Cut your vegetables into the desired shapes.
Heat the oil in the big saucepan on the medium heat.
Add onions, leeks, bay leaf and allspice, and fry until golden.
Add carrots, courgette and red pepper to the saucepan.
Cover with 1 litre of stock and bring to boil.
Reduce the heat and simmer for about an hour until vegetables are tender and water is reduced.
Add rosemary and tamari sauce.
Season your stew with chilli powder, pepper and salt according to taste.
To make dumplings, mix flour with soya milk, baking powder, rosemary, thyme, salt and pepper in a little bowl.
Drop the dumpling mix by spoonfuls into boiling stew. Cover and simmer for 15 minutes.
Can add any herbs you want to the dumplings! It was originally 2t of basil, but I adjusted for my family. There were also originally potatoes in the stew.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 252 (82%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 0mg||0 %|
|Sodium 1050.2mg||36 %|
|Potassium 397.3mg||10 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 9.9g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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