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    You are in: Home / Recipes / Autumn Stew With Thyme Dumplings Recipe
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    Autumn Stew With Thyme Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Mad Maryno's Note:

    A earthy and comforting vegan stew with little dumplings, red kidney beans and a good array of fall vegetables. Awesome with a glass of cabernet sauvignon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      In a dutch oven, sweat the onion, the leek and the garlic together on medium heat.
    3. 3
      Add the vegetables, the kidney beans,the broth, the juniper berries, the rosemary. Season with salt and pepper.
    4. 4
      Put the lid on and bake for 2 hours.
    5. 5
      Raise oven temperature to 350°F Remove pot from the oven.
    6. 6
      In a bowl, mix the flour, the baking powder, the salt and the thyme. Add the margarine and mix until crumbly. Add the water and mix until it's combined together.
    7. 7
      Divide dough into 20 little balls, roll them and put them over the stew. Cover with the lid and return to oven for 30 minutes. DO NOT REMOVE THE LID IN ANY CIRCUMSTANCE DURING COOKING PROCESS.

    Ratings & Reviews:

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    Nutritional Facts for Autumn Stew With Thyme Dumplings

    Serving Size: 1 (502 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 474.4
     
    Calories from Fat 42
    99%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 835.2 mg
    34%
    Total Carbohydrate 94.1 g
    31%
    Dietary Fiber 15.6 g
    62%
    Sugars 9.8 g
    39%
    Protein 16.6 g
    33%

    The following items or measurements are not included:

    parsnips

    vegetable broth

    juniper berries

    non-hydrogenated margarine

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