Gluten-free, Plant-based Ragout with Cornmeal Dumplings

 

This main-dish bean stew, or ragout, is a delicious harvest veggie recipe, or a hearty winter entree. It is a satisfying mix of spicy flavours, that you can accommodate to your own palate, and topped with yummy home-made plant-based cheesy, gluten-free cornmeal dumplings.

Cook this in either a Dutch oven over medium heat, or in your Instant Pot. It makes six good size servings. 

INGREDIENTS:

1 tablespoon olive oil

2 large onions, chopped

3 cloves garlic, minced

2-3 tablespoons chili powder (again, your choice. I use a locally produced Taco spice by Clever Crow Farms).

2 teaspoons ground cumin

1 teaspoon dried oregano

1 can 28 oz / 796mg  chopped whole tomatoes (not puree or diced and do NOT drain)

2 small zucchini cut into 1/2 inch pieces 

2 red bell pepper, chopped

2 cans @14 ounces/  796ml beans-- pinto beans, or one can of pintos and one can of black beans, you choose (drain the beans and rinse the beans)

1 cup corn niblets, frozen or canned or fresh (optional)

Salt (to your preference-- less is better)

Black pepper

1/2 cup/ 60g gluten free all-purpose flour blend

1/2 cup/ 80g cornmeal

1 teaspoon baking powder

1/4 teaspoon xanthan gum

2 tablespoons vegan butter (if unsalted add 1/2 teaspoon salt to dough)

1/4 cup/1 ounce/ 28-30g shredded plant cheddar cheese

1 tablespoon minced fresh cilantro or chives or dill

1/2 cup/ 118ml soy milk

METHOD

1. Heat the Dutch oven or instant pot up to saute, using the olive oil. When hot, add the chopped onions and garlic until just translucent. If it looks like the garlic might burn (urgent!), add a little water.
2. Stir in the seasonings
3. Stir in the zucchini and red pepper, cooking for about 3-5 minutes. If the pan dries, add a little more water (by the tablespoon-full) Stir continuously.
4. Stir in the beans, corn, and the tomatoes, along with salt and pepper.
5. Reduce heat and let simmer for 15 to 20 minutes while making the dumplings.
6. THE DUMPLINGS: In a bowl, whisk together the flour, cornmeal, baking powder, and xanthan gum. 
7. Cut in the margarine until it resembles cookie crumbs,
8. Stir milk into the crumbs just until dough forms
9. Mix in cheese and herbs with a big spoon
10. Drop the dumplings by the tablespoonful into the simmering ragout.
11. Cook uncovered for 5 minutes
12. Cover and cook on lowest heat for about 5-10 minutes until a toothpick comes out clean after being poked into a dumpling.
13. Hope you enjoyed this classic recipe. Please let me know how it went for you, or if you have any questions, in the comments below!

This recipe was adapted from one in The Gluten-Free Bible: The All-in-One Guide to Enjoying Fabulous Food Without Gluten.    Disclosure: I am an affiliate for Amazon.com  If you decide to purchase the cookbook above through this link, I will get a small commission. You will not be charged anything additional. Thank you for your support! -Cynthia