Winter vegetable stew with dumplings

main dish vegetable dishes
Total: 1 hr 20 min. | Active: 1 hr 20 min.
vegan

After an unbelievable summer, autumn is now upon us and I can already feel the chill of winter in the air. One of the advantages of this time of year is that it's finally time for soups, stews and warm, healthy meals again! Having not used the oven for months, I'm now ready for this recipe. This stew is one of my favourites. The recipe is very simple and satisfying thanks to all the root vegetables and it's topped off with delicious dumplings.

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Ingredients

for 4 person

Stew
3 tbsp olive oil
45 g white flour
1  onion, finely chopped
3  garlic cloves, finely chopped
1 ⅓ litre vegetable bouillon
450 g waxy potato, cut into approx. 2.5 cm cubes
2  celery, cut into pieces approx. 3 cm long
2  carrot, cut into slices approx. 1 cm thick
1 tsp paprika
1 tsp dried thyme
Dumplings
180 g white flour
2 tsp baking powder
½ tsp salt
½ tsp dried basil
½ tsp dried oregano
1 ¾ dl almond drink
2 tbsp olive oil

How it's done

Stew

Heat the oil in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Add the onion and garlic, continue to cook for approx. 1 min. Remove the pan from the heat. Pour in the stock, bring to the boil while stirring. Add the vegetables, season and cook over a medium heat for approx. 25 mins.

Dumplings

Mix the flour with the baking powder, salt and herbs. Combine the almond milk and oil, add to the flour and mix into a dough.

Using two spoons rinsed in cold water, shape the dough into approx. 12 quenelles, place on top of the vegetables. Cover the dumplings and cook over a medium heat for approx. 15 mins.

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