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Best Ever Veggie & Dumplings
A vegetarian twist on a soul comforting favorite!
Prep Time: 00:10
Cook Time: 00:45
2 stalks celery, diced
1/2 onion, chopped
1 large carrot, chopped
4 cloves garlic, minced
1 cup green peas (frozen is fine)
1 cup sweet corn kernels
2 pints mushrooms, sliced
4 cups almond milk (other plant based milk is fine)
1/4 cup all-purpose flour
2 tsp olive oil
2 tbsp abstract spice
1 tsp salt
1/2 tsp nutmeg
frozen biscuit dough, cut in pieces
2 tbsp dried chives
1In a large pot or Dutch Oven add oil and add in garlic, onions, carrots, and celery. Season with sea salt and sauté until onions are translucent- DO NOT let garlic brown. Sauté for approximately 5 minutes.
2Add in mushrooms and sauté for an additional 5 minutes.
3Add in peas, corn, and Abstract Spice, cooking for 2 more minutes.
4Stir in flour until dissolved- this will thicken and stiffen the vegetable medley.
5Slowly stir in almond milk and nutmeg and let simmer on low for 2 minutes.
6Drop biscuit portions sporadically into the now creamy vegetable soup and cover for approximately 30 minutes until biscuits are done and have floated to the top.
7Sprinkle on chives to finish and enjoy!
Missing the traditional 'Chicken' in this recipe? For a quick fix, pick up an already prepared rotisserie chicken from your local grocer, chop it up, add it to a bowl and ladle this delicious stew on top! Get your Abstract Spice here: https://www.acartoffood.com/store/p1/AbstractSpice.html
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