2cans chopped tomatoes, (I used one plain, one Mexican flavoured)
¼cupquinoa, (I used red any colour will be fine)
1 ½teaspoonsmoked paprika
1teaspoonmaple syrup, or brown sugar
½teaspoonsalt
Pinch chilli powder, optional
For the dumplings:
1cupflour
1 ½teaspoonbaking powder
½teaspoonsalt
Black pepper to taste
1tablespoonolive oil
Fresh herbs, finely chopped (I used parsley and thyme)
Lemon zest, finely grated (I used about half a lemon's worth)
½ - 1cupsoy 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.