Vegetable Stew with Cheesy Dumplings

Hello Beans

What better winter warmer is there than a comforting stew. Such a yummy meal on a cold winter’s night. This recipe is a 100% Vegan Vegetable stew with some gorgeous cheesy dumplings 😀 Enjoy!

Note – I have put a variation with the ingredients e.g. 150g – 200g of potatoes as well as not using any measurements for the herbs as it’s up to you how much of each you use. A lot of the ingredients are also optional, you can mix and match your veg. Play around with the recipe and make it your own. 

Ingredients

2 Carrots
150g – 200g White potatoes
1 Celeriac
1 pack of baby leeks or 1 large
3 Medium-small parsnips
6 Small-medium Turnips
2 Vegetable stock cubes or 1 stock cube and some gravy granules
2tbsp Margarine
1 Tin of chopped tomatoes
1/2 tsp Marmite or Vegemite
50g plant-based mozzarella (I used Violife)
Thyme
Parsley
Salt & Pepper

For the dumplings 
130g Flour
1 small tsp Bicarbonate of soda or baking powder
Salt & Pepper
Parsley
Thyme
Rosemary

Method (serves 4-6)

Prep and chop all your ingredients for the stew into good-sized chunks of your choosing.

In a large pan. Fry them off in the margarine, cooking on a low – medium heat for 10 mins.

Add your tinned tomatoes, marmite, herbs and stock cubes. Give it a good stir. Then add boiling water to cover your veg. (I added a little more than this as I used the leftovers for soup the following days).

Put a lid on your pan. Simmer on a low to medium heat for 1 1/2 – 2 hours (at least 1 hour).

When your stew is nearly done turn the oven onto 200°C main or 180°C fan.

Make your dumplings by combining all the ingredients and adding a little water at a time to form a dough. Split this and mould into 6-8 balls.

Pop these in your stew and then cook in the oven for 20 mins without the lid.

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Enjoy your delicious winter comfort food. Such an easy recipe to make from scratch, very versatile and so darn yummy!

Enjoy beans!