Vegan Winter Greens Stew with Herb Dumplings
Photo reprinted with permission from Penguin Random House
“This vegan play on chicken and dumplings is perfect for a wintry meal,” explains chef Tanya Holland. “The body of the stew is hearty, with bold round flavors and a slight kick from the mustard and lemon. The aromatic, airy herb dumplings are ideal for soaking up the delicious broth. It’s like a comforting bowl of braised greens with extra veggies and dumplings to make it a meal.”
This recipe can be found in the article “I Can’t Stop Making This Vegetable Dumpling Soup (And It’s Vegan!)” and also in “Easy, Healthy Soul Food Recipes with a California Twist.”
How to Make It
1
To make the greens: In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped white part of the scallions, garlic, cayenne pepper, and dried thyme and cook for 30 seconds, stirring constantly.
2
Add half of the mustard greens and stir to coat with oil; cook just until they start to wilt.
3
Add the remaining greens, stir, and cover for 1 minute to wilt.
4
Add the onion, carrots, celery, broth, and molasses and stir to combine. Lower the heat to medium low and let simmer until the greens and all the vegetables are tender, about 30 minutes.
5
While the greens simmer, mix up the dumpling batter: In a bowl, whisk together the flour, nutritional yeast, baking powder, salt, fresh thyme, oregano, parsley, black pepper, and lemon zest. Stir in the oat milk and mix just enough to form a thick dough. Let sit for 15 minutes.
6
When the veggies are tender, stir in the mustard and lemon juice. Season with salt and pepper. Lower the heat to a bare simmer.
Ingredients
Stewed Greens
2 tbsp extra-virgin olive oil
6 scallions, white parts chopped and green parts sliced, kept separately
3 cloves minced garlic
¼ tsp cayenne pepper
½ tsp dried thyme
2 bunches mustard greens, thick stems removed and torn into bite-size pieces (about 10 cups)
1 large yellow onion, cut into ½-inch dice
4 carrots, peeled and cut on the diagonal into 1 ½-inch pieces
4 celery stalks, cut on the diagonal into 1 ½-inch pieces
4 cups vegetable broth
1 tbsp molasses
1 tbsp Dijon mustard
juice of 1 lemon
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
Herb Dumplings
1 ¼ cups all-purpose flour
1 tbsp nutritional yeast
2 tsp baking powder
1 tsp salt
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp chopped fresh Italian parsley
1 tsp freshly ground black pepper
zest of 1 lemon
½ cup oat milk
Directions
1
To make the greens: In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped white part of the scallions, garlic, cayenne pepper, and dried thyme and cook for 30 seconds, stirring constantly.
2
Add half of the mustard greens and stir to coat with oil; cook just until they start to wilt.
3
Add the remaining greens, stir, and cover for 1 minute to wilt.
4
Add the onion, carrots, celery, broth, and molasses and stir to combine. Lower the heat to medium low and let simmer until the greens and all the vegetables are tender, about 30 minutes.
5
While the greens simmer, mix up the dumpling batter: In a bowl, whisk together the flour, nutritional yeast, baking powder, salt, fresh thyme, oregano, parsley, black pepper, and lemon zest. Stir in the oat milk and mix just enough to form a thick dough. Let sit for 15 minutes.
6
When the veggies are tender, stir in the mustard and lemon juice. Season with salt and pepper. Lower the heat to a bare simmer.
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