Bean Stew with Cornmeal Dumplings – a Vegan Slow Cooker Meal

Slow cookers are such useful kitchen appliances, making it handy to prepare your meal in advance and then going about your day, yet having the meal ready when you have supper. We’ve enjoyed this hearty meal after working hard in the garden all day.

Bean Stew with Cornmeal Dumplings

Serving Size: 4

Ingredients:

  • 2 cups dried large soy chunks (vegetable protein)
  • splash soy sauce
  • 15 ounce can black beans
  • 15 ounce black-eyed peas
  • 20 ounce crushed tomatoes
  • 10 ounces corn
  • 2 onions
  • 2 carrots
  • chopped
  • 2 cloves garlic, minced
  • 2 teaspoons taco seasoning
  • dash of salt and pepper
  • chili sauce to taste
  • chopped parsley as garnish

for the dumplings:

  • cup AP flour
  • ½ cup cornmeal
  • pinch salt
  • 2 teaspoons baking powder
  • 2 tablespoons cooking oil
  • 4-5 tablespoons non-dairy milk

Slow Cooker Bean Stew with Cornmeal Dumplings

Directions:

  1. Place the large soy chinks in a bowl.
  2. Reconstitute the large soy chunks by pouring boiling water over them and a splash of soy sauce.
  3. Place a lid on the bowl and allow the the chunks to soak and soften.
  4. Peel and cut the carrots into medium bite sized pieces.
  5. Place the carrots in the slow cooker.
  6. Chop the onions and add to the carrots.
  7. Drain the black beans and place in the slow cooker.
  8. Drain the black-eyed peas and add to the cooker.
  9. Add the crushed tomatoes and stir to mix.
  10. Drain any excess liquid from the reconstituted soy chunks and add the chunks to the slow cooker.
  11. Add the corn (if canned, then drain the liquid first).
  12. Mince the garlic and add to the stew.
  13. Add the taco seasonings, salt and pepper and mix well.
  14. Add a dash of chili sauce, according to taste.
  15. Turn the slow cooker on and cook the stew for 6-8 hours.
  16. 45 minutes before serving the meal, make the cornmeal dumplings.
  17. Place the flour and cornmeal in a bowl.
  18. Add the salt and baking powder.
  19. Lightly mix with a fork or whisk.
  20. Add the non-dairy milk and oil.
  21. Stir to evenly mix.
  22. Using a large serving spoon or tablespoon, drop the dumplings onto the surface of the stew.
  23. Cook the dumplings for 40-45 minutes.
  24. Optionally chop a handful of parsley to use as garnish for the stew.
  25. Serve the stew hot from the pot, with the chopped parsley sprinkled on top.