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browned on the bottom. Toss and reapply
light pressure with pot, another 3 to
4 minutes. Once browned and tender,
remove from dutch oven and set aside.
- Reduce heat to medium, and melt 1
tablespoon butter. Add celery, carrot,
onion, potatoes, and salt. Cook 3 to 4
minutes until onions are slightly tender
and translucent, add garlic and thyme, and
cook 2 minutes, stirring occasionally. - Add wine, cook 3 minutes or until
reduced by half, and then add remaining
2 tablespoons butter. Once melted, stir
in flour to create a roux and cook 2 to 3
minutes, stirring frequently, until light
blonde in color. Add broth, bay leaf, miso,
and nutritional yeast. Stir and bring to a
simmer over medium heat for 10 minutes,
until thickened enough to coat the back
of a spoon. - For the dumplings, while stew simmers,
make the dough. In a mixing bowl, whisk
flour, sage, baking powder, salt, pepper,
and nutmeg. Using your fingers or a dough
cutter, work butter into flour until a crumbly
texture is achieved. Fold in cranberries. - Add pumpkin purée and^1 / 2 cup almond
milk, and stir until flour is absorbed and
there are no more dry spots. Divide dough
into 12 golf-ball-sized portions. Place on
plate and cover until ready to use. - Into a high-speed blender, add cashews
and remaining^1 / 2 cup milk. Blend on high
until smooth. Add mushrooms back to pot,
and stir in cashew cream. Place dumplings
on top of stew, cover, and simmer over
medium-low heat for 10 minutes. - To serve, ladle stew into bowls, and top
each with two dumplings. Garnish with
thyme sprigs.
Brian L. Patton (thesexyvegan.com) is a
chef, multimedia personality, and author of
Sexy’s Best: The Definitive Vegan Mac & Cheese.
MUSHROOM
MASTERY
Meaty, versatile mushrooms are
the perfect stand-in for chicken
in this soup. Try any combination
of oyster, maitake, enoki, king
oyster, chanterelle, or shiitake,
but avoid cremini, button, and
portabello, which don’t have as
substantial a bite and can muddle
up the color of your stew.