That’s a long title! haha Sometimes it’s hard to include everything you want to in the title of a recipe!
I’m not quite sure what this is, but I wanted to create a ‘Meatless Monday’ for fancier occasions, so I started writing components that I wanted to include, and next thing I know, I came up with these herbed chickpea dumpling, with roasted winter vegetables, caramelized onions and cranberries. Oh my! So delicious, comforting and satisfying! The meaty broth and dumplings will satisfy any carnivores too, for a home run success with the whole family!
I didn’t have any ready-made vegetable broth, so I made my own quickly ahead of time, but for an even quicker meal, feel free to use some vegetable broth (or mushroom broth) from the supermarket, always making sure it’s organic and without a lot of weird ingredients/flavours/sodium.
A fancy-looking meal for 4 people that is healthy, using seasonal vegetables, but that can be made in a short amount of time (approx. 40-45 mins).
At this time of year, everyone seems to slow down a bit, and regroup to start the year fresh, so I hope to do the same and take a little break from the blog, enjoy some lazy relaxing days inside the house, warm and cozy watching some old movies, eating a few healthy chocolate chip cookies (my husband promised to make some), and maybe even a little casual reading with a cup of tea. In this crazy chaotic world we live in, we can all use a time to slow down, disconnect from TV and internet and reconnect with ourselves.
Roasted Winter Vegetables, Caramelized Onion and Cranberries, and Herbed Chickpea Dumplings | Vegan
A healthy recipe for herbed chickpea dumplings with roasted winter vegetables, caramelized onions and cranberries. Vegan, paleo with gluten-free options.
- 8 cups water (filtered)
- 1 organic celery stalk sliced
- 1 carrot (large) washed, peeled, sliced (keep the peel)
- 4 organic cremini mushrooms (large) sliced
- 3 Tbsp parsley (stems)
- 1 onion coarsely chopped
- 2 Tbsp herbe de Provence
- 1/2 tsp sea salt
- 1/2 cabbage (green or red), thinly sliced
- 4 organic apples peeled, cored, sliced
- 1 small winter squash of your choice (butternut, pumpkin, etc.), cut in large bite-size pieces
- 2 turnips (medium size), peeled, coarsely chopped
- 1/2 cup peas (frozen)
- 2 yellow onion (medium size), cut in half and sliced thinly
- 3 Tbsp dried cranberries
- 1 parsnip or carrot, peeled
- extra-virgin olive oil for cooking
- 1/2 tsp sea salt
- 1/8 tsp black pepper to taste
- 1/2 cup chickpea flour
- 1/2 cup spelt flour or for a gluten-free version, you can use buckwheat or chickpea flour
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 1/4 cup filtered water add more water if too dry
- 1/8 tsp black pepper (a few pinches)
- 2 Tbsp parsley finely minced
- First, make the broth, bring the water to a boil in a large pot and throw in all the vegetable pieces, the carrot peels, and the Herbes de Provence, partly cover with a lid, lower the temperature to medium-low and let cook for 30-45 minutes. Add the salt at the end.
- While that's cooking, cut the vegetables to go in the oven: cabbage, winter squash of your choice, and the apples. Simply toss with a bit of olive oil and spread on a large baking sheet lined with parchment paper. Bake in a 425F oven for about 20-30 minutes, or until the apples and the winter squash chunks are roasted (keep an eye on it in the end).
- While the veggies are cooking, prepare the dumplings. Mix all the ingredients in a small mixing bowl with a fork, you can adjust how much water you need, until you end up with a cookie dough-like thick texture.
- Remove the vegetables from the broth pot, bring back to a boil, then reduce to medium-high temperature, add the salt if not already added, then one by one, using a tablespoon, drop the dumplings into the hot broth, and cook for 10-12 minutes. You don't want to overcrowd the pot, so you might need to cook them in 2 batches. Keep the cooked dumplings warm. You should have approx. 11-12 dumplings total.
- In a small pan, cook the onion slices and cranberries with a bit of olive oil over medium heat for about 3-5 minutes or until golden, then reduce temperature to medium-low and continue to cook until ready to serve, stirring often.
- While all this cooks, bring some water to a boil in a medium pot, and add the turnip chunks to cook for 15 minutes or until tender.
- Remove the turnips from the pot, but keep the water. Bring to a boil again and throw in the frozen peas to cook for 3-5 minutes.
- Mash the turnips with a bit of vegan buttery spread, or butter if you are not vegan or allergic to dairy, and a bit of sea salt and pepper to taste. Set aside in a warm area, along with the cooked peas.
- If you'd like to make some parsnip chips, simply use a vegetable peeler to cut the parsnip into thin long slices, lightly toss in a bowl with a bit of olive oil (use your clean hands), and put flat on a baking sheet (lined with parchment paper), cook in a 425F oven for about 3-5 minutes or until it starts to look roasted on the edges. Be careful not to forget them in the oven, they will burn pretty quickly!
- Serve everything at once: turnip purée, roasted cabbage & apples, winter squash, 2-3 dumplings per person, caramelized onion & cranberries, peas, parsnip chips and spoon some of the veggie broth over the dumplings. Enjoy!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 453kcal | Fat: 9g | Saturated fat: 1g | Sodium: 1004mg | Potassium: 1337mg | Carbohydrates: 87g | Fiber: 18g | Sugar: 41g | Protein: 11g | Vitamin A: 3445% | Vitamin C: 91.2% | Calcium: 272% | Iron: 6.2%
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