Vegan Gnocchi Stew

Ingredients

• olive oil
• onion
• celery
• garlic
• all-purpose flour
• broth or water
• coconut milk or other nondairy milk
• mushrooms
• white beans
• gnocchi
• vegan cheeze shreds
• spinach
• parsley
• other optional items: broccoli, cauliflower, okra, vegan sausage
• salt
• pepper
• cumin
• oregano
• cayenne
• garlic powder
• turmeric

Steps

1. Heat 1 Tbsp olive oil in a pot or dutch oven on medium heat
2. Add 1/2 c sliced celery and 1/2 chopped onion to the oil. Saute for about 6 minutes until onions are translucent and celery softens slightly
3. Season with 1/4 tsp pepper, 1/4 tsp cumin powder, and a pinch of salt
4. Add 2 Tbsp all=purpose flour. This will significantly thicken and clump the mixture
5. Add 2 c broth or water. Whisk to create a roux. Mix continuously as it thickens.
6. Bring mix to a boil while mixing to prevent burning.
7. Once mix boils, add 1/3 c milk, another 1/4 c broth or water, 1/2 c mushrooms (I used shiitake), 3/4 c white beans, 2 c gnocchi, 1/3 c vegan cheeze (I used Daiya cheddar & mozzarella style shred mix)
8. Mix another 6 minutes.
9. Season with 1/4 tsp salt (unless your broth already has salt), 1/4 tsp garlic powder, pinch of cayenne, 1/4 tsp turmeric, and 2 tsp oregano
10. Add 2 c chopped fresh baby spinach (I just tear it with my hands), 2 Tbsp chopped parsley or cilantro
11. Allow to simmer a few more minutes while you cook the Field Roast sausage or saute other optional additions (okra, cauliflower, broccoli).
12. Mix and taste, adding additional seasoning as needed
13. Serve immediately!