Veggie Stew Casserole with Whole Wheat Dumplings is moist and reminiscent of a delicious stew. It could be eaten as an entree for vegetarians or as a side dish to accompany meat. I created this recipe because I wanted a vegetable dish using the rarely used vegetable parsnips. My idea for whole wheat dumplings is so simple and easy. I simply cubed 100% whole wheat bread, added the liquid ingredients and the bread cubes become dumpling-like once the dish is fully cooked. I am in love with the idea of a more healthy dumpling. My Grandma always made dumplings that were so yummy but they were made with the less healthy white flour biscuits.
All the Vegetables and Fiber!
I added many vegetables to this dish including carrots, parsnips, zucchini, onion, and celery. This tasty casserole reminds me of stew due to the moist dumplings, the flavor from the thyme, and the vegetables. The white parsnips make me feel like I’m eating potatoes, but I’m not, I’m eating a healthy parsnip instead. Potatoes would be a good addition to this recipe, but if you are trying to reduce carbs I’d skip the potatoes. This dish is loaded with fiber from all the vegetables and the 100% whole wheat bread.
Dumplings are such a tasty comfort food. Even people who don’t like the flavor of whole wheat bread will love these dumplings because they don’t even taste like whole wheat. The bread cubes absorb all the moisture and they become soft moist morsels that just melt in your mouth in the expected dumpling fashion.
Veggie Stew Casserole with Whole Wheat Dumplings:
Add this dish to any weekday meal or it would be a great addition to a holiday meal as well. It is a great dish for fall or winter when people crave stew. This tasty dish will warm your belly, satisfy your desire for comfort food but with healthier whole wheat dumplings.
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