Southern-Style Okra & Tomato Stew with Cornmeal Dumplings

Wash 1 pound of okra and trim the ends. Slice into 1/2-inch rounds.

Dice 1 large yellow onion, 1 large red bell pepper, and 2 celery stalks. Mince 4 cloves of garlic.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes until vegetables begin to soften.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in 2 teaspoons of smoked paprika, 1 teaspoon of dried thyme, 1/4 teaspoon of cayenne pepper, and 1 teaspoon of black pepper. Cook for 30 seconds to bloom the spices.

Add the sliced okra to the pot and cook for 3-4 minutes, stirring occasionally.

Pour in 2 cans of diced fire-roasted tomatoes, 4 cups of vegetable broth, 2 tablespoons of tomato paste, and 2 bay leaves. Stir to combine.

Add 16 ounces of vegetable protein crumbles and 2 cans of drained and rinsed kidney beans. Bring the stew to a simmer.

Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.

While the stew simmers, prepare the cornmeal dumplings. In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 cup nutritional yeast.

Add 1 cup unsweetened almond milk and 1 tablespoon olive oil to the dry ingredients. Stir until just combined to form a thick batter.

After the stew has simmered for 20 minutes, taste and adjust seasoning if needed.

Using a large spoon, drop the dumpling batter in heaping tablespoons onto the surface of the simmering stew. You should have about 10-12 dumplings.

Cover the pot and simmer for an additional 15 minutes, or until the dumplings are cooked through and firm.

Remove the bay leaves, garnish with 1/4 cup chopped fresh parsley, and serve hot.