Recipe: Old Fashioned Veggie Stew with Parsley Dumplings

OLD FASHIONED VEGGIE STEW WITH PARSLEY DUMPLINGS

"Remember the hearty, satisfying stews you loved, from your beef-eating days?? You and your family will have no complaints when you taste this delicious, easy to make redo. Tempeh adds soy protein and texture to this main course meal in a pot."

FOR THE VEGGIE STEW:
6 oz. tempeh (available at health food stores), cut in small bite-sized cubes OR 4 commercial vegetarian burgers, cut in cubes (to sub. for tempeh)
6 tablespoons (approx.) Worcestershire sauce (should be enough to cover tempeh or burger cubes as a marinade)
3 tablespoons vegetable oil
1 large onion, chopped
4 medium carrots, cut in chunks
3 medium potatoes, peeled and cut in chunks
1 cup cubed turnip
1/2 cup frozen peas (thawed, drained but not precooked)
3 tablespoons unbleached white flour
2 vegetable soup stock cubes OR equivalent amount powder
2 1/2 cup cold water
1/4 to1/2 teaspoon freshly-ground pepper, to taste
1/2 to 1 tablespoon Mrs. Dash Original Seasoning Blend or Spike Seasoning Blend, to taste
FOR THE PARSLEY DUMPLINGS:
1 cup unbleached white flour (or 1/2 cup white and 1/2 cup whole wheat)
1 tablespoon baking powder
1/2 teaspoon each salt and freshly-ground pepper
2 tablespoon finely chopped fresh or dried parsley
1 teaspoon Mrs. Dash Original Seasoning Blend or Spike Seasoning Blend
1/4 cup chilled butter
1/4 to 1/2 cup milk (as required)

Marinade the tempeh or burger cubes, (single layer) in Worcestershire sauce in a shallow pan. Set aside.

In a large soup pot or Dutch oven, heat oil over medium heat. Add all vegetables except for the peas and saute for 3 minutes. Turn heat to low, cover and steam vegetables for an additional 5 minutes to release flavors.

Add flour and stir to coat all vegetables evenly. Add soup cubes, water and seasonings and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes, until vegetables are tender but NOT mushy, stirring occasionally.

WHILE STEW IS COOKING, MAKE DUMPLINGS:
In a small bowl, combine dry ingredients for the dumplings. Cut in butter until mixture is crumbly. Gradually add just enough milk to form a soft dough.

LAST 10 MINUTES OF COOKING STEW:
Add tempeh or burger cubes WITH marinade. Also add the frozen peas.

Bring stew back to a boil. Shape dumplings with a large spoon and place around edges of pot, on top of the stew while it is cooking. Cover and simmer for the last 10 minutes of cooking time. Dumplings will puff and cook to perfection, using the heat from the stew to cook. Serve immediately.

Makes 6 generous servings
Source: Not just for vegetarians: Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman