Hearty Vegetable Stew
6 medium potatoes, washed and cubed
1 small turnip, peeled and cubed
3 large carrots, washed and sliced
1 medium onion, minced
2 cups cooked chickpeas
3 cloves garlic
1 bay leaf
6 cups vegetable broth
Flour or cornstarch, to thicken Dumplings:
2 cups flour
1/2 teaspoon salt
2 tablespoons vegetable shortening
4 teaspoons baking powder
1 cup soymilk
Salt and pepper, to taste
Stew:1) Prepare all vegetables. Fry onion with garlic in a large soup pot until the onion is translucent. Add broth, potatoes, turnip, carrots, and bay leaf to soup pot and bring to a boil.
2) Reduce heat, cover, and simmer for an hour or so, or until the vegetables are cooked.
3) Add chickpeas. In a cup, add water to 4 tablespoon flour or 3 teaspoon cornstarch and whisk until smooth, then stir in to the stew. These measurements are a starting-off point. I usually use close to a quarter of a cup of flour, but you should always add it in small increments to avoid making the stew too thick, and always whisk it into some water first to avoid lumps. Cover while you mix up the dumplings.
4) For the dumplings, stir together flour, salt, and baking powder, then cut in shortening. Add soymilk and mix by hand (spoons are useless) until it forms a lumpy, squishy ball. It should be somewhat moist and sticky too.
5) Tear dough into small pieces, about the size of a golf ball, and drop on to the top of the stew. Cover the whole thing and cook for 10 to 12 minutes, until the dumplings are cooked and tender. Spoon out into bowls and season with salt and pepper. Enjoy!
Source of recipe: This is my grandmother's stew turned vegan.