Tempeh or White Beans Stew with Dumplings

This meal is pure comfort food! It’s also nutritious, with plenty of vegetables and organic tempeh or cannelloni beans.  Perfect winter fare.

Tempeh or White Beans Stew with Dumplings
4-6 servings

Tempeh Stew
2 tablespoons olive oil
4 stalks celery, chopped
2 medium onions, chopped
4 medium carrots, chopped
1 parsnip, chopped
2 teaspoons dried thyme
4 cloves garlic, minced
1/4 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne
1 large bay leaf
1/4 cup flour
6-7 cups mushroom broth
Sea salt and freshly ground black pepper, to taste
3 pounds tempeh, cut into cubes (or 3 15-ounce cans of cannelloni beans)
10 ounces frozen baby peas

Dumplings
1-1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 cup coarse ground cornmeal
1 tablespoon sugar
1 teaspoon salt
1 cup + a splash almond milk

In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat oil over a medium flame. Brown the tempeh pieces, and remove.  Add all the vegetables, garlic, and herbs. Cover and cook, stirring occasionally, until onion is soft, about 5-10 minutes.

Add 1/4 cup flour and cook, stirring, 30 seconds. Add the browned tempeh back to the pot, then add broth and bring to a boil, stirring constantly; season with salt and pepper. Reduce heat to medium-low, maintaining a low simmer. Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining flour, baking powder, sugar, and salt. With a fork, gradually stir in almond milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. Set aside.

Stir peas into pot. Drop batter in simmering liquid in 12 tablespoonfuls, keeping them spaced apart (dumplings will swell quite a bit as they cook). Wrap lid in a dishtowel (absorbs steam, which can make dumplings soggy), cover pot with lid, and simmer until dumplings are firm, 12 minutes. Serve!

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