Root Vegetable Stew and Dumplings
Prep: 20 mins
Cook: 1 hour + 30 mins
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 tsp balsamic vinegar
- 3 garlic cloves, crushed
- 2 carrots, chopped
- 1 swede, peeled and cubed
- 2 parsnips, chopped
- 3 sweet potatoes, cubed
- 2 tsp herbes de provence
- 1 tsp marmite
- 2 tbsp nutritional yeast
- 4 bay leaves
- 2 tbsp cornstarch
- 1.25 litres of stock (I used vegan bouillon)
- handful of curly leaf parsley, chopped
- 200g self-raising flour
- 100g suet
- up to 125ml cold water
- sea salt and pepper
You will need a large pot with a lid that can go in the oven
- Heat the oil in the pot before adding the onions and cooking on low heat for 10 minutes, until translucent.
- Add balsamic vinegar and cook on very low heat for a further 15 minutes until caramelised. Then add the crushed garlic.
- After one minute, add the carrots and swede. Soften for 5 minutes.
- Add the sweet potato and parsnips then add the herbs, marmite, nutritional yeast and bay leaves. Stir well.
- Add the cornstarch and whisk to avoid lumping, then add the vegetable stock.
- Gently simmer on a low heat for 40 minutes then add the cabbage and leek and simmer for another 20 minutes.
- Make the dumplings. In a medium mixing bowl combine the flour, vegetarian suet and salt and pepper.
- Slowly add up to 125ml cold water, you probably won’t need it all. Bring the mixture together with your hands until it forms a slightly sticky but crumbly textured dough that holds together.
- Form around 10 dumplings (it is easiest to do this with slightly wet hands) and place on top of the stew. Put the lid on and gently simmer for 20 minutes.
- Meanwhile, preheat the oven or grill (I use the oven at 220°C).
- Take the lid off the pot and place it in the oven or grill for around 10 minutes, until the dumplings have browned.
- Serve with fresh chopped parsley.