Veggies and Dumplings



This one will be familiar to those of you who grew up in the south, or grew up enjoying southern food. My Nana taught me to make old-fashioned dumplings and gravy when I was a child, and it still says down-home comfort to me.

Today’s dish reflects a more enlightened approach: more veggies and gluten-free. This recipe, adapted from “Great Gluten-Free Vegan Eats” by Allyson Kramer is flawless.


Veggies and Dumplings

Boil 4 cups vegetable broth


½ large zucchini, chopped

2 carrots, peeled and sliced into rounds

½ Vidalia onion, chopped

1 3/4 oz. Shittake mushrooms, chopped

1 1/2 oz. Cremini mushrooms, sliced

2 stalks celery, sliced

Simmer until vegetables are tender, about 20 minutes.

Add and return to boil:

½ tablespoon dried sage

½ cup corn kernals, fresh or frozen

1 cup shelled edamame, thawed

Check seasoning and add salt and pepper to taste.

 Make dumplings:

2.5 cups bizquix mix (see recipe below)

¾ c non-dairy milk

Make 10 dumplings (golf ball sized) and drop into stew ( I use a small ice cream scoop). Cover and reduce to medium-low.  Cook 10 minutes, until firm.

If the broth does not thicken, you may add a cornstarch slurry, but I found the stew magically thickens on its own.


1 T cornstarch

1/8 cup cold water

Note: When reheating, do not heat to piping hot, as it will turn the dumplings soggy. Heat only until warm enough to be palatable.

Bizquix Mix (Gluten free baking mix) 

3 cups superfine brown rice flour

1 ½ cups sorghum flour

¾ cup potato starch

¼ cup tapioca starch

1 t zanthan gum

½ t sea salt

1 ¼ t baking soda

3 T baking powder

1 cup coconut oil, slightly softened, not liquified.

Mix coconut oil into dry ingredients until crumbly. Cover and chill in fridge for a few hours until cold. Pulse in processor until uniform fine mixture. Store in airtight container up to 3 weeks.