Veggie Dumpling Stew By The Purple Carrot

By The Purple Carrot

Veggie Dumpling Stew

DINNER
Family FriendlySpring RecipesSoy-FreeBeans/LegumesRoot VegetablesAppetizerSide DishSoupDinner
GET RECIPES DELIVERED

SERVINGS

2

PREP & COOK TIME
40 min
CALORIES
266
FAT
2g
CARBOHYDRATES
54g
PROTEIN
9g

MAIN INGREDIENTS

  1. 2 potatoes
  2. 3/4 cup peas
  3. 1 carrot
  4. 1 1/2 cups whole wheat flour
  5. 1/2 teaspoon baking soda
  6. 3/4 cup almond milk
  7. 1 tablespoon agave
  8. 1 onion
  9. 2 garlic cloves, peeled
  10. 4 cups vegetable broth, used in two steps
  11. 1/4 cup fresh parsley
  12. 1 tablespoon nutritional yeast*
  13. 1/2 teaspoon dried oregano*
  14. 1/2 teaspoon dried rosemary*
  15. 1/2 teaspoon dried basil*
  16. pinch salt**
  17. 2 tablespoons olive oil**
  18. * spice pack
  19. ** not included

TOOLS

  • Large Saucepan
  • Medium Bowl

INSTRUCTIONS

1. Prepare. Rinse and dry all produce. Peel and chop the onion; mince the garlic, peel and dice the carrot; dice the potato. Roughly chop the parsley, removing the stems. Place olive oil in a large saucepan over medium high heat.
2. Add two tablespoons of vegetable broth, the onion and 

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