Purple Carrot + Barley Stew with Herby Dumplings 🌲
𝗧𝗛𝗘 𝗦𝗧𝗘𝗪:
extra virgin olive oil
celery
purple carrots, sliced
fingerling potatoes, sliced
onions, diced
garlic, minced
pot barley
cauliflower purée
nutritional yeast
thyme
soya sauce
veggie stock
dijon
@manitobaharvest hemp hearts, for garnish
spring onion, for garnish
salt + pepper
Sauté garlic and onions over medium heat.
Add carrots and celery and cook for a few minutes. Season.
Once veggies have softened a little, add potato, barley, nutritional yeast, dijon, thyme, veggie stock & soya sauce.
Simmer (uncovered) until barley is tender and potatoes are cooked.
Add cauliflower purée to thicken stew.
𝗧𝗛𝗘 𝗗𝗨𝗠𝗣𝗟𝗜𝗡𝗚𝗦:
60g @anitasorganic all purpose flour
1/2 tbsp @earthbalance buttery spread
1/8 tsp salt
1/2 tsp baking powder
1/2 tbsp thyme + rosemary
1/2 tsp nutritional yeast
65 ml unsweetened plant-based milk
In a bowl, combine all ingredients (except for the plant-based milk) using a dough cutter. Mixture should resemble coarse sand.
Add plant milk and mix.
In this case, I spooned mixture onto a lined baking sheet and baked dumplings until slightly golden before adding to the stew, to avoid them becoming completely purple.
If you’re not bothered by the colour, you can spoon the mixture (roughly 4 dumplings) directly onto the veggies in your stew (so the dumplings don’t sink). Cook uncovered for 8 minutes and covered for roughly 10. Stir around the dumplings occasionally to ensure nothing is sticking to the bottom of the pan.
Garnish with thyme, spring onion & hemp hearts. Serve hot!
🌲🌲🌲
Purple Carrot + Barley Stew With Herby Dumplings 🌲
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