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One-Pot Butterbean and Root Veg Stew with Cheesy Dumplings Recipe




For the dumplings

For the stew


1. To make the dumplings, rub the vegan butter into the flour with your fingertips until it looks like fine breadcrumbs. Mix in the grated cheese and black pepper and add 1 tablespoon of cold water.

2. Using your hands, gently bring the mixture together to form a dough, being careful not to squeeze it or overwork it. If it's too crumbly, add another half tablespoon of water. Now, form 12 small balls with your hands, working the dumplings as little as possible. Set aside.

3. In a large saucepan, heat the oil and gently fry the onion and celery over a medium heat for 8–10 minutes, until soft. Add the garlic, paprika and chilli powder and fry for 2 minutes more.

4. Add the chopped vegetables and stir to coat them in the spices, then add the stock and the bay leaf. Cover with a lid and bring to the boil, then reduce the heat and simmer for 5 minutes.

5. Stir in the butter beans, tomato purée and peanut butter. Then, while it's still simmering, stir in the gravy granules. The sauce should thicken.

6. Pop the 12 dumplings on top, giving them each space to grow, then put the lid back on and let the stew simmer gently for another 15 minutes. About halfway through, push a wooden spoon down the side of the pan and gently lift the stew to ensure it stays moist at the bottom and does not stick. Repeat this round the pan, being sure not to disturb the dumplings, then replace the lid.

7. After 15 minutes, test the vegetables with a knife to ensure they're soft, and give them a few more minutes if they need it. By now, the dumplings should be fluffy.

8. Serve the stew with the dumplings.

Extracted from The Official Veganuary Cookbook by Veganuary (HarperNonFiction, £22 Hardback). Photography by Lizzie Mayson 2023. Available now.

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