Make the Stew
This is the easy part! Besides frying off your aromatics, this is basically an all-in-one recipe, so feel free to throw everything in the saucepan. We want to make sure the sauce reduces a little before we add the dumplings, so be sure to let it simmer for a good 10-15 minutes, otherwise, the dumplings will just sink to the bottom!
Make the Dumplings
For this recipe, it’s best to use a firm vegan butter block rather than margarine. It’s also important that the vegan butter is cold when it gets added to the dry mixture. This’ll stop the dumplings from becoming tough.
Bake the Cobbler
I like to bake with the lid on for ⅔ of the cooking time and then remove the lid for the final ⅓. This stops the dumplings from browning before they’ve had a chance to cook through.
Top the Dumplings
For a little extra freshness, top the dumplings with diced tomato, coriander, jalapeños, and a little dollop of vegan sour cream!