I've decided to jump on the Meatless Monday bandwagon! Even though this is a vegan blog, I want it to be easier for all people to have access to simple and quick veg food without any of the 'quirky' vegan pantry items - such as nutritional yeast, agar, etc. Just easy, accessible veg recipes, that also happen to taste great.
With my new theme in mind, tonight's meal of Vegetable Stew with Dumplings is just that - quick, easy and accessible. This is a very flexible recipe that uses whatever vegetables you have on hand, including onions, celery and carrots, but can certainly (and should) include seasonal vegetables such as winter squash and root veggies.
The dumpling part is also easy since you can use a pre-made Bisquick-type of mix, or just make your own, using the recipe I have provided.
The adobo sauce (which comes out of the canned chipotle in adobo) is in every grocery store since the chipotle craze hit the culinary world a few years ago. The sauce gives you a little kick - not as much as adding a whole chipotle would - but also gives it a wonderful smoky flavor, which is also accented by the use of smoked paprika (if available) as well.
(Thanks for all your smokey ideas, Tami! American Vegan Kitchen has opened my eyes to using both chipotles and smoked paprika. Love it!)
No need to be vegetarian, vegan or even a cook for this one.
onion, celery, carrot, garlic: $1
(I used parsnip, celery root, butternut squash, turnip)
(I used peas)
chipotle in adobo sauce: $.25
spices, herbs: $1
flour, coconut oil, nondairy milk: $2
Total to make 5 servings: