Veggie Stew and Dumplings – gluten free, vegetarian

January 27, 2016

This simple vegetarian stew is warming, healthy and perfect for a cold day. It’s super easy to make as you literally just pop all the ingredients into a slow cooker and leave it on a low heat for 7-9 hours. It can be ready for you when you get in from work! It’s thick and delicious and freezes really well too, so I usually make batches to keep for when I don’t have time to cook. The buckwheat dumplings are optional as this dish still tastes great without them, but I think it’s worth trying the

For the stew:

3 carrots
2 parsnips
3 sweet potatoes
1 onion
1 tsp. oregano
1 tsp. black pepper
1 tbsp. tomato puree
3 garlic cloves
1 x 400g can chickpeas
2 x 400g cans chopped tomatoes
Handful of chopped kale

For the dumplings:

2 cups/300g of buckwheat flour
2 tsp. baking powder
1 tsp. ground pepper
2 tsp. mixed herbs
1 cup/240ml almond milk
2 tbsp. coconut oil

Chop the potatoes (I leave mine unpeeled as there’s so much nutrition in the skin), carrots, onion, garlic and parsnips and place into the slow cooker. Add the oregano, black pepper, chickpeas, cans of...
See the full directions on my site

Nutritions

Calories
426

Sodium
235mg
9% DV

Fat
7g
11% DV

Protein
11g
22% DV

Carbs
80g
27% DV

Fiber
12g
48% DV

Vegetarian