with Parsley Dumplings
Combine ingredients and let stand 3 hours.
- 1 cup TVP
- 1 tsp. oregano
- 2 tbsp. olive oil
- 2 tsp. vegetable stock concentrate
- 1 tsp. herbes de provence
- 1 cup boiling water
Saute TVP, turnip, onion, carrot, celery, bay leaves, rosemary, basil,
garlic, and parsley in sesame oil for 8 minutes.
- 1 cup turnip, peeled and diced
- 1 tbsp. fresh parsley, chopped
- 1 cup chopped onion
- 2 tsp. light sesame oil
- 1 cup diced carrot
- 2 cups water
- 1/2 cup sliced celery
- 5 tsp. tamari
- 2 bay leaves
- 2-3 potatoes, peeled and chopped
- 1/2 tsp. rosemary, and basil
- 1 cup frozen peas
- 1 clove garlic, minced
- 2 tbsp. cornstarch + 2 tbsp. water
Add water, tamari and potatoes.
Simmer for 10-15 minutes.
Add peas, continue cooking another few minutes.
Remove bay leaves.
Combine cornstarch and water, add to stew, and stir until thickened.
Season to taste with salt and pepper.
Sift dry ingredients.
- 1 cup all-purpose flour
- 1/4 cup chopped parsley (or dried herbs)
- 2 tsp. baking powder
- 1/2 cup milk
- 1/2 tsp. salt
- 2 tbsp. vegetable oil
Mix milk with oil, and add to dry ingredients.
Stir until moistened.
Drop mixture by tablespoonfuls onto stew.
Cover and cook for 15 minutes (do NOT lift the lid!).
Yield: 4-5 servings; Source: Stew - adapted from Vegetarian Gourmet
(Irish Seitan Stew); Dumplings - Better Homes and Gardens Meat Cookbook