Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew
Dumplings:
- 5 cups water
- 1 ⁄2 cup whole wheat pastry flour
- 1 ⁄2 cup cornmeal
- 2 teaspoons ground flaxseed
- 11 ⁄2 teaspoons baking powder
- 1 ⁄2 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons cold, unflavored rice milk
- 1 cup extra-virgin olive oil
- 1 pound (2 8-ounce packages) tempeh, sliced into 1 ⁄2-inch fingers, then sliced in half widthwise
- 2 medium leeks (white and tender green parts), chopped finely
- 2 tablespoons finely chopped shallot
- 1 ⁄2 teaspoon red pepper flakes
- Coarse sea salt
- 81 ⁄2 ounces shiitake mushrooms, sliced thinly
- 2 large celery ribs with leaves, sliced thinly
- 2 medium carrots, sliced thinly on the diagonal
- 2 tablespoons whole wheat pastry flour
- 6 cups ’Shroom Stock
- 1 ⁄2 cup silken tofu
- 1 tablespoon minced thyme
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground white pepper
Instructions:
Tempeh, Shiitake Mushroom and Cornmeal Dumpling Stew is a delicious vegan recipe.
For the dumplings:
- In a medium-size saucepan, bring the water to a boil.
- In the meantime, sift together the flour, cornmeal, ground flaxseed, baking powder, and salt in a medium-size bowl. Make a well in the center of the dry mixture, add the olive oil and rice milk, and stir quickly just until the dough comes away from the sides of the bowl.
- Reduce heat under saucepan to lowest simmer. Gently drop tablespoons of the batter into the simmering water with a tiny ice cream scoop or a tablespoon, waiting about 15 seconds in between each drop. Cover and simmer for 10 minutes.
- When they are done, gently remove each dumpling with a slotted spoon to a plate and set aside. Discard the water in the saucepan.
- While the dumplings are simmering, warm the olive oil in a medium-size skillet over medium-high heat. Add half of the tempeh fingers and cook for 3 to 5 minutes, until golden brown. Turn the fingers over, and cook for 3 to 5 minutes more, until lightly browned on the other side. With a slotted spatula, transfer the tempeh to a large plate lined with paper towels.
- Pour off most of the olive oil from the skillet (reserve in a small bowl), leaving a thin film on the bottom. Add the leeks, shallot, red pepper flakes, and 1 teaspoon salt to the skillet and slowly sauté over medium-low heat. Cook until soft, stirring often to prevent burning, about 5 minutes. Add the mushrooms, celery, and carrots and cook for 5 more minutes. Push all the vegetables to the side of the pan, leaving space in the middle. Add 1 tablespoon of the reserved olive oil and 2 tablespoons of whole wheat pastry flour to the center of the pan. Stir with a spoon to mix well. Add 1 cup of the stock, mix everything in the pan well to combine, and cook at a simmer until starting to thicken, about 5 minutes. Transfer all of the ingredients in the skillet to the saucepan that was used for the dumplings. Add the remaining ’Shroom Stock and the tempeh fingers and bring to a simmer. Reduce the heat to low, cover, and simmer for 20 minutes. With a ladle, remove 1 cup of the broth from the saucepan and transfer to an upright blender. Add the tofu and blend until creamy. Pour this mixture into the saucepan, and simmer for 10 more minutes.
- Stir in the thyme and lemon juice. Simmer for 1 minute, then season with salt and white pepper to taste.
- Serve each bowl of stew with a few dumplings on top.