Well, autumn is definitely in full force in Victoria (which really just means we’ve settled into the dreary mildness that is also winter and spring here on the South Island). That means my tummy needs a hug on the inside and there is no better way to accomplish that feat than with warm stew and tender dumplings.
While stew is traditionally an all-day commitment, this saucy number whips up in a flash: just 21 minutes cooking time! But it tastes like it was simmered for hours thanks to the beauty and science (MAGIC!) that is pressure cooking. It is also important to use quality vegan broth: I use vegan “beef” for the stew and straight up veggie for the dumplings. This stew thickens as it cools some, so don’t start setting the table and pouring the almond milk until the dumplings are done. Then your supper will be just like Baby Bear’s porridge: just right. Except it will still be stew and dumplings, not porridge, which is much better. Porridge is icky. (Prove me wrong, Vegan Mofoers. Prove me wrong.)
- 1 med-large onion, chopped
- 4 cloves garlic, minced
- 4 stalks celery, chopped
- 3 large carrots, chopped
- 2-3 medium potatoes, diced
- 1 1/2 cups chick peas, cooked or canned (my 2 year old calls’em “chicken peas,” hence the name of the recipe. She kinda bosses me around. A bunch.
- 4 cups vegan broth PLUS 1/2 cup vegan broth, divided
- 3 tbs tamari or soy sauce
- 1 1/2 tsp poultry seasoning*
- 2 bay leaves
- 1 tbs hot mustard, such as Keen’s
- 3 tbs all purpose OR pastry flour
- 1/2 cup whole grain flour
- 1/2 cup pastry/ cake flour PLUS 3 tbs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp dry poultry seasoning
- 1/2 cup vegan broth
1. Place all stew ingredients on your pressure cooker. Mix thoroughly.
2. Seal cooker, bring to high pressure, reduce heat and cook for 6 minutes. (Set a timer for supreme accuracy!)
3. Meanwhile, assemble your dumpling batter: in a medium bowl, combine dry ingredients.
Add broth and stir gently until combined, being careful not to over mix. Batter should be very, very thick.
4. When your timer beeps or rings or whatever it does, use the quick release method to release pressure. Taste stew and adjust seasoning as necessary.
5. In measuring cup, stir together 1/2 cup of vegan broth (at room temperature) and 3 tbs flour until no lumps remain. Add to pressure cooker and stir to incorporate (this will thicken up the stew, as good slurries do).
6. Return cooker to stove (over medium-high heat) and drop batter into stew by 1 tbs dollops (stew should still be plenty hot and bubbly, but if it isn’t, continue to heat uncovered until it is). Cover (but DO NOT seal) cooker, reduce heat to low and cook for 15 minutes. Please respect a dumpling’s right to dumplify in private and do not lift lid to monitor progress. May the cooking of dumplings forever be as sacred as the cooking of rice. Amen.
Now get your comfort food loving self a bowl and dig in!
*If you do not have poultry seasoning, use 1 tsp sage, 1/4 tsp thyme and 1/4 tsp oregano. You may also substitute fresh herbs for dried. Use about a quarter of a cup chopped very fine.