A few days ago, I invented this lovely vegan winter stew with home-made vegan cheesy dumplings that I cooked into the hot stew! I know that you all will love it too! 😉 Check it all out!
How did I make this lovely stew?
I made this lovely vegan stew using my favorite vegan cheddar styled cheese! I used this one:
* For the Stew:
1 large red onion, peeled & cut into finer pieces
1 large turnip, ( 400 gr, weighted when cut up ), peeled & cut up into equal bite-sized pieces
2 big yellow carrots, ( 200 gr, weighted when peeled & cut into smaller equal sized pieces )
100 gr mini shiitake, cleaned & cut into 2 or 3
7 thinner green celery stalks, cleaned & cut into smaller pieces
2 medium parsnips, peeled & if you have a harder interior root, cut it away & use the rest, cut into smaller bite-sized chunks ( I used 420 gr)
200 gr well rinsed, well-drained white cooked beans/ I use organic
2 tablespoons ( 2 x 15 ml ) of a Japanese dark soy sauce
200 ml of freshly brewed strong coffee
250 ml of a good & hot vegetable stock
1 large dried bay leaf
1 teaspoon of dried thyme
a fruity Extra Virgin Olive Oil ( EVOO )
1 tablespoon of wholemeal spelt flour or normal white flour
* For the vegan cheddar cheese dumplings:
90 gr self – raising flour
40 gr of vegan cheddar, cut into pieces
40 gr vegan baking margarine, cut into pieces
1 tablespoon of flat-leaf parsley, roughly cut up
1 to 2 tablespoons of cold water
1. Take a large stewing pot with fitting lid. I use Le Creuset. Place on a fitting fire & add 2 tablespoons of the fruity EVOO. Heat up on medium high. When hot & sizzling, add chopped red onion & celery pieces. Fry for 5 minutes until softer. Add chopped turnips & parsnips. Stir. Place the fitting lid on & fry for about 5 to 10 minutes until softer. Add EVOO if you need to. Stir often. Add carrot sticks & chopped mini shiitake & fry for 5 minutes. Now, add the flour & stir well around in the pot. Fry for 1 minute. Later, this will help to thicken the stew. Add the beans & mix. Now, add thyme & scatter it all over the vegetables. Stick the bay leaf under the veggies. Pour coffee, vegetable stock & soy sauce over the vegetables mix. Mix carefully with a spoon trying not to break up the vegetables. Bring the stew to the boil & than turn the heat lower to simmer the stew for about 10 minutes, with the lid on. Than, stir well through the stew.
2. In the meantime, make the dumplings. Take a food processor & place self-raising flour, cheddar chunks, parsley pieces, baking margarine chunks & 1 tablespoon of cold water in it. Add some grinds of black pepper. Place the fitting lid on & blitz until it all comes together into a dough. If too crumbly to form a sticky dough, add 1 tablespoon of cold water extra & blitz again & again. Try to form 1 big dough ball & roll it out evenly on a floured chopping board. Flour your rolling-pin if you need to. Cut 8 equal sized pieces out of it. Roll each piece into a little ball so that you get out of it : 8 equal sized little balls. Place the 8 dough balls for about 1/2 to 3/4 th into the hot stew, a bit apart from each other because each dough ball will rise!!! See this picture:
Place the fitting lid on & heat the fire on medium high. Bring to the boil & let it boil for about 15 to 20 minutes just until the dough balls are risen & cooked trough & the vegetables are just cooked but still hold their shapes. My stew was ready after 20 minutes. Lower the temperature of your fire if you need to. Taste! It has to taste fab! I didn’t add any pepper or salt because the soy sauce is already a bit salty. It tasted perfect!
Serve instantly & serve warm! Enjoy best with a loved one! You don’t miss any meat here! I assure you , you will take seconds! 😉
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