Vegetables with Dumplings


  • Onion - 1 C, chopped
  • Carrots - 2 C, chopped
  • Celery - 1 C, chopped
  • Peas - 1 C
  • Oil - 2 Tb
  • Unbleached flour - 2 Tb
  • Liquid aminos - 2 Tb
  • Powdered mustard - 1 tsp
  • Thyme - 1 tsp
  • Basil - 1 tsp
  • Salt - 1/2 tsp
  • Water - 4 C
  • Vegetable bouillion cube - 2
  • Parsley, fresh - 1 Tb
  • Unbleached flour - 1 C
  • Baking powder - 2 tsp
  • Salt - 1/2 tsp
  • Vegan butter - 1/4 C
  • Soy milk - 1/2 C


  Set out large, deep skillet. Peel and chop one onion into small pieces. Place oil in pan and heat over medium low heat.  Brown onion until golden and soft. While onion is browning, peel and chop celery and carrots into small cubes or pieces. When onion is done, add flour and aminos (substitute soy sauce for aminos) and brown for a minute or so; then add carrots and stir. Add water and vegetable cubes. Cover and cook until carrots are set, about 10 minutes. While mixture is cooking, mix flour with salt and baking powder. Then add room temperature vegan butter and soymilk, stirring well. (Mixture should be thinner than biscuits but firmer than a batter.) Add additional liquid if needed. Set aside. Add celery and continue cooking. Add spices and peas; then add fresh parsley. Stir until well blended. Drop one or two tablespoon-sized pieces of dumpling mix into hot vegetable mixture.  Spoon vegetable gravy over the dumplings and cover. After about ten minutes, check the mix and pour more of the gravy over the dumplings so they will cook evenly. Cook 15-20 minutes total or until set. Printable Recipe