Recipe

Purple Carrot + Barley Stew With Herby Dumplings 🌲⁣

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Purple Carrot + Barley Stew with Herby Dumplings 🌲⁣
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⁣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⁣
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⁣Sauté garlic and onions over medium heat. ⁣
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⁣Add carrots and celery and cook for a few minutes. Season.⁣
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⁣Once veggies have softened a little, add potato, barley, nutritional yeast, dijon, thyme, veggie stock & soya sauce.⁣
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⁣Simmer (uncovered) until barley is tender and potatoes are cooked. ⁣
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⁣Add cauliflower purée to thicken stew.⁣
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⁣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 ⁣
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⁣In a bowl, combine all ingredients (except for the plant-based milk) using a dough cutter. Mixture should resemble coarse sand. ⁣
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⁣Add plant milk and mix. ⁣
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⁣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.⁣
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⁣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. ⁣
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⁣Garnish with thyme, spring onion & hemp hearts. Serve hot!⁣
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⁣🌲🌲🌲