VEGGIE STEW WITH CORNBREAD DUMPLINGS

Veggie Stew with Cornbread Dumplings image

Provided by Jane Whittaker

Time 8h20m

Number Of Ingredients 20

3 c butternut or acorn squash, peeled and cubed
29 oz ( two ( two 14.5 ounce) cans italian style stewed tomatoes
15 oz can great northern beans
4 clove garlic, minced
1 c water or veggie broth
1 large onion chopped
1 large stalk celery, chopped
1 small zuchinni, chopped
1 tsp each dried oregano and sweet basil
1/2 tsp each salt and pepper
dumplings:
1/2 c flour
1/3 c cornmeal
2 Tbsp grated parmesean cheese (for vegan either don't use or use a vegan shredded cheese)
1 Tbsp fresh parsley ( if you use dried use a lot less)
1 tsp baking powder
1 large egg, beaten (you can use egg subsitute for vegan)
2 Tbsp milk ( you can use soy milk for vegan)
2 Tbsp vegtable oil
paprika to sprinkle over top for color

Steps:

1. Put a disposable liner in your crock pot
2. Dice all veggies, and put everything in the crock pot except the dumpling ingredients.
3. Cook on low for 8 hours.
4. In a medium bowl combine all dumpling ingredients.Stir stew to break up squash a little.
5. Turn crock pot to high Drop dumpling mixture in rounded tablespoons on top of veggies.
6. Sprinkle paprika on top of dumplings to give them color, cover and cook 50 minutes more.
7. Do not lift lid the last hour of cooking.