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The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Vegan Stew and Dumps


Vegan Stew and Dumps


This is a proper winter warmer....hearty and filling, and very cheap and easy to make!


I like brown lentils to replace meat with as they don't turn to mush and are so cheap to buy, I get a big bag from the Asian shop and it lasts for ages. You don't need to have this with dumplings, it's fine as a standalone dish, but who doesn't love a dump with their stew?!


This recipe serves 3-4 people



Ingredients


80g brown lentils, soaked overnight and rinsed

1large onion, peeled and finely chopped

2 cloves garlic, peeled and crushed

1tbsp vegetable oil

1 mild chilli, deseeded and finely chopped

1 medium parsnip, peeled and finely chopped

1 small turnip, peeled and finely chopped

3 medium carrots, peeled and diced

1 green pepper, roughly chopped

200g mushrooms, halved, quartered if very big

1 400g tin chopped tomatoes

375ml vegetable stock

1 tbsp tomato puree

1/2 tsp dried rosemary

1/2 tbsp vegan Worcestershire sauce or mushroom ketchup

Salt and pepper to taste

1 400g tin mixed beans, drained and rinsed


90g vegetable suet

200g SR flour

150ml cold water

1/4tsp salt



Method


Cover the lentils with boiling water and simmer for 15 minutes until just tender, drain and put to one side


Preheat the oven to 190c


Heat the oil in a large ovenproof , lidded casserole pot on the hob and add the onions and garlic. Cook on low for a couple of minutes until starting to soften. Add the chill, and mix in all the other raw vegetables. Continue to cook on low stirring occasionally for 10 minutes


Mix all the other stew ingredients well into the pot. Bring to a gentle bubble, cover and put into the oven for 50 minutes, remove and stir, then replace in the oven part way before cooking


About 10 minutes before the 50 minutes is up, start to make the dumplings. Add all the dry ingredients to a bowl and mix, add the water and mix well to make a stiff dough. Roll the dough into around 12 equal ping pong sized balls



Remove the stew from the oven, give it a quick stir. Place the dumplings gently on the top of the stew evenly spaced, then replace the lid and put back into the oven for about 20 minutes. The dumplings will increase in size and be light and fluffy when cooked


Serve into large bowls and enjoy fresh from the oven, but will reheat really nicely in the microwave too in individual portions....a good one for the freezer!










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