Mmmmmm! Welcome back, Veggies & Dumplings!
After another horrendously hot weekend (80º+ to end Nov...!), today has become increasingly windy and coooool (50s, heading to 40s overnight). I am swamped with work and was not planning to cook anything. But the chilly breeze crept thru my open windows, nipped at my flip-flop'd toes, and I immediately yearned for something warm and comforting in a bowl - something I knew would be delicious (no testing/first runs) and could work with what I have on-hand.
While I really enjoyed the Dilly Stew and Rosemary Dumplings in IDI, I have a fond spot in my heart for the Veggies & Dumplings in VD, because it was the first I'd made, and what officially blew my mind that a vegan stew could be this incredible and "like the real thing". I always add the optional soy curls, and they push it over the edge completely.
Such a wonderfully flexible/versatile recipe, too, that easily accommodates subs: I like to sauté my veggies first, but I didn't have any celery or dill, so I threw in some celery seed and a few tbsp of chopped fresh rosemary. Added in two small diced gold potatoes that also needed using, and a load of sliced yellow squash my aunt prepped but forgot to cook for Tgiving. Simmered it all as indicated. Then, too lazy to soak my soy curls, I threw them in after whisking in the flour/soymilk, and just added a bit of extra water and broth powder, and ultimately several grids of salt and pepper.
Lastly, after using rice flour with the soy milk mixture, I combined some GF flours (sorghum, teff, tapioca, potato) to steam up gluten-free dumplings.
Ahhhhh, can't explain the decadence and the "hug" that this stew provides. It's just perfect in every way.