Vegan Dill Stew with Rosemary Dumplings
Recipe Type:
Vegan
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
4 c
vegetable broth
2 c
potatoes
2 c
Carrots
1 cup
onion
2 cloves
garlic
2 tbsp
fresh dill
1 c
Flour
2 tsp
Baking Powder
1 tsp
Salt
1 tsp
Rosemary
2 tbsp
vegetable oil
1 c
water
Directions
Step 1
In a large pot, heat vegetable oil over medium heat. Add onion and garlic and sauté until fragrant.
Step 2
Add potatoes, carrots, and vegetable broth to the pot. Bring to a boil and then reduce heat to a simmer. Cook for 20 minutes or until vegetables are tender.
Step 3
In a mixing bowl, combine flour, baking powder, salt, and rosemary. Add water and mix until a dough forms.
Step 4
Drop spoonfuls of the dumpling dough into the stew. Cover and cook for 10 minutes or until dumplings are cooked through.
Step 5
Garnish with fresh dill and serve hot.
Nutrition Facts
Fat:
5 g
(45
kcal)
Protein:
6 g
(24
kcal)
Carbohydrates:
45 g
(180
kcal)
| Calories | 22.075 kcal | 1.1% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.2649 g | 0% |
| Saturated Fat | 0.0883 g | 0.08% |
| Fat | 0.4415 g | 0.32% |
| Carbohydrates | 3.9735 g | 0.79% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.5298 g | 1.39% |
| Sugars | 0.5298 g | 0% |
| Protein | 0.5298 g | 0.62% |
| Vitamin C | 1.766 mg | 1.96% |
| Calcium | 0.5298 mg | 0.11% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.883 mg | 67.92% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.3532 mg | 2.35% |
| Zinc | 0.7064 mg | 0.14% |
| Selenium | 0.883 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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