Vegetable Stew with Irish Soda Bread Dumplings

Pot of vegetable stew with soda bread dumplings.

Vegetable Stew with Irish Soda Bread Dumplings

Celebrate St. Patrick's Day with this lighter and healthier Vegetable Stew with Dumplings. It's got all the delicious veggies you expect, plus those super fun and flavorful Irish soda bread dumplings, and you'll love how easy it is, too!

Course Main Course

Cuisine American, Irish

Diet Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 329kcal

Author Laura Yautz

Equipment

Dutch Oven

Ingredients

For the Stew

6 cups Vegetable Stock unsalted
1 medium Onion
4 large Carrots
2 Celery Stalks
½ lb Teeny Tiny Potatoes
2 cups Shredded Cabbage
2 cans Chickpeas no added salt, drained and rinsed
1 teaspoon dried Rosemary
1 teaspoon dried Thyme
½ teaspoon dried Sage
½ cup Cold Water or additional Vegetable Stock
¼ cup All Purpose Flour
Salt and Pepper to taste

For the Dumplings

¾ cup + 2 tablespoon Unsweetened Soy Milk
1 tablespoon Apple Cider Vinegar
1 ½ cup Whole Wheat Flour
1 teaspoon Caraway Seeds
1 teaspoon Baking Soda
¼ teaspoon Salt

Instructions

Pour the vegetable stock in a large Dutch oven or other large pot, over high heat.
Chop the carrots, celery, and onion into ½ inch pieces, and add them and the potatoes to the stock.
Rinse and drain the chickpeas, and add them to the pot.
Add the shredded cabbage and herbs to the pot as well.
In a small bowl, whisk together the cold water and all purpose flour. Pour this into the pot, and stir to combine everything.
Once boiling, reduce heat to medium-low, and simmer for 15-20 minutes, until the vegetables are tender.
Now make the dumplings by mixing together the soy milk and vinegar; set aside.
In a large mixing bowl, combine the whole wheat flour, caraway seeds, baking soda, and salt.
Pour the soy milk mixture into the dry ingredients, and mix until just combined.
Remove the lid from the stew, and stir. Season with (a little!) salt and pepper, if desired.
By large spoonfuls, drop the dumpling batter into the stew. You should have about 8 dumplings.
Put the lid on the pot, turn the heat to low, and simmer for another 15 minutes, until the dumplings are puffy and cooked through.
Serve hot.

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