (131g)
• 1 cup parsnips chopped (108g)
• 1 medium onion chopped (195g)
• 2 tsp white miso paste (20g)
• 1 Tbsp ‘Herbs de Provence’
• ¼ tsp garlic powder
• ¼ tsp onion powder

Dumplings
• 2 cups whole-wheat flour (312g)
• 2 cups plant milk (463ml)
• ½ cup raw cashews (70g)
• 1 tsp white miso paste (10g)
• 1 Tbsp baking powder
• 1 Tbsp ‘Herbs de Provence’

Directions:

1.) In a large dutch oven add in all stew ingredients. Cook on medium-high heat and bring the stew to a simmer. Cook until vegetables are fork-tender. [Around 30 minutes] 2.) In a high-speed blender combine plant milk and raw cashews. Add the mixture to a large bowl. Fold in whole-wheat flour, baking powder, miso, and seasoning blend. Using a large spoon add in the dumpling batter on top of the stew.
3.) Preheat oven to 350 °F (175°C). Baked uncovered for around 30 minutes. Dumplings should be golden brown. Serve warm.

‘Herbs de Provence’ is a blend that often contains marjoram, rosemary, thyme, and oregano.
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