veggie stew with cornbread dumplings

Ingredients For veggie stew with cornbread dumplings

• 3 c

  butternut or acorn squash, peeled and cubed
• 29 oz

  ( two ( two 14.5 ounce) cans italian style stewed tomatoes
• 15 oz

  can great northern beans
• 4 clove

  garlic, minced
• 1 c

  water or veggie broth
• 1 lg

  onion chopped
• 1 lg

  stalk celery, chopped
• 1 sm

  zuchinni, chopped
• 1 tsp

  each dried oregano and sweet basil
• 1/2 tsp

  each salt and pepper
• dumplings:
• 1/2 c

  flour
• 1/3 c

  cornmeal
• 2 Tbsp

  grated parmesean cheese (for vegan either don't use or use a vegan shredded cheese)
• 1 Tbsp

  fresh parsley ( if you use dried use a lot less)
• 1 tsp

  baking powder
• 1 lg

  egg, beaten (you can use egg subsitute for vegan)
• 2 Tbsp

  milk ( you can use soy milk for vegan)
• 2 Tbsp

  vegtable oil
• paprika to sprinkle over top for color