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Ingredients
  • subheading: Stew:
  • 8 cups vegetable broth (1875ml)
  • 2 cups potatoes chopped (280g)
  • 2-15 oz can of white beans [rinsed and drained] (572g)
  • 1 cup carrot chopped (131g)
  • 1 cup parsnips chopped (108g)
  • 1 medium onion chopped (195g)
  • 2 tsp white miso paste (20g)
  • 1 Tbsp ‘Herbs de Provence’
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • subheading: Dumplings:
  • 2 cups whole-wheat flour (312g)
  • 2 cups plant milk (463ml)
  • ½ cup raw cashews (70g)
  • 1 tsp white miso paste (10g)
  • 1 Tbsp baking powder
  • 1 Tbsp ‘Herbs de Provence’
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