Recipe: Dill vegetable stew with rosemary dumplings

Veg stew and dumplings

The first in our new series of vegan food recipes. This month, a hearty, autumnal stew and dumplings.

Stew

2 onions

3 large potatoes

2 large carrots

100g mushrooms

150g peas

2 cloves of garlic

Handful of roughly chopped dill

2 vegetable stock cubes

1 tablespoon of vegetable oil

3 pints of water

Dumplings

130g self-raising flour (or plain flour with 2 teaspoons of baking powder)

150g dairy-free margarine

500ml dairy-free milk (soya, rice, oat etc.)

2–3 sprigs of finely chopped rosemary

Generous pinch of salt

 

Heat the oil in large pot on a medium setting. Add the chopped onions and garlic and cook for a few minutes until soft. Pop all your chopped veg in and add the water. Bring to the boil then add the veg stock and dill (save a little dill to sprinkle on top when you serve your homely dish).

Leave to cook on medium heat for 40 minutes.

While you wait it’s time to make the dumpling mix.

Pop the flour, salt (and baking powder, if your flour is not self-raising) into a large mixing bowl, add your vegan margarine and bined together with a fork. Add half the milk, mix well with a wooden spoon and slowly add the rest a bit at a time. You want a nice dough so it mixes into one big ball. If it’s too sticky just fold more flour into your mix. Now mix in your rosemary. I like to use my wooden spoon and a tablespoon to make the balls because the mix can stick to warm hands. I make my balls about 1–1 1/2 inches wide (they do almost double in size when cooked).

Add your dumplings to the top of the stew. The width of your pot will determine how may you can fit in. Cover your stew and dumplings for another 10 minutes and you’re done.

Sprinkle your dill and serve with warm crusty bread and vegan butter. Homely food to the max.

Amy

For more information on veganism visit vegansociety.com

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