Veg and Dumpling Crock Pot Stew

Home cooked, hearty and delicious--vegetables cooked in a rich broth with soft dumplings.

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Ingredients:

• 2 Tablespoons olive oil
• 2 onions, chopped
• 1 lb extra firm tofu
• 4 cloves garlic
• 2 1/4 cup 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 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons flour

Method

Dumplings: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup margarine 1/4 cup soy milk 1 cup fresh parsley, chopped 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. 1 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 vegetable shortening. Add soy milk to bind together. Stir in parsley and drop heaping tablespoons of dough into crock pot to make about 8 dumplings (a large cookie dough scooper works well for this, too.) Cover and cook on high for 45 minutes. When dumplings are cooked, serve immediately.

Notes: I converted this stove top stew to a crock pot recipe for easy make and take. Nothing says homemade at the family reunion like dumplings.

Number of servings: 6

Submitted By: kk1000
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