We love a hearty, salty, something warm after a long day playing in the woods. Whenever there’s a campfire, there’s a perfect opportunity to create a delicious dutch oven meal. In this meal, our Southern roots have come out again. This is the vegetarian version of chicken n’ dumplins, since chicken isn’t super easy to transport outside. If you’d like to add chicken, though, this is the recipe to do it. There’s enough dough here to make plenty of dumplings, and to make them all quite large so that no one has to fight.
Veggies and Dumplings
Prep Time / Cook Time/
Activity GuideBike Touring, Car Camping
- 4 tablespoons butter or margarine
- 1 medium onion, diced
- 1/4 cup flour
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon thyme
- 3 stalks celery, thinly sliced
- 1 cup carrots, chopped
- 1 cup potatoes, chopped
- 1 cup peas
- Salt and pepper, to taste
- 2 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 tablespoons butter or margarine
- 1 cup milk (almond or soy work well)
- Cutting board
- Large bowl
- Large pot
- Mixing spoon
- Heat the butter over low heat and stir in the onions. Cook until the onions are softened.
- Whisk in the flour. Add the broth, bay leaves, and thyme, and bring to a boil.
- Stir in the celery, carrots and potatoes. Cover and bring to a boil again. Reduce heat to a simmer and cook until the potatoes are almost done. Add the peas.
- Meanwhile, combind the flour, baking powder and salt in a large bowl. Cut in the butter with a fork and then stir in the milk. Mix until just combined.
- Drop heaping tablespoons of dough into the veggie mixture. Cover the pot and cook for about 10 minutes, or until the dumplings are cooked through.
- Taste and add salt and pepper, to taste.