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TVP Stew with Parsley Dumplings

1 cup TVP
1 tsp. oregano
2 tbsp. olive oil
2 tsp. vegetable stock concentrate
1 tsp. herbes de provence
1 cup boiling water

1 cup turnip, peeled and diced
1 cup chopped onion
1 cup diced carrot
1/2 cup sliced celery
2 bay leaves
1/2 tsp. rosemary, and basil
1 clove garlic, minced

1 tbsp. fresh parsley, chopped
2 tsp. light sesame oil
2 cups water
5 tsp. tamari
2-3 potatoes, peeled and chopped
1 cup frozen peas
2 tbsp. cornstarch + 2 tbsp. water

1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped parsley
1/2 cup milk
2 tbsp. vegetable oil

Combine TVP, oregano, oil, stock, herbes, and water and let stand
3 hours.

Saute TVP mixture, turnip, onion, carrot, celery, bay leaves,
rosemary, basil, garlic, and parsley in sesame oil for 8 minutes.
Add water, tamari and potatoes. Simmer for 10-15 minutes. Add
peas, continue cooking another few minutes. Remove bay leaves.
Combine cornstarch and water, add to stew, and stir until thickened.
Season to taste with salt and pepper.

Sift dry ingredients. Add parsley. Mix milk with oil, and add to
dry ingredients. Stir until moistened. Drop mixture by tablespoonfuls
onto stew. Cover and cook for 15 minutes (do NOT lift the lid!).

Yield: 4-5 servings


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