FOR THE STEW
3 tablespoons olive or canola oil, – 45ml use half for the mushrooms
Mushrooms, cleaned and coarsely chopped – 450ml
2 medium celery stalks, diced
2 medium carrots, diced
1 large onion, diced
3 garlic cloves, minced
3 tablespoons all-purpose flour – 45ml
1 bottle of vegan stout beer -350ml
2 cups vegetable broth – 500ml
2 tablespoons tomato paste – 30ml
3 cups chopped cabbage – 750ml
1 small potato, peeled and diced
1 tablespoon fresh thyme – 15ml
Salt and pepper to taste
FOR THE DUMPLINGS
All-purpose flour – 375ml
Nutritional yeast flakes – 45ml
Baking powder – 3.7ml
3/4 teaspoon salt – 3.7ml
2 tablespoons finely chopped chives – 30ml
2 tablespoons fresh thyme leaves – 30ml
Soy or almond milk – 280ml
3 tablespoons olive or canola oil – 45ml