Vegan Dill Stew with Rosemary Dumplings

Vegan Dill Stew with Rosemary Dumplings
Fat 25%Carbs 64%Protein 11%
Percent Calories

1 serving of vegan dill stew with rosemary dumplings contains 374 Calories The macronutrient breakdown is 64% carbs, 25% fat, and 11% protein. This is a good source of protein (19% of your Daily Value), fiber (43% of your Daily Value), and potassium (23% of your Daily Value).

Makes
6 servings
Prep Time
10 minutes
Cook Time
45 minutes

Ingredients

Directions

  1. Chop all vegetables and set aside. Preheat a large, heavy bottom pot over medium-low heat. Add half the oil and sprinkle in little flour (around a tbsp or so). Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
  2. Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
  3. Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.
  4. Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is thickened and the potatoes and carrots are tender.
  5. In the meantime, prepare the dumplings. Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the dried rosemary. Make a well in the center and add the almond milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.
  6. When the stew is ready, mix in the rinsed beans into the soup and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings if making the full recipe. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.
  7. Ladle stew into bowls, topped with dumplings. And serve!

Nutrition Facts

For 1 serving of vegan dill stew with rosemary dumplings (518g)

NutrientValue%DV
Calories374
Fats11g 14%
Saturated fats2g 8%
Trans fats0g
Cholesterol0mg 0%
Sodium581mg 25%
Carbs61g 22%
Net carbs49g
Fiber12g 43%
Sugar3g
Protein11g
Calcium180mg 18%
Iron4mg 45%
Potassium1071mg 23%
Vitamin D0μg 0%
Vitamins and Minerals
Alpha carotene708μg
Beta carotene1781μg
Caffeine0mg
Choline47mg 9%
Copper0.3mg 35%
Fluoride2μg
Folate (B9)108μg 27%
Lycopene0.2μg
Magnesium99mg 23%
Manganese2mg 74%
Niacin3mg 20%
Pantothenic acid1mg 13%
Phosphorus367mg 52%
Retinol0μg
Riboflavin (B2)0.2mg 12%
Selenium21μg 37%
Theobromine0mg
Thiamine0.4mg 30%
Vitamin A IU3599IU
Vitamin A180μg 20%
Vitamin B120μg 0%
Vitamin B61mg 40%
Vitamin C26mg 29%
Vitamin D IU0IU
Vitamin D20μg
Vitamin D30μg
Vitamin E2mg 12%
Vitamin K15μg 13%
Zinc2mg 15%
Sugars
Sugar3g
Sucrose1g
Glucose2g
Fructose1g
Lactose0g
Maltose0g
Galactose0.1g
Starch41g
Fats
Saturated fats2g 8%
Monounsaturated fats7g
Polyunsaturated fats2g
Trans fats0g
Fatty Acids
Total omega 30.1g
Total omega 60g
Alpha Linolenic Acid (ALA)0.1g
Docosahexaenoic Acid (DHA)0g
Eicosapentaenoic Acid (EPA)0g
Docosapentaenoic Acid (DPA)0g
Amino Acids
Alanine0.4g
Arginine1g
Aspartic acid1g
Cystine0.2g
Glutamic acid2g
Glycine0.4g
Histidine0.3g
Hydroxyproline0g
Isoleucine0.4g
Leucine1g
Lysine0.5g
Methionine0.2g
Phenylalanine1g
Proline1g
Serine0.5g
Threonine0.4g
Tryptophan0.1g
Tyrosine0.3g
Valine0.5g