1 lb. parsnips, peeled
2 celery ribs
1 large carrot, peeled
2 Tbsp. olive oil
2 tsp. kosher salt
¼ tsp. freshly ground black pepper
1 batch vegan dumpling dough (Click here for the recipe.)
6 cups vegetable broth
¼ cup dry sherry or white wine
2 bay leaves
1 15-oz. can cannellini beans, drained and rinsed
• Preheat the oven to 400 degrees.
• Spray a roasting pan with cooking spray.
• Remove and discard the dark green leaves and roots from the leek. Slice in half lengthwise, rinse to remove soil and pat dry. Place the leek, parsnips, celery and carrot in the prepared roasting pan.
• Trim the vegetables as necessary to make sure they sit in the roasting pan in a single layer. Brush the vegetables with olive oil and season with salt and pepper. Bake for 30 to 35 minutes, or until the leek begins to brown and the other vegetables are soft. Remove from the oven and set aside.
• While the vegetables are roasting, make your dumpling dough (recipe at left).
• Combine the vegetable broth and wine in a large pot with a tight-fitting lid.
• When the vegetables are cool to the touch, slice them into bite-sized pieces and add them to the broth mixture.
• Place an immersion blender into the stew. Pulse a few times so that a few – but not all – of the vegetables are puréed and the stew is slightly thickened.
• Add the bay leaves and beans to the pot. Bring the stew to a boil and reduce to a simmer.
• Using your fingers, shape the dough into golf-ball-sized dumplings. Place the dumplings on top of the stew, and cover with a tight-fitting lid. Cook on low for 15 minutes.
• Remove the bay leaves and serve hot.