Best Spring Vegetable Stew With Sweet Potato Dumplings Recipes

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VEGETABLE STEW WITH HERB DUMPLINGS



Vegetable Stew with Herb Dumplings image

Bisquick Heart Smart® recipe! No need for bread. This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked orzo or rosamarina pasta
1 carton (32 ounces) Progresso™ chicken broth (4 cups) or vegetable broth
1 teaspoon ground mustard
1 bag (16 ounces) frozen sweet peas, potatoes and carrots, thawed
1 can (15 to 16 ounces) great northern beans, rinsed and drained
1 cup Bisquick Heart Smart® mix
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk

Steps:

  • Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
  • Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
  • Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
  • Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 13 g, TransFat 0 g

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)



Vegetable Stew With Dumplings (Vegetarian) image

This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.

Provided by Pinot Grigio

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 large onion, chopped
4 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons flour
2 tablespoons vinegar (apple cider or sherry)
1 tablespoon light brown sugar
2 tablespoons Dijon mustard
3 cups vegetable broth (homemade is preferred)
1/2 teaspoon ground cinnamon
2 large carrots, chopped
4 medium red potatoes, chopped (unpeeled)
1 cup frozen sweet peas
1 cup frozen sweet corn
salt and pepper (to taste)
2/3 cup Bisquick (I use Heart Smart)
3 tablespoons skim milk
rosemary (optional) or fresh herb, of choice (optional)

Steps:

  • In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
  • Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
  • Add flour and stir unil mixed.
  • Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
  • Stir until combined.
  • Slowly stir in broth.
  • Add cinnamon, chopped carrots, and chopped potatoes.
  • Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
  • Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
  • Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
  • If making the Dumplings -
  • Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
  • Drop by rounded teaspoons into hot stew.
  • Cover and cook until done (approx. 10 mins).
  • You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

SANDI'S CROCK POT VEGETARIAN STEW WITH DUMPLINGS



Sandi's Crock Pot Vegetarian Stew With Dumplings image

Make and share this Sandi's Crock Pot Vegetarian Stew With Dumplings recipe from Food.com.

Provided by drhousespcatcher

Categories     Stew

Time 9h

Yield 4 serving(s)

Number Of Ingredients 22

1 onion, minced
2 stalks celery, diced
1 -2 garlic clove, minced
4 potatoes, diced
3 medium carrots, diced
1/2 cup peas
1/2 cup corn
1/2 cup green beans
1/2 cup sliced mushrooms
3 cups vegetable broth
3 cups water (more if needed)
1 teaspoon lemon juice
8 ounces stewed tomatoes (optional) or 8 ounces fresh diced tomatoes (optional)
2 bay leaves
1 tablespoon fresh parsley
salt and pepper
dumplings
2 cups unbleached flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 1/2 cups soymilk or 1 1/2 cups rice milk
1 tablespoon chopped fresh parsley (may use dried, if desired)

Steps:

  • Put all ingredients into crock pot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the broth with a tablespoons of cornstarch mixed into a little water.
  • NOTE: Turn up to high, allow broth to bubble, then add cornstarch mixture or dumplings. Dumplings will take longer to cook in the crock pot.
  • Mix lightly then drop by tablespoon into simmering stew, cover and cook for 15 minutes.
  • Note: By adding a little less milk and/or a little more flour, you can have drop biscuits (omit parsley, if desired). Add your favorite herbs for delicious herb dumplings/biscuits.
  • OH YEAH DO NOT PEEK.

Nutrition Facts : Calories 583.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 1284.2, Carbohydrate 118.3, Fiber 12.2, Sugar 10.5, Protein 20.3

SPRING VEGETABLE STEW WITH SWEET-POTATO DUMPLINGS



Spring Vegetable Stew With Sweet-Potato Dumplings image

This vegetarian stew shows off some of the season's freshest vegetables, includingasparagus, carrots, and artichokes -- all afloat in a light vegetable broth.Sweet-potato dumplings make hefty fixings to dig into.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 18

1 medium sweet potato (about 12 ounces), peeled and cut into large chunks
Coarse salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
Freshly ground pepper
2 large eggs, lightly beaten
2 tablespoons finely chopped fresh flat-leaf parsley
2 lemons, halved
4 medium artichokes (10 ounces each)
3 tablespoons unsalted butter
10 ounces red pearl onions, blanched and peeled
1 rind Parmesan cheese (about 5 inches long; or subsitute 5-inch piece cheese)
2 1/2 cups homemade or low-sodium store-bought vegetable stock (not roasted)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
12 orange or yellow baby carrots, peeled, or 3 medium carrots, peeled, halved lengthwise, and cut into 3-inch pieces
2 tablespoons finely chopped fresh tarragon
6 ounces asparagus, trimmed and cut into 3-inch pieces (about 1 1/4 cups)

Steps:

  • Makethedumplings: Place sweet potato in a saucepan; cover with water by1inch. Bringto a boil; add a large pinchof salt. Reduceheat; simmer until tender,about 15 minutes. Meanwhile,whisk theflour,bakingpowder, 1 1/2 teaspoons salt,andapinch of pepper in a bowl; set aside.
  • Drain sweet potato. Pass through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in eggs and parsley. Add flour mixture; stir just until a sticky dough forms.
  • Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze juice of 1 1/2 lemons into water; add rinds. Remove and discard tough outer leaves from 1 artichoke. Cut off top third; peel stem. Halve artichoke lengthwise; remove fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in lemon water. Repeat with remaining artichokes.
  • Melt butter in a medium stockpot over medium heat. Add onions; cook, stirring occasionally, 3 minutes. Add Parmesan rind. Drain artichokes; add to pot. Stir in stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add carrots. Reduce heat; simmer, partially covered, 10 minutes. Squeeze remaining 1/2 lemon into pot; stir in tarragon.
  • Using 2 spoons, form 18 dumplings, dropping into stew as you work. Cover; cook 7 minutes. Add asparagus. Cook, covered, until the dumplings are cooked through and vegetables are tender, about 3 minutes. Remove rind before serving.

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