Vegan Dill Stew with Rosemary Dumplings

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  1 tsp or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Celery

  Raw

  2 stalk, medium or 80g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Dill

  Fresh

  2 tbsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Navy beans

  Mature seeds, canned

  1 ½ cup or 393g

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Rosemary

  Spices, dried

  1 tbsp or 3g

• Almond milk

  Plain

  ¾ cup or 180g

Directions

1. Chop all vegetables and set aside. Preheat a large, heavy bottom pot over medium-low heat. Add half the oil and about 1 tbsp of flour. Use a wooden spatula to stir the flour and oil consistently for 3 to 4 minutes, until the mixture is clumpy and toasty.
2. Add the onion and salt, tossing to coat the onions in the flour mixture. Cook for 5 minutes, stirring often. Add garlic and stir for another 30 seconds.
3. Gradually add the vegetable broth, whisking constantly to prevent clumps. Add celery, potatoes, carrots, dill, thyme, paprika, and black pepper. Increase heat, cover, and bring to a boil, stirring frequently.
4. Once boiling, reduce heat to simmer for 20 to 25 minutes, until the stew thickens and vegetables are tender. Stir occasionally.
5. For dumplings, sift together flour, baking powder, and salt. Mix in dried rosemary. Create a well in the center, then add almond milk and the remaining olive oil, mixing until a wet dough forms.
6. Mix rinsed beans into the stew. Drop spoonfuls of dough on top to form about 14 dumplings. Cover and cook for 14 minutes until dumplings are firm. Dunk dumplings into the stew to coat before serving.
7. Ladle stew into bowls, topping each with dumplings. Serve immediately.

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