>From the Better Recipes website...
~~~~~
Very Veggie Dumpling Stew
Ingredients:
2 tablespoons olive oil
2 onions, chopped
1 lb extra-firm tofu
4 cloves garlic
2 1/4 cups vegetable stock, divided
1/4 cup soy sauce
1/2 lb fresh green beans, trimmed
2 cups baby carrots
4 stalks celery, chopped
2 teaspoons sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup margarine, softened
1/4 cup soy milk
1 cup fresh parsley, chopped
Method
In a large skillet over medium heat, saute oil and onions for 3 minutes. Cut
tofu into 1/2 inch cubes and add. Using a garlic press, crush garlic directly
into skillet. Saute for 10 more minutes, browning tofu cubes on all sides.
Transfer onion and tofu mixture to a crock pot set on low. Stir in 2 cups
vegetable stock, reserving remaining 1/4 cup for later use. Add soy sauce,
green beans, carrots, celery, sage, salt and pepper. Cover and cook on low for
6 to 8 hours. One hour before serving, mix remaining 1/4 cup vegetable stock
with 2 tablespoons of flour. Stir into crock pot to thicken stew. Raise
temperature to highest setting. To make dumplings, mix together flour, baking
powder, salt and pepper. Rub in margarine. Stir in parsley. Add soy milk to
bind together. Drop heaping tablespoons of dough into crock pot to make about 8
dumplings. Cover and cook on high for 45 minutes. When dumplings are cooked all
the way through, serve immediately.
Notes: I converted this stove-top stew to a crock pot recipe.
Number of servings: 6
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~~~***Rhonda G in Missouri***~~~
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