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Vegan Winter Vegetable Stew with Cheesy Herb Dumplings

Lauren Hartmann
  • 60 minutes
  • Serves 4

INGREDIENTS

2

Bay leaves, dried

3

Carrots, Large

6 cloves

Garlic

10 oz

Mushrooms

1

Parsnip, Large

2

Russet potatoes, Large

1/2 tsp

Sage, dried

1/2 tsp

Sage

1/2

Sweet onion

1/4 tsp

Thyme, dried

1/4 tsp

Thyme

2/3 cup

Almond milk or other non dairy milk

4 cups

Vegetable broth

1 1/3 cups

All purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

2 tbsp

Nutritional yeast

1 tsp

Salt

1

Salt and pepper

2 tbsp

Apple cider vinegar

2 tbsp

Olive oil

1 cup

Apple juice

2 Tablespoons Soy sauce or liquid aminos

1 person Recommend This Recipe