Tempeh Stew and Dumplings

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

Tempeh Stew and 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
1 package (10 ounces) frozen 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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