Hello and Thanks so much for visiting Health Alignment. Winter is coming and it’s getting colder and colder by the day! So I thought I would share my favorite Hearty Vegetable Stew with scrumptious dumplings with you all to enjoy. This meal is so easy to make and comes together perfectly. It’s a great cost effective winter saving meal that will warm your belly and is really something family and friends will enjoy.

This recipe makes for perfect left overs and even taste better the next day. I love vegetable stews as they are just so filling with their thick creamy texture and I love making mine full of all my favourite healthy vegetables.

This stew is: Rich and chunky

Flavourful

Hearty and Creamy

Wholesome and Warm

For this delicious one pot stew you are going to need:

• 1 Pot

• Mixing bowl

• Time 1 and 1/2 hours

• Serves 8 people

Ingredients:

For the stew:

• 2 Onions

• 4 medium potatoes pealed

• 1 punnet of mushrooms

• 2 large baby marrows

• 500g butternut

• 250g leaks

• 2 large carrots

• 1 Punnet cauliflower

• 1 tablespoon of garlic

• 4 1/2 cups vegetable stock

• Salt and pepper to taste

For the dumplings:

• 2 cups of all purpose flour

• 1 sachet of yeast

• 1 teaspoon of baking soda

• 1/2 teaspoon of salt

• 1 teaspoon of sugar or sugar substitute such as xylitol or coconut sugar

• 2/3 cup + 2 Tablespoons of warm water

Directions:

1. Start with the dumplings by mixing together all the dry ingredients except for the yeast. Mix the yeast into the cup of warm water and then pour the water mix into the dry ingredients. Mix until a dough forms. Place the dough in a warm area allowing it to rise for 30 minutes.

2. Move onto your stew and start off by roughly chopping up all of your vegetables.

3. Heat up your pan on medium to high heat with a little bit of oil of your choice or some water. Sauté the onions and add the garlic. Cook for about 2 minutes.

4. Add all of your vegetables to the pot and fry for a further 2 minutes.

5. Mix up your vegetable stock with boiling water and add it to the stew. Bring the vegetables to boil with the stock and then close the lid and simmer for about 45 minutes until the vegetables are soft.

6. After the stew has been simmering for about 30 minutes start with forming the dumplings. Roll a ball using about 1 tablespoon of the dough mixture and place the ball on a powdered tray. Repeat for the rest of the dumplings. Cover the tray and place it on a warm place allowing the balls to rise further for 10-15 minutes.

7. Once the vegetables are soft and the dumplings have risen further place the dumplings in the pot and put the lid back on. Allow the dumplings to steam for about 12 minutes. Test if they are ready by poking a knife through one of the dumplings and if it comes out clean then they are ready. Serve immediately with the stew and rice of your choice.

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