Dinner

Veggies and Dumplings is for Dinner.

Veggies and Dumplings takes several minutes to prepare.

Veggies and Dumplings takes several minutes to cook.

Veggies and Dumplings makes 6 servings.

The ingredients for Veggies and Dumplings are:

4 T unsalted butter
1 large onion, chopped
6 T all-purpose flour
3 T sherry cooking wine
6 c vegetable broth
1/2 c unsweetened almond milk
2 t salt
1/2 t pepper
2 bay leaves
1 t fresh thyme leaves
3 c chopped mushrooms (10 oz)
2 c chopped celery (6 stalks)
1 c chopped carrots
1 c frozen peas
2 T minced fresh chives

Dumplings
2 c all-purpose flour
2 t baking powder
3/4 t salt
1/4 c minced fresh herb (I used chives, thyme & sage)
2 T unsalted butter, melted
3/4 c unsweetened almond milk

Here is how you make Veggies and Dumplings:

In a large skillet, heat butter over medium-high heat. Add onion, and saut? until onion begin to brown, about 8-10 minutes. Whisk in the flour and sherry, scraping any brown bits of the bottom of the pan. Add the vegetable broth, milk, salt, pepper, bay leaves and thyme. Bring to a boil, and add mushrooms, celery, carrots, peas and chives. Reduce heat, and simmer 20 minutes, until vegetables are tender. Season to taste.In a large bowl, stir together flour, baking powder, salt and herbs. Gently mix in melted butter and milk, until mixture just comes together (DO NOT over-mix or dumplings will be dense).Drop dumpling batter into the simmering stew by heaping teaspoonfuls (about 15 total). Cover and simmer until dumplings are cooked through, about 15 minutes (DO NOT uncover while the dumplings are cooking, as steam will escape).Serving Size: 6 bowlsNumber of Servings: 6Recipe submitted by SparkPeople user KATNIDA.

The nutritional information for Veggies and Dumplings is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 376.0

• Total Fat: 12.8 g
• Cholesterol: 30.8 mg
• Sodium: 2,259.2 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 5.8 g
• Protein: 8.7 g

The dietary needs meet for Veggies and Dumplings is Vegetarian