ROOT VEGETABLE STEW & DUMPLINGS
When I gave up meat, a hearty, comforting stew was one of the dishes I missed the most – until I came up with this! It's vegan comfort food at its finest.
Ingredients
- olive oil
- 2 onions chopped into chunks
- 4 large garlic cloves minced
- 500 g carrots chopped into chunks
- 500 g waxy potatoes peeled & chopped into chunks (or use new potatoes, which don’t need peeling!)
- 500 g swede peeled & chopped into chunks
- 250 g parsnips peeled & chopped into chunks
- 3 tbsp plain flour
- 3 tsp smoked paprika
- 2 x 400g cans chickpeas drained & rinsed
- 5 tbsp tomato puree
- 500 ml red wine
- 500 ml vegetable stock
- 2 bay leaves
- 2 tsp dried thyme
- sea salt & freshly ground black pepper
- to serve: fresh parsley
DUMPLINGS
- 100 g plain flour
- 1 tsp baking powder
- 50 g vegetable suet
- 1 tbsp chopped parsley
Instructions
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Preheat the oven to 150°c (fan assisted)/335°f/gas 3.
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Heat a good glug of olive oil in a large ovenproof pot over a medium heat. Once hot, add the onion and fry for 8-10 minutes, until soft and translucent. Add the garlic and fry for a further minute or so, just to soften.
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Add the carrots, potatoes, swede, parsnips and a really good pinch of salt and black pepper to the pot. Give everything a good stir, cover and cook for 8-10 minutes, until the veg has softened slightly. Sprinkle over the flour and smoked paprika, then cook for a further 2-3 minutes, stirring regularly, until the flour is translucent.
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Stir in the chickpeas, tomato puree, red wine, vegetable stock, bay leaves and thyme. Bring the pot to a boil, then cover with a lid and transfer into the oven to bake for 1 hour and 30 minutes.
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Meanwhile, to make the dumplings, stir the flour, baking powder, vegetable suet, parsley and a good pinch of salt and black pepper together in a mixing bowl. Add a tbsp of water at a time, mixing in between, until the dough just about comes together (I find it needs ∼5 tbsp). Divide the dough into 6 sections and roll each one into a ball. Refrigerate for later.
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Remove the stew from the oven and give it a mix. Taste and adjust the seasoning, if needed. Arrange the dumplings evenly on top, then re-cover the pot with its lid and return to the oven for a further 25-30 minutes, or until the dumplings are golden and puffy. Serve sprinkled with fresh parsley.
Looking for more vegan comfort food recipes? Try this Pesto Baked Risotto.
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