Tuesday, April 12, 2011

Slow Cooker Tuesday: Veggie Dumpling Stew!

When I asked my kids if there was anything they wanted on this weeks menu, all they could come up with was "MORE TOFU!".  I was happy to oblige with today's meal that I found on this website!  Tuesdays are generally our busiest day of the week, and this week we added a dentist appointment to our regular obligations.  I didn't check the recipe closely enough though and when we got home I realized there was still more to add in and cook for another hour and forty five minutes!  Oops!  I had also planned on making some garlic rolls but decided to enjoy the lovely weather again.  Luckily my mom had dropped off some fresh bannock so we had that with some garlic butter and a green salad with feta.

Veggie Dumpling Stew

Olive Oil
1 chopped onion
3 cloves minced garlic
1 package of tofu, drained, pressed, and cubed
3 sliced carrots
2 sliced stalks of celery
3 1/4 cups vegetable stock, divided
2 tsp sage
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup + 2 tbsp flour, divided
2 tsp baking powder
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup margarine
1/4 cup soy milk
1 cup chopped fresh parsley

*Saute onion and garlic in oil until soft
*Add tofu and cook until browned on all sides
*Transfer to slow cooker and add carrots, celery, 3 cups stock, sage, salt and pepper.  Cook on low for 7-8 hours.
*Mix together 1/4 cup stock and 2 tbsp of flour (to thicken).  Add to slow cooker and cook for another hour.
*Mix together remaining ingredients to make dumplings.  Add to slow cooker and cook for another 45 minutes.

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