Stew Ingredients

1 - 15 ounce can butter beans or cannellini beans

3 cups Vegetable Stock - low-sodium if you’re using store-bought

1 small onion, chopped

2 garlic cloves, minced

1 cup mushrooms, coarsely chopped - I use a combination of button and shitake

2 celery ribs, sliced

2 medium carrots, peeled and sliced

1 cup frozen mix of peas, carrots, green beans, and corn

1/4 teaspoon poultry seasoning

4 tablespoon nutritional yeast

1 teaspoon herb blend such as Herbs de Provence or Mrs. Dash

1 Tablespoon low-sodium soy sauce, tamari, or coconut aminos

1 Tablespoon Marsala wine - can be omitted but it really does bring out a depth of flavor

Dumpling Ingredients

1 cup white whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon garlic powder

1/2 teaspoon poultry seasoning

1 teaspoon low-sodium soy sauce, tamari, or coconut aminos

1/2 cup canned coconut milk

1 teaspoon maple syrup

Instructions

1. In a 5-6 quart Dutch oven cook the mushrooms, celery, carrots, onions, and garlic over medium heat for 5 minutes, stirring occasionally.

2. Add vegetable stock, butter beans, mixed vegetables, soy sauce, and herbs, stirring to remove any brown bits stuck on the bottom of the pan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the carrots and celery are almost tender.

3. Meanwhile, for the dumplings, measure the dumpling dry ingredients in a medium bowl and whisk together. In a small bowl mix together the coconut milk, soy sauce, and maple syrup. Add to the flour mixture and stir just until blended.

4. Once the stew vegetables are almost tender, drop eight spoonfuls of batter over the surface of the stew but do give them a little breathing space between them. Cover and cook for 10-12 minutes or until a toothpick inserted comes out clean. If you like, sprinkle with fresh chopped parsley or kale ribbons before serving.