Vegan Irish Stew with Savory Herb Dumplings #comfortfood #vegetarian

Rich hefty brew is the way to making a strongly tasty, and absolutely heavenly bunch of veggie lover Irish stew! Finish everything off with some cushy herbed dumplings and you're in vegetarian comfort nourishment paradise.

Glad Pi Day! This formula should be a pie, and as should be obvious, it isn't. For some time there I thought I'd start another custom and post an Irish themed pie consistently to hit both Saint Patrick's Day and Pi Day. I managed to do that in 2016. Yet, at that point a year ago I posted a not Irish pizza. Furthermore, this year I fizzled at making my Irish formula into a pie. Ok well.

No doubt at first I thought a vegetarian Irish stew pot pie would be the thing. Be that as it may, as much as I love a decent exquisite pie, they're a huge amount of work. Who possesses energy for that when pie day falls in the week. What's more, dumplings are similarly as scrumptious as pie outside layer, as I would like to think. So Irish stew with dumplings it is!

Also Try Our Recipe : VEGAN SCHNITZEL

Ingredients
For the Stew

• 3 tablespoons olive or canola oil, divided
• 1 pound cremini mushrooms, cleaned and coarsely chopped
• 2 medium celery stalks, diced
• 2 medium carrots, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 (12 ounce) bottle vegan stout beer (such as Sierra Nevada Stout)
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 3 cups chopped cabbage
• 1 small russet potato, peeled and diced
• 1 tablespoon fresh thyme
• Salt and pepper to taste

For the Dumplings

• 1 1/2 cups all-purpose flour
• 3 tablespoons nutritional yeast flakes
• 1 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons finely chopped chives
• 2 tablespoons fresh thyme leaves
• 1 cup + 2 tablespoons unflavored soy or almond milk
• 3 tablespoons olive or canola oil

Instructions

1. Begin by making the stew. Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Avoid crowding the pan and cook them in batches if needed. Allow the mushrooms to cook for about 5 minutes, flip, and cook 5 minutes more, until lightly browned on both sides. Remove them from the pot and transfer to a plate.
2. Add the remaining oil to the pot. When the oil is hot, add the celery, carrot, and onion. Sauté for about 10 minutes, until the veggies begin to soften.
3. Stir in the garlic and flour. Sauté about 2 minutes more, until the garlic is very fragrant and the flour evenly coats the veggies.
4. Stir in the stout, broth, tomato paste, cabbage, potato and thyme. Return the mushrooms to the pot. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, uncovered, for 10 minutes. The veggies should be a bit firm at this point. You can add up to a cup of water during simmering if the broth reduces too much.
5. While the stew simmers, make the dumpling dough. Stir the flour, nutritional yeast, baking powder, salt, thyme and chives together in a medium mixing bowl. Stir in the milk and oil to form a soft and sticky dough. Be careful not to overmix.
6. After the stew has simmered for 10 minutes, taste test the broth and season it with salt and pepper to taste. Then drop 2-3 tablespoon dollops of the dough into the stew. Make sure you've got plenty of room, as the dumplings will expand as they cook.
7. Cover the pot and lower the heat. Allow to simmer for about 15 minutes more, until the veggies are tender and the dumplings are fluffy.
8. Ladle into bowls and serve.

For more detail : bit.ly/37hc0ES

Read More Our Recipe : CHEDDAR BROCCOLI CHICKEN LASAGNA ROLLS