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Veggie Stew and Dumplings – gluten free, vegetarian

This simple vegetarian stew is warming, healthy and perfect for a cold day. It’s super easy to make as you literally just pop all the ingredients into a slow cooker and leave it on a low heat for 7-9 hours. It can be ready for you when you get in from work!

It’s thick and delicious and freezes really well too, so I usually make batches to keep for when I don’t have time to cook.

The buckwheat dumplings are optional as this dish still tastes great without them, but I think it’s worth trying them as they are also delicious and really filling.

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You Will Need...

  • For the stew:
  • 3 carrots
  • 2 parsnips
  • 3 sweet potatoes
  • 1 onion
  • 1 tsp. oregano
  • 1 tsp. black pepper
  • 1 tbsp. tomato puree
  • 3 garlic cloves
  • 1 x 400g can chickpeas
  • 2 x 400g cans chopped tomatoes
  • Handful of chopped kale
  • For the dumplings:
  • 2 cups/300g of buckwheat flour
  • 2 tsp. baking powder
  • 1 tsp. ground pepper
  • 2 tsp. mixed herbs
  • 1 cup/240ml almond milk
  • 2 tbsp. coconut oil
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