Ingredients
For the stew:
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 carrots, peeled and chopped
- 3 sticks celery, chopped
- 1 cup sliced mushrooms
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 2 potatoes, peeled and chopped
- 1 chargrilled capsicum, chopped
- 1 can black beans, drained
- 2 cans chopped tomatoes, (I used one plain, one Mexican flavoured)
- ¼ cup quinoa, (I used red any colour will be fine)
- 1 ½ teaspoon smoked paprika
- 1 teaspoon maple syrup, or brown sugar
- ½ teaspoon salt
- Pinch chilli powder, optional
For the dumplings:
- 1 cup flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- Black pepper to taste
- 1 tablespoon olive oil
- Fresh herbs, finely chopped (I used parsley and thyme)
- Lemon zest, finely grated (I used about half a lemon's worth)
- ½ - 1 cup soy milk, (or milk of your choice)
Instructions
For the stew:
- Heat olive oil in a wide saucepan that has a lid (you need space to add the dumplings later). Add onion, garlic, celery, carrot, mushrooms, sage and thyme and cook for 5 minutes or until softening and fragrant. Add all remaining ingredients, and a can of water (use an empty tomato can).
- Simmer for 20-25 minutes or until potato is cooked but firm.
- Drop in spoonfuls of the dumpling mixture (recipe below), cover with a lid then cook over a low heat for another 15 minutes or until the dumplings are cooked through.
For the dumplings:
- Put dry ingredients into a bowl and stir to combine. Add milk until the mixture is a thick but spoonable consistency.
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