Leek Stew with Dumplings

This will take some prep time but is so worth it in the end! I found this recipe online and made several changes. You can use any collection of spices you want.

Ingredients:

canola oil or vegetable oil to sautee the veggies

3 leek stalks (use only the white, minus the very bottom, and about 2 inches of the green, but make sure to remove any brown spots. Discard the top. Cut the part you are going to use into rounds

1 large onion, chopped

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon dried parsley

bay leaf: optional, I did not have one

about 20 baby carrots cut into small rounds

3 celery ribs, halved lengthwise and chopped small

4 garlic cloves minced or 2 tablespoons of the jar kind

1/4 cup nutritional yeast

8 cups water

3 veggie boullion cubes

1 or more teaspoons of garlic salt

salt and pepper to taste


FOR DUMPLINGS:

2 cups flour
1 1/2 t celery salt (you really need this)
4 tablespoons canola oil
1/2 cup water
6 tablespoons almond milk


1) Bring 8 cups water to a boil and add boullion cubes. Stir to dissolve and reduce heat to low. Set aside.

2) Heat oil in large saucepan and add to it the onion, leeks, bay leaf, thyme, basil and parsley. Cook about 10 minutes until veggies become translucent but do not let them burn.

3) Add carrots, celery and garlic and cook about another 10 minutes until carrots start to become more tender.

4) While veggie are cooking prepare your dumpling dough by combining first the wet ingredients in one bowl, dry ingredients in another bowl, and then adding the dry to the wet. Stir well and sit aside for at least 5 minutes.

5) When carrots have started to soften, add nutritional yeast to the veggie blend and then add the boullion broth that you made. Now add your garlic salt and salt and pepper to taste.

6) Cover and bring to a boil.

7) Now, drop your dumplings down into the boiling water, like you were making drop bisquits. I like mine small, but it's up to you.

8) Cover and boil for about 25-30 minutes.