roots & dumplings


Though I always hit that point in the winter where I lament the lack of a ripe tomato and dream of summer squash and cantaloupe, I always have to remind myself that winter vegetables have their own promise. This dish features winter vegetables in a rich stew topped with hearty dumplings.

My grandmother grew up on a Nebraska farm, and though she raised her family in Seattle, she brought with her a preference for drinking coffee at all meals and recipes from her farm up-bringing. Chicken and Dumplings was one of those recipes. Here I use faux chicken broth and root vegetables to build this vegan version.

Roots and Dumplings



  • 1 medium yellow onion, chopped
  • 1 tablespoon veggie oil
  • 3 carrots, chopped
  • 5 stalks celery, chopped
  • 2 teaspoons fresh black pepper
  • 1 tablespoon dried parsley
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 1 tablespoon paprika
  • 1 large rutabaga, chopped
  • 2 turnips, chopped
  • 1 large parsnip, chopped
  • 2 cups faux chicken broth (I use Better Than Bouillon, No Chicken Concentrate)
  • 2 tablespoons cornstarch
  • 1 cup almond milk


  1. Chop onions.
  2. Heat veggie oil in a large sauté pan (with a tight-fitting lid) on medium-high.
  3. Saute onions until brown, about 5 minutes.
  4. Chop carrots and celery (1 inch pieces). Add to onions and sauté for 5 minutes.
  5. Add spices (black pepper, parsley, thyme, sage and paprika). Stir.
  6. Chop rutabaga, turnip and parsnip. Add to pan and stir.
  7. Add broth, cover with lid and simmer for 10 minutes, or until vegetables are tender (but not soft).
  8. Mix cornstarch and almond milk. Pour into skillet and stir.
  9. Taste and then adjust seasonings.
  10. Continue to simmer on low.


  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons fresh black pepper
  • 3 tablespoons vegetable shortening
  • 3/4 cup almond milk


  1. Add flour, baking powder, salt and pepper in a medium-sized bowl. Mix.
  2. Cut in shortening, until small pebbles have formed.
  3. Stir in milk. Mix until dough has gathered and all dry ingredients have been incorporated.
  4. Drop 1/4 cup balls of dough on top of the simmering stew.
  5. Cover and cook 15 minutes, or until the dumplings are fluffy.
  6. Enjoy!

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