Vegan Vegetable Stew and Dumplings
- 600ml vegetable stock
- 100g swede, chopped
- 50g kale
- 2 medium potatoes, peeled and chopped
- 2 tablespoons Winter Chilli Sauce
- 2 tablespoons olive oil for frying
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 onion, peeled and chopped
- 1 leek, sliced
- 1 clove garlic, chopped
- 1 sprig of rosemary, chopped
- 1½ teaspoon salt
- 200g flour
- 200ml plant milk
- 3 tablespoons nutritional yeast
- 3 tablespoons olive oil
- 2 teaspoons chives, finely chopped
- 2 teaspoons baking powder
- 1 teaspoon dried sage
For the Stew:
In a pot add the olive oil and fry the onion, leek, swede, potatoes, carrots and celery on a low to medium heat for 10 minutes. Add the garlic, salt and rosemary and cook for a further minute. Then add the stock, Winter Chilli Sauce, kale and potatoes and cover with a lid and cook for 10 minutes.
After 10 minutes take one ladle of the stew and put into the blender, blitz and then stir it back into the stew. This thickens the stew. Then set it aside.
For the Dumplings:
Place all of the dumpling ingredients into a bowl: flour, milk, yeast, oil, chives (reserve a little for garnish), baking powder, sage and salt.
Mix together until fully combined, but don’t overwork it.
Return the stew to the heat and dollop 2 tablespoons of the mixture on top of the stew. The dumplings will expand when cooking so leave a little space between each dollop.
Cover the pot and simmer for 15 minutes. Once cooked serve with a sprinkle of chives. Enjoy!