Vegan Stew and Dumplings

Ingredients

• 1 tbsp of olive oil

• 20 g of vegan butter

• 1.5 tsp of sea salt

• 1 tsp of smoked paprika

• 1 red chilli, finely chopped

• 1 large red onion, sliced

• 200 g of celery, sliced

• 1 medium sized sweet potato, cut into small chunks

• 100 ml of red wine

• 1 tin of chopped tomatoes (400g)

• 1 tbsp of wholegrain mustard

• 1 medium courgette, sliced then halved

• 1 tin of kidney beans (400g), drained and rinsed

• 100 g of self-raising flour, plus more for coating the dumplings

• 2 tsp of nutritional yeast

• 1 tsp of ground black pepper

• 0.5 tsp of ground cumin

• 50 g of vegetable suet

• 15 g of fresh coriander, chopped, plus more to serve

• 5 garlic cloves, finely chopped

• 2 medium carrots, sliced

• 500 ml of vegetable stock

• 2 bay leaves

4 servings

Calories~575 kcal

Protein~14 g

Carbs~78 g

Fat~21 g

Fiber~16 g

Sugar~16 g

Total recipe

Calories~2,300 kcal

Protein~55 g

Carbs~310 g

Fat~85 g

Fiber~65 g

Sugar~65 g

Method

• Step 1

  Add the oil to a large cast iron casserole dish over a medium heat, followed by the vegan butter, 1 tsp of the sea salt, the smoked paprika, red chilli, garlic, red onion, celery, carrots and sweet potato. Stir together and sauté for 10 mins.

• Step 2

  Add the red wine and mix well, followed by vegetable stock, chopped tomatoes, mustard and bay leaves, then stir again.

• Step 3

  Mix in the courgette and kidney beans, cover and leave to simmer over a low heat for 30 mins.

• Step 4

  Preheat the oven to 180°C/160°C fan/gas 4.

• Step 5

  While the stew cooks, begin making your dumplings. Add the self raising flour, ½ tsp sea salt, the nutritional yeast, black pepper and cumin to a large bowl, then mix together.

• Step 6

  Add the vegetable suet and coriander, and rub into the dry mixture, then gradually add 50ml water and mix well to form a firm but pliable dough.

• Step 7

  Roll the dumplings into 10 balls and then dust each of them lightly with flour then set aside ready for cooking.

• Step 8

  Take the stew off the heat, add the dumplings on top of the stew, cover and bake in the oven for 20 mins at 180°C/160°C fan/gas 4 and then uncover and bake for a further 10 mins until the dumplings turn golden brown.

• Step 9

  Serve with more chopped coriander and cracked black pepper.