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–+ servings

Soy Curl Stew with Dumplings

Course: Entrees
Cuisine: classic, Comfort food
Keyword: soycurls, stew, vegan stew
Prep Time: 2 hours 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours 10 minutes
Servings: 4 Servings
Author: unarosevegan
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Ingredients

Stew

  • 1 Tablespoon Avocado oil
  • 1/2 Medium sized onion Chopped
  • 2 Stalks Celery Chopped
  • 2 Large Carrots Chopped
  • 4 Large Cloves garlic Minced
  • 1 Teaspoon Dried thyme
  • 1/2 Teaspoon Ground sage
  • 2 Tablespoons Dehydrated vegetable mix Found in bulk food stores
  • 1 Tablespoon Stevia seasoning Or commercial salt free seasoning, as desired
  • 6 Mini potatoes Chopped
  • 1 Cup Rutabega Cubed
  • 1/4 Cup Whole wheat flour
  • 6 Cups Vegetable stock
  • 1 Tablespoon Tomato paste
  • 1/3 Cup Frozen peas

Soy Curls

  • 1 Tablespoons Dehydrated vegetables
  • 1 Teaspoon Stevia seasoning Or commercial salt free seasonings blend
  • 1 Package Butlers soy curls
  • Water to cover soy curls

Roue

  • 1/4 Cup Cornstarch
  • 1/2 Cup Liquid from stew

Dumplings

  • 2 Cups Spelt flour
  • 1 Tablespoon Baking powder
  • 1 Tablespoon Dried parsley
  • 1 Teaspoon Salt free seasoning
  • 1 Tablespoon Nutritional yeast
  • 1/3 Cup Soy milk Or other unsweetened plant based milk
  • 1 Flax egg 1 tablespoon flax seeds, 3 tablespoons water
  • 1/4 Cup Vegan unsalted butter

Instructions

  • Preparing the Soy Curls: In a large mixing bowl combine the soy curls, water, dehydrated vegetables and seasoning. Let sit for at least 2 hours to overnight to rehydrate them. Once rehydrated, drain well and set aside.
  • Prepare the vegetables: Wash the baby potaroes. Wash and pare the carrots and rutebaga. Chop them with the baby potatoes into bite sized pieces. Set aside.
  • Making Dumplings: In a medium size mixing bowl, whisk together flour, baking powder, seasoning, and nutritional yeast.
  • In a separate bowl, whisk together the soy milk, parsley, egg replacer, and butter. Add to the flour mixture and form dough into a soft, moist, loose ball. Cover and set aside
  • Making the Stew: In a large pot or lidded skillet, heat avocado oil over medium heat.
  • Add the chopped onions to the oil. Cook stirting until they becomes translucent, about 5 minutes.
  • Add the garlic, thyme and sage. Cook and stir until fragrant, about 1 minute.
  • Stir in all the chopped vegetables, except for the peas. Add the dehydrated vegetables, seasoning and the flour. Mix very well until the vegetables are well combined and coated.
  • Add soy curls and peas. Mix until combined.
  • Add 5.5 cups of the vegetable stock, and the tomato paste. Stir well. Bring stew to a boil, and then reduce heat to a simmer. Cook stirring often for 15 minutes.
  • While stew is simmering, make the roue. In a small bowl, combine the cornstarch and the1/2 cup vegetable stock. Whisk together until smooth, and add to the stew after 15 minutes. Let simmer for another 15 minutes.
  • When stew has 10 minutes left in cooking, drop heaping tablespoonfuls of the dough into the boiling stew,. Dough should makes 8-12 dumplings.
  • Cover the pot and let simmer for 8-10 minutes. Test dumplings by inserting a tester into the center of one. When the tester comes out clean they are done.
  • Serve stew and dumplings immediately, sprinkled with fresh thyme or parsley. Refrigerate or freeze leftovers.