Root Vegetable Stew with Herby Dumplings Recipe

Serves

Ingredients

For the dumplings:

125g self-raising flour
2 tbsp chopped fresh parsley
60g vegan butter
Black pepper to taste
(optional 60g vegan cheese, grated)

For the stew:

2 medium onions, peeled and roughly chopped
2 cloves garlic, peeled and crushed
175g mushrooms, chopped
800g root vegetables and/or butternut squash
550 ml vegetable stock (or 375 ml stock and 175ml red wine/cider)
1 bay leaf
2 tbsp cornflour

Method

1. Make the dumplings by mixing the ingredients together and adding just one tablespoon of water to bring the mixture together in a soft dough.

2. Gently form into about 12 dumplings and set aside.

3. Now, make the stew. In a large pan, fry the onions in the oil until softened.

4. Add in the mushrooms and garlic and cook for another 3-4 minutes.

5. Add the vegetables and cook for another 4 minutes, turning them over every now and then.

6. Add the stock (and the wine or cider if using) and the bay leaf.

7. Bring to the boil and let the stew bubble away for 5 minutes.

8. In a small dish, dissolve the cornflour in 25ml cold water, and stir it into the stew to thicken it.

9. As soon as it has thickened, place the dumplings into the stew so that they are three quarters submerged. Cover the pan with a lid and let simmer for 15 minutes.

Recipe taken from the Veganuary Budget Meal Plan.

To sign up, visit www.veganuary.com/try-vegan. Participants are supported through a series of emails, social media content, membership of a Facebook support group, and a website full of helpful resources like recipes, a starter kit and meal plans.

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