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Textured Vegetable Protein Stew with Parsley Dumplings

A home-style TVP Stew with Parsley Dumplings made with Tvp, Oregano, Olive Oil, Vegetable Stock Concentrate, and Herbes De Provence. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 tsp
• 2 tbsp
• 2 tsp
• 1 cup
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 2
• 1/2 tsp
• 1 clove
• 1 tbsp
• 2 tsp
• 2 cup
• 5 tsp
• 2
• 1 cup
• 2 tbsp
• 1 cup
• 2 tsp
• 1/2 tsp
• 1/4 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Combine TVP, oregano, oil, stock, herbes, and water and let stand 3 hours.

2. 2

   Saute TVP mixture, turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic, and parsley in sesame oil for 8 minutes.

3. 3

   Add water, tamari and potatoes. Simmer for 10-15 minutes. Add peas, continue cooking another few minutes. Remove bay leaves.

4. 4

   Combine cornstarch and water, add to stew, and stir until thickened.

5. 5

   Season to taste with salt and pepper.

6. 6

   Sift dry ingredients.

7. 7

   Add parsley.

8. 8

   Mix milk with oil, and add to dry ingredients.

9. 9

   Stir until moistened.

10. 10

    Drop mixture by tablespoonfuls onto stew.

11. 11

    Cover and cook for 15 minutes (do NOT lift the lid!).