Dump and Go Veggie Stew and Dumplings
This simple vegetarian stew is warming, healthy, and perfect for a cold day. It's super easy to make too. You just pop all of the ingredients into your slow cooker and leave it alone for the rest of the day. This thick and delicious stew also freezes really well, so it is easy to make it ahead and have it on hand for a rainy day when cooking time is at a premium. Enjoy eating this quick and easy recipe tonight!
Serves4
Slow Cooker Time LOW9 hr
Ingredients
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 tablespoon tomato puree
- 1 can chickpeas
- 2 cans chopped tomatoes
- 100 grams chopped kale
- 300 grams buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground pepper
- 2 teaspoons mixed herbs
- 240 milliliters almond milk
- 2 tablespoons coconut oil
Instructions
-
Chop the potatoes (I leave mine unpeeled as theres so much nutrition in the skin), carrots, onion, garlic and parsnips and place into the slow cooker.
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Add the oregano, black pepper, chickpeas, cans of chopped tomatoes and tomato puree, stir and leave on a LOW heat for 7-9 hours.
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With 30 minutes left before serving time; start to make the dumplings. Mix together all the dry ingredients until fully combined, then stir in the milk and melted coconut oil until the dough comes together. (It should be very thick).
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Mold the dumplings into 4 balls then drop into the slow cooker with the stew and leave for 20-30 mins.
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Add the kale to the slow cooker 5 minutes before serving.
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Rnbowgrl
Jan 27, 2017
Although, I've never tried buckwheat flour for dumplings nor have I had the pleasure of eating parsnips before...I have no doubt they are both delicious. Parsnips I imagine to taste like a cross between carrots and radishes...but I have no clue where the analogy comes from though. lol I'm so happy to see a recipe with chickpeas that doesn't result in hummus and I think kale makes everything better tasting and it's so good for you too.
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